Raw Banana Cream Pudding

Raw Banana Cream Pudding

Prep Time

90 minutes

Cook Time




Dr. Ruby’s Raw Banana Cream Pudding is perfect for healthy eating–and great for using up leftover fruit.

For video to see how to make this pudding, click here.


  • Crust:
  • 1/2 cup raw walnuts
  • 1 medjool date
  • 2 tablespoons golden flax seeds (grounded into meal)
  • Cream:
  • 1 1/2 cups raw cashews (soaked for 2 to 24 hours and drained)
  • 1/2 teaspoon raw coconut nectar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • 2 large bananas
  • Filling:
  • 1/2-3/4 cup blueberries
  • 2 bananas, sliced
  • 4 strawberries, quartered
  • 1/8 cup unsweetened shredded coconut


  • 1 Put all crust ingredients in a food processor and pulse until all ingredients are well incorporated and mixture is moist.
  • 2 Set crust mixture aside.
  • 3 Put all cream ingredients into a blender and blend until mixture is smooth like cream. Add a dash or two of water if needed, but not more. Mixture should be thick. It will thicken a bit more once refrigerated.
  • 4 In six small (6-7 ounce) bowls (or use single glass dish, approximately 1 quart) scoop 1-2 tablespoons of crust mixture into bowl and firmly press down, molding mixture into the bottom of the pan.
  • 5 Begin layering, staring with 1 layer of cream, then sliced bananas completely cover cream, and sprinkle with blueberries; repeat the layers starting with the cream.
  • 6 Add a final large dollop of cream and sprinkle with coconut; garnish with strawberries.
  • 7 Let refrigerate for at least 1 hour until completely chilled. Serve cold.
  • 8 Note: cream will turn a slightly tan color due to the bananas – this is to be expected.


15 Apr

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