Raw Banana Pudding With Salted Caramel

By Fork & Beans
Yield 1 serving

Ingredients:

For the banana pudding:

• 1 cup cashews, soaked overnight, rinsed and drained
• 2 medium bananas, ripe with brown spots
• 1/2 cup nondairy milk
• 2 tablespoons coconut oil (use refined for no coconut flavor)
• 2 teaspoons-1 tablespoon maple syrup or agave (add at the end after tasting to see if you even need this)

For the caramel date sauce:

• 3 large Medjool dates, pitted and soaked in boiling water for 10 minutes
• 2 tablespoons nondairy milk
• 2 teaspoons almond butter (or nut butter of choice)
• 1 teaspoon maple syrup or agave
• Pinch of sea salt

Method:

1. For the Pudding: Throw everything into a high-speed blender with an “S” blade and mix until smooth. You will need to stop the blender occasionally to scrape the sides. Be patient, it will eventually blend together for a thick pudding. If you are still having a hard time mixing it, add another tablespoon of nondairy milk until smooth. Just make sure not to add too much—you don’t want it soupy (unless that is the consistency you like for pudding).
2. For the Caramel: Mix everything together (except for the salt) in a high-speed blender with an “S” blade until smooth. Add the salt at the end to mix. If you want a smoother caramel sauce, add more nondairy milk by the teaspoon until you reach desired consistency. Drizzle over the banana pudding.
3. Enjoy!