Try making this Banana Pudding for your next healthy dessert option! Bananas are rich in many nutrients including fiber, potassium, and antioxidants. Cashews support weight loss, healthy bones, and help regulate blood sugar levels. Coconut helps boost energy levels and is a well known anti-microbial. Serve this banana pudding with your favorite gluten-free and dairy-free toasted cookies and enjoy!

Ingredients:

1 ½ cups raw, unsalted cashews (soaked and drained)
13 oz can full-fat canned coconut milk (only the solid top portion, discard the liquid)
⅓ cup dairy-free yogurt
½ cup maple syrup
2 tsp vanilla extract
¼ cup coconut oil, melted
¼ tsp sea salt
4 bananas, sliced
Gluten and dairy-free toasted cookies, crushed
Dairy-free whipped cream

Instructions:

1) Add the cashews, solid portion of coconut milk, yogurt, maple syrup, vanilla extract, coconut oil, and sea salt to a high-speed blender. Blend until smooth.

2) Prepare about 5 mason jars. Layer in the jars as follows: crushed cookies, pudding, bananas, whipped cream, repeat.

3) Store in the refrigerator for at least one hour before serving and enjoy!