Raw Banana Pudding with Walnuts

I'm experimenting with yummy desserts that have no refined sugars or gluten in them.  Can you guess why?

Well, I love dessert!

Dessert is just necessary sometimes and since I've been gluten-free and refined-sugar-free for over a month, I am finding new ways to create delicious, satisfying and healthy desserts for myself and my family.  That's the ticket - if I can satisfy the big boys, I'm golden!

I am further inspired to experiment with raw foods.  We will be lucky come July when Stacy Stowers comes to live with us for a week while she guides us and teaches us all about raw, gluten-free and dairy-free eating.  I'll share more about all of those things at another time, in another post, because right now it's time for dessert!

banana pudding
banana pudding

This recipe makes 3 perfect servings. Adjust as needed for more. You really won't want less...

1 can of organic whole coconut milk: open and scoop the thick coconut cream out and put in a glass container in the fridge for 1/2 hour or longer (it will harden a bit) 2 organic bananas 1 tablespoon organic maple syrup 1/4 teaspoon organic vanilla 1/4 teaspoon organic cinnamon Handful of raw organic walnuts

Take coconut cream out of fridge and scoop into a bigger bowl. Mash one banana and add to coconut cream. Add maple syrup, vanilla, cinnamon. Mix with a spoon until all is combined and smooth and creamy.

Slice the 2nd banana into thin slices. Layer 4-5 slices of banana in bottom of dish, then a few walnuts. cover with some pudding. repeat. Add slice of banana & walnut on top. Consume immediately or leave out covered at room temperature for up to 1 hour. If you must refrigerate for several hours, let stand at room temperature for 30 minutes to soften before serving.