Banana Pudding – sugar/dairy free

Core Plan

Serves 4-6 depending on serving size

Banana pudding is an American favorite.  Typically people are using store-bought pudding mixes that contain food colorings, sugar, and other unhealthy ingredients and of course, no banana pudding can be missing the “wafer” cookies.  This version is super-healthy and would be great to serve skeptical guests.  Remember that bananas are very high in sugar and should be avoided on the Advanced Plan and eaten in moderation even on the Core Plan.

Note:  this pudding will not be bright yellow (due to the lack of the typical yellow food coloring).  Don’t be alarmed!  Once you taste it, you won’t miss the artificial bright yellow hue at all.

photo3 very ripe bananas (if small you may want to use 4)
1 teaspoon vanilla (check ingredients)
1/8 teaspoon sea salt
3-4 tablespoons coconut butter or palm oil
1 cup soaked cashews (soak in filtered water for 4-6 hours and drain)
If needed, you can add a little stevia or more banana for extra sweetness.  If it is too thick for your taste, add in some coconut milk or almond milk to desired consistency.

Put everything into a high powered blender and blend until smooth and creamy.  Serve immediately

Optional:  Lightly toast some almond flour (to mimic the wafer cookies) and sprinkle on top with sliced bananas

 

 

Raw Pecan Pie Mini Tarts

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Core Plan
Raw, Vegan

Makes about 18 mini tarts

Crust
1 3/4 cup walnuts
3 medjool dates, soaked for at least 30 minutes
Coconut oil, for greasing the pan

Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
1/2 cup pecans plus more for garnish

In a food processor combine the ingredients for the Crust. Pulse until the mixture is broken down and sticks together when pressed. Spoon evenly into oiled (use coconut oil) mini muffin pan and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor. Add the pecans and about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon filling into chilled crusts and top with pecans. Place back in the freezer and allow to set up for at least 1 hour. Remove from the pan by running a knife around the edges and popping them out. Place them in mini muffin cup liners or on a dish and store in the refrigerator.