This raw vegan dessert would be great with a handful of fresh berries.
NOTE: I’ve made a few changes since originally posting this recipe.
Straight to the point today . . .
If your bananas are really ripe, you won’t need to add any sweetener to this dish.
Serves: 2 to 3
3 medium to large bananas
1 tablespoon coconut oil
1/2 cup shredded coconut, unsweetened (raw, if you can get it)
1 teaspoon alcohol-free vanilla
a few dashes of cinnamon (to taste)
Dash of sea salt
1/2 cup chopped walnuts (optional)
WHAT TO DO
In a medium bowl, break the bananas into pieces and mash them until they take on a pudding-like consistency. For a really smooth result, you can use a food processor or a blender, but I didn’t want more dishes to wash. I used a large fork to mash the bananas
Add the coconut oil, shredded coconut, vanilla, cinnamon, sea salt, and nuts (if using). Mix well.
Spoon the pudding into 2 or 3 small ramekins or dishes.
You can chill this in the refrigerator for an hour or so, but my family much preferred it warmed in the dehydrator on 105-degrees F for about an hour.
Live the difference!