You will see this recipe pop-up in so many other recipes in the blog. I use it as is over some caramelized bananas, freeze them in ice cube trays to add to warm oatmeal or smoothies. I add flavors and superfoods such as cocoa, matcha, green powders, or roiboos tea. I would add banana and berries to make smoothie bowls. It has a become a staple in my home, there’s always some of it in the freezer waiting to be consumed.
The recipe is adapted from The Spunky Coconut. The base recipe i use is below, and I’ve pictured it poured over caramelized bananas. You will see it many times throughout the blog. If you make it, let me know what you think in the comments below!
1/2 cup raw cashews
1/4 cup coconut oil
1/2 cup full-fat coconut milk
1-2 tablespoons honey
1 teaspoon vanilla extract
Soak cashews for around 3 hours. Drain and place in a blender with the rest of the pudding ingredients and blend until smooth.
Use it as is to top caramelized bananas or a warm bowl of oatmeal. Otherwise transfer to an ice-cube tray. Once frozen, transfer the cubes to a freezer bag and don’t forget to label it with the name of the pudding and the date.