RAW Banana Pudding w/ RAW Caramel Sauce

Raw Banana Pudding

Serves 3

http://www.forkandbeans.com/2014/07/22/raw-banana-pudding-salted-caramel/

Ingredients

1. 1 c. cashews, soaked overnight, rinsed and drained
2. 2 medium bananas, ripe with brown spots
3. 1/2 c. nondairy milk of choice (I used almond milk)
4. 2 Tbsp. coconut oil (refined for no coconut flavor)
5. 2 tsp.-1 Tbsp. maple syrup or agave (add at the end after tasting to see if you even need this)

Instructions

1. Throw everything into a high-speed blender and mix until smooth.
2. You will need to stop the blender occasionally to scrape the sides. Be patient, it will eventually blend together for a thick pudding. If you are still having a hard time mixing it, add another tablespoon of nondairy milk until smooth. Just make sure not to add too much--you don't want it soupy (unless that is the consistency you like for pudding).
3. Chill in fridge until cold or serve warmed.
4. Top with homemade coconut whipped cream and drizzle with a raw salted caramel sauce (see recipe below).

By Cara Reed

Raw Vegan Salted Caramel Sauce

Ingredients

1. 3 large medjool dates, pitted and soaked in boiling water for 10 minutes
2. 2 Tbsp. unsweetened nondairy milk
3. 2 tsp. almond butter (or nut butter of choice)
4. 1 tsp. maple syrup or agave
5. pinch of sea salt

Instructions

1. Mix everything together (except for the salt) in a high-speed blender until smooth. I use a Cuisinart's version of the Magic Bullet which makes it easy to blend smaller amounts of liquids, etc. Add the salt at the end to mix.
2. If you want a smoother caramel sauce, add more nondairy milk but the teaspoon until you reach desired consistency.
3. Drizzle over the banana pudding.