This banana pudding is amazing! It’s suprizingly filling, high in protein and will definitely satisfy your sweet-tooth. It’s made up of two yummy parts:
- homemade”mini” vanilla wafers
- healthy banana pudding
What makes this recipe extra healthy is the green banana and avocado. The green banana is a resitant starch that keep your “good” gut bacteria happy. The avocados are a heart healthy fat that add an unmatched creamy richness to this decadant dessert.
This gut healthy version calls for:
- full fat coconut milk
- avocados
- green bananas
- collagen powder
This recipe is gluten free, paleo and dairy-free.
Servings: 3-4
INGREDIENTS
- 2 green bananas
- 1/4 cup chopped walnuts
Mini “nilla wafer” style cookies
- 1/2–1 cup almond flour*
- 1 tbsp coconut flour
- 1/2 cup tahini (it should be smooth and runny)
- 3–4 tbsp organic date nectar
- 1/2 teaspoon vanilla extract
Vanilla pudding
- 1/2 can full fat coconut milk (refrigerated)
- 1 scoop collagen power
- 2 small avocados (pitted and peeled)
- 1/2 cup organic date nectar
- 2 tsp vanilla extract
- 2 tbsp tahini
- walnuts
INSTRUCTIONS
- Preaheat your oven to 350F and start by making your mini Nilla Water style cookies. Whisk together tahini along with organic date nectar and vanilla extract until smooth. Add almond flour, coconut flour and baking powder and mix with a spatula until a dough forms. Start with 1/2 cup almond flour, adding more as needed until you achieve a rollable dough consistency.
- Line a baking sheet with a nonstick baking mat or parchment paper, and scoop teaspoon size balls of dough to form cookies. Roll into a small ball, then press down lightly to form into a disc shape. Bake for 6-8 minutes, until golden brown and allow to cool.
- Next, prepare your walnuts by chopping into medium pieces and lightly dry toasting on medium heat in a small frying pan. Continuously shake pan or toss using a spatula until fragrant and golden brown. Set aside to cool.
- To make pudding, place the chilled coconut milk, avocados, collagen powder, organic date nectar, vanilla extract and tahini in a blender and mix until completely smooth. You shouldn’t need to add extra liquid, but if you do, you can add a little coconut milk by the tablespoon as needed. Taste, and add date nectar as needed but keep in mind the cookies will sweeten the overall pudding once ready to eat.
- Slice bananas into coins and prepare to assemble. Use a spoon to layer pudding, followed by a layer of cookies and a layer of banana slices. Repeat until the serving glass is full, and top with additional banana slices, crushed cookies and walnuts.
- Allow pudding mixture to sit in the fridge for a minimum of 2 hours to allow cookies to soften and pudding to chill before enjoying.
The original recipe was found on Veggikins: A blog by Remy Park. I made modifications to the orginal recipe to meet the needs of my lectin free home.
Enjoy!