Chocolate Banana Cream Pudding

Chocolate Banana Cream Pudding

Serves: 4

Ingredients

• 2 cans of coconut milk (I use this kind because of it’s high fat content and BPA-free can lining)
• 1 packed cup of dates, pitted
• 1 teaspoon vanilla extract, divided
• 5 tablespoons raw cacao powder (or cocoa powder)
• A pinch of salt
• 1 tablespoon honey
• 2-3 bananas, sliced

Instructions

1. Place the cans of coconut milk in the fridge overnight or for at least 2 hours. Open the cans and scrape the solid cream off the top. Keep the cream from each can divided (one can’s cream is for the pudding and the other is for the coconut whipped cream) Discard the liquid part or save it for smoothies, curries, etc.
2. Soak the pitted dates in warm water for 15 minutes. Drain and shake dry. In a food processor, combine the dates with the coconut cream from 1 can and process until very smooth. For a smooth texture, strain the date/coconut mixture in a fine mesh strainer. I strained mine, but if you don’t mind some of the date skins don’t worry about it! Fold in 1/2 teaspoon vanilla extract, pinch of salt, and cacao powder.
3. Using a hand or stand mixer, whip up the remaining coconut cream from the second can with the honey and 1/2 teaspoon vanilla extract.
4. Layer the sliced bananas, chocolate pudding, and coconut whipped cream in parfait glasses. Refrigerate until ready to serve. Enjoy!

Source: meaningfuleats