Vegan Chocolate Banana Pudding
Simple Dairy-Free Pudding made with Willa's Dark Chocolate Oat Milk
Servings 4
Calories 137kcal
Equipment
- 1 Small Saucepan
- 4 Single-Serve Glass Jars
Ingredients
- 2 medium Bananas Mashed
- 1 tbsp Maple Syrup
- 1 ¼ cups Dark Chocolate Oat Milk Divided
- 1 tbsp Arrowroot Powder
- 1 tbsp Coconut Butter
- ¼ tsp Vanilla Extract
- 1 pinch Sea Salt
Instructions
- In a small saucepan over medium heat, combine the mashed banana, maple syrup, 1 cup of the milk, and whisk well. Cook for three to four minutes, stirring occasionally.2 medium Bananas, 1 tbsp Maple Syrup, 1 1/4 cups Dark Chocolate Oat Milk
- In a small bowl, whisk the remaining milk with the arrowroot powder to dissolve any clumps.1 tbsp Arrowroot Powder, 1 1/4 cups Dark Chocolate Oat Milk
- Stir the arrowroot/milk mixture into the saucepan and reduce the heat to medium-low. Add the coconut butter and stir. Cook until thickened, another three to five minutes.1 tbsp Coconut Butter
- Remove from the heat and stir in the vanilla and sea salt. Divide into jars and place in the fridge for two hours to thicken.1/4 tsp Vanilla Extract, 1 pinch Sea Salt
- Top with chopped nuts (walnuts, pecans, or hazelnuts) and crushed wafers as desired. Enjoy!
Notes
Leftovers: Keep in a sealed container in the fridge for up to three days.
Serving Size: One serving is about 1/2 cup.
No Coconut Butter: Omit, or use peanut butter.
Consistency: For a smoother pudding, use a blender to puree the banana.
No Chocolate Oat Milk: Use Willa's Unsweetened Original + 1/2 Tbsp Raaka Cacao Mix
Nutrition Facts Per Serving: 137 Calories, 2g Protein, 25g Carbohydrate, 4g Fat, 13g Sugar, 3g Fiber
Shop My Ingredients: Willa's Dark Chocolate Oat Milk - Thrive Market Maple Syrup - Arrowroot Powder - Nutiva Coconut Manna - Heilala Vanilla Extract - Maldon Sea Salt - Hu Kitchen Snickerdoodle Cookies