We love sweets. We try to avoid refined sugar, so at home we often use dates as a sweetener (see Date Caramel recipe). We love medjool dates – they are sweet, soft, slightly chewy and provide fiber and nutrients. This recipe came together the other night when I was craving something sweet, and as I usually do, use items I already have to make something healthy. It came out SO good and it only contains 5 ingredients! Ingredients I always have in my kitchen. And it offers an added boost of protein from the tofu.
Banana Pudding [Vegan]
Ingredients You Need for Banana Pudding [Vegan]
- 2 ripe bananas
- 10-12 pitted medjool dates
- 1 container extra firm silken tofu
- 1 teaspoon alcohol-free vanilla
- 1 tablespoon coconut or cashew cream, or plant milk (for low fat)
How to Prepare Banana Pudding [Vegan]
- Put everything in a food processor or blender and blend until smooth. Eat right away or chill in the fridge for an hour or more (it will get really thick – and stay delicious!)
If you do not want to use tofu, you can omit and add more banana and cream/plant milk. I also think a can of drained white beans or chickpeas would work well – don’t wince! Beans are wonderful and healthy additions to desserts! Another option is to add two baked and peeled Japanese sweet potatoes. They are one of my favorite dessert ingredients because they are sweet, rich, creamy and full of nutrients and fiber. A more decadent and higher fat version (but still way lower than eggs or dairy!) would be a cup of soaked and drained raw cashews (soak in boiling water for 15 – 20 minutes OR soak in filtered water over night or at least 4 hours).
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