Ok... I didn't use Jell-O pudding packets this time around... but they may have been my inspiration.
I'm not sure what caused me to crave pudding... perhaps it is because the weather is getting nicer and baked goods seems so last (holiday) season. Or perhaps it is because Easter is around the corner and pastel colored puddings seem to be a theme in households across America. Then again, it could be because I am re-reading Harry Potter and almost all desserts are referred to as pudding which I don't throughly understand but british terminology holds one of the keys to my heart so I am ok with it.
At any rate, there I was (in my kitchen) craving pudding (and not allowed to have real sugar... or cream or egg yolks... or anything that would make up pudding really). What is a girl supposed to do? Give up? Throw in the towel? NOT HAVE PUDDING!? Don't be absurd. To be fair, what I came up with really isn't pudding... but you know what, it was close enough for me, so it will be close enough for you! (ok... that was harsh... but I promise it is really good)
-BANANA CREAM PUDDING-
What you will need for the crust:
1 cup pecans ground, plus a 1/2 cup pecan pieces (like you would get in the baking isle)
2 tbsp coconut oil melted
1 tsp agave nectar
dash sea salt
For the *coconut whip cream topping:
1 can unsweetened full fat coconut milk
2-3 tbsp coconut sugar (to taste)
1 tsp vanilla
1 tsp cinnamon
For the filling:
2 ripe bananas... ok be smart, us really ripe bananas they work better for this sort of thing (I jumped the gun a little on this batch, still amazing... not spectacular)
1/2 cup coconut whip cream*
2 tbsp agave nectar
1 tsp vanilla
1/2 tsp cinnamon
1 tbsp chia seeds
Pulse pecans in food processor until coarsely ground, transfer to a small bowl. Add pecan pieces, melted coconut oil, agave, and sea salt, stir well. Press the mixture into the bottom of a pie pan or parchment paper covered bread pan (listen, I work with what I have, don't judge). Place into the freezer to harden.
Whisk together coconut cream, coconut sugar, vanilla, and cinnamon until thickened. Set to chill while you prepare the filling.
In a blender, food processor, or vitamix, combine the bananas, 1/2 cup coconut cream, agave, vanilla, cinnamon, and chia seeds. Puree until smooth and a thick pudding like consistency forms (add more chia if you would like).
Pour the banana mixture over the crust and place back into the freezer for 15-20 minutes. Remove and cover with the remaining coconut cream, chill in the freezer for an additional 15-30 minutes. Transfer to the refrigerator and store there until ever last morsel has been devoured.
As I sat, licking the spoon clean of all banana flavored goodness, I couldn't help but to think of my childhood. Sitting around the dinner table as my dad dished out pieces of my favorite dessert- pistachio pudding. He would joke about how much we had to pay per slice because that silken green blob was as good as gold in his book. The pudding was perched atop a buttery cookie like crust and topped with a Cool whip/cream cheese concoction that was to die for; perhaps gold is putting it too lightly.
I may have to cut corners with all of my food allergies. Making perfectly normal things out of the obscure... but you guys, sometimes my loss is your gain... and I am 100% ok with that.
Bon Appetite you babes!
xx
