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Paleo Banana Pudding

Paleo Banana Pudding
Serves: 6 People
5 from 1 vote
Prep Time30 mins
Resting Time2 hrs
Total Time2 hrs 30 mins


For the Pudding

  • 1 cup raw cashews soaked in water overnight and drained or one hour in hot water
  • cup unsweetened non-dairy creamer, I used NutPods French Vanilla
  • cup maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tbsp tapioca flour
  • Small pinch of kosher salt
  • 2 tsp Pure vanilla extract or the seeds of 1 vanilla bean
  • ½ large ripe banana - sliced about ½ cup

For Assembly

  • 1 ¼ cups coconut whipped cream divided - thawed (I used Cocowhip from So Delicious)
  • 1 4.5 oz bag Siete Foods Mexican Wedding cookies, about 18 cookies total
  • 1 large ripe bananas, sliced into 1/4-inch coins
  • cinnamon, optional for garnish
  • ¼ cup dark chocolate shavings, optional


  • Rinse and drain the soaked cashews. They should be a bit soft and almost doubled in size.
  • In a high-speed blender, add soaked cashews, Nutpods, maple syrup, lemon juice, tapioca flour, a pinch of salt, and vanilla. Start blending on low to allow the cashews to start breaking up, about 30 seconds.
  • Once the mixture starts to become smooth, turn up the speed slowly to low-medium, and blend for a full minute, letting the blades blend the mixture to a silky-smooth texture, and aerate the pudding so it becomes smooth and fluffy. In the process, the mixture will go from looking too liquid-y, to appearing like a natural nut butter, about 1 to 2 minutes total. It should be smooth; however it might still have a bit of gritty texture to it (the banana will help smooth it out!)
  • Once the mixture is almost smooth, scape down the sides of the blender and add in the banana. Continue to blend on medium to medium-high for 1 minute, until the banana is fully incorporated, and the pudding is smooth and thick.
  • Transfer the pudding to an airtight container, and chill in the fridge for 1 to 2 hours, or until the pudding has thickened. You can assemble the puddings immediately, but the pudding won’t be quite as set.

To Assemble:

  • Remove the pudding from the fridge. Using a rubber spatula, fold in ½ cup of whipped cream, being careful not to deflate it. Fold until you’re unable to see streaks of the whipped cream in the pudding, and it is evenly combined.
  • Arrange 6 small mason jars or glasses on your surface. Roughly chop 12 of the cookies into smaller pieces and evenly divide them into the bottom of each glass. Top with a heaping ⅓ cup of the banana pudding, spreading to the sides of the glass. Divide up the banana slices over the pudding. Then, a heaping tablespoon of whipped cream, spreading to the sides of the glass.
  • To garnish, finely chop the remaining cookies and sprinkle over the tops of the puddings.
  • Sprinkle with a tiny bit of cinnamon, and shaved chocolate if using. Transfer the completed glasses to the fridge and chill until you’re ready to serve!


You can prepare the pudding up to 1-2 days in advance and leave in the fridge until ready to assemble.
I like to squeeze a tsp or so of fresh lemon juice over the sliced bananas to prevent them from browning if you don’t plan on serving the same day.
Depending on the size of you serving glasses, you may need 2-3 more cookies to fill the bottom of the glasses. Just do what
I like to serve these the same day that they are made; however, they are good for up to 2 days in the fridge.