vegan banana pudding with nutter butter crumble
Recipe type: dessert
Serves: 4 - 6
  • 1/2 cup almond flour
  • 5 tablespoons coconut sugar
  • 3 tablespoons organic peanut butter
  • 1/2 cup organic peanuts
  • 1/4 cup tapioca or arrowroot starch
  • 3/4 cup coconut sugar
  • 3 cups almond or coconut milk
  • 3 ripe bananas
  • 1 tablespoon vanilla
  1. Combine almond flour, coconut sugar, peanut butter, and peanuts in a food processor and process until a crumble forms. Set aside.
  2. Mash one of the bananas. Set aside.
  3. In a medium sauce pan, whisk together arrowroot starch and coconut sugar.
  4. Over medium heat, slowly whisk in almond milk, stirring continually until thick and bubbly.
  5. Whisk in mashed banana, and cook for 1 more minute.
  6. Turn off heat, and whisk in vanilla.
  7. In 4 - 6 small glasses or bowls, layer slices of banana and then a couple spoonfuls of nutter butter crumble.
  8. Divide pudding over the crumble in each of the glasses.
  9. Refrigerate for 2 hours.
  10. Top with banana slices and remaining nutter butter crumble. Enjoy!
Recipe by The Naked Avocado at