- 1 cup California walnuts
- 1 cup gluten free pretzels
- 2 cups pitted dates
- 2 1/2 cups unsweetened coconut milk (in the carton)
- 3 Tablespoons cornstarch or arrowroot powder
- 2/3 cup sugar
- 1 mashed banana
- 1 vanilla bean, caviar scraped out
- 2 Tablespoons vegan butter
- 2–3 bananas, sliced
- 1 container dairy free coconut frozen whipped topping (I used So Delicious)
- 1/2 cup California walnuts
- To make the crust, process walnuts and pretzels until they are finely ground. Add dates and process until mixture sticks together when pressed. If mixture is too crumbly add more dates until it holds together. To make the pudding, take 1/2 cup coconut milk and whisk with cornstarch. Mix it well, and set it aside. Then, add 2 cups of coconut milk to a saucepan and whisk in sugar, mashed banana, and vanilla bean caviar and bean, and cook over medium-low heat. When the mixture is warm and steaming hot, add coconut milk/cornstarch mixture and whisk well. Cook, stirring the mixture occasionally, allowing the mixture to come to a boil. Once it is boiling, continue whisking until the pudding is glossy and thick, about 3-5 more minutes. Remove from heat, remove the vanilla bean, and stir in the butter until it is melted. Pour the pudding into a heat proof dish, and refrigerate for 4 hours or more until it is fully cooled and set. When you’re ready to make your pie, press the walnut crust into a greased pie dish. Top with sliced bananas, then the pudding, and top with whipped cream. Sprinkle remaining walnuts on top and enjoy!
*You can substitute vanilla extract for vanilla bean if you don’t have a vanilla bean handy. Just add 1 teaspoon vanilla extract to the pudding after you remove it from the heat.