My family is Southern and one of my best friends is, too. The other day she asked me about a Southern-style banana pudding. Traditionally, it is filled with lady fingers, egg whites, and lots of cream, but this version is cashew cream-based with some lemon zest, maple syrup, and a crumbly almond meal crust layered with fresh banana, trifle-style. It’s hardly a compromise — just delicious.
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This recipe serves nine people.
For the cookie crust
Preheat the oven to 350° F (180° C). Line a baking sheet with parchment paper.
Make the cookie crust
In a saucepan over medium heat, brown the cultured vegan butter; remove from the heat. In a large mixing bowl, loosely combine the melted butter, almond flour, coconut sugar, maple syrup, vanilla, and almond extract.
Using clean hands, turn out the dough onto the parchment-lined baking sheet and flatten with your hands into a rustic, flat shape. (You’ll break it apart later so don’t fret about how it looks). Bake for 12 minutes, until it browns at the edges and holds firm and allow the crust to cool.
Make the pudding
In a high-speed blender, blend the cashews with the bananas, lemon juice and zest, maple syrup, vanilla, salt, and CBD oil. Blend on high for 2 minutes, then scrape down the sides and blend for 30 seconds more.
Assemble the CBD banana pudding
Using your hands, crumble up the cooled cookie and start layering the pudding into 9 small glass cups or bowls. Start with a layer of the cookie crust. Top with some banana slices, followed by pudding. Smooth with a spoon before adding another layer of cookie crust followed by more banana (the banana is more to provide texture than for looks, it can be scant or randomly placed) and pudding and then finish off each individual parfait with more cookie crust on top. Enjoy immediately.
This recipe was reproduced from Jamie Hall’s new book, “Alternative Alchemy: Recipes & Mindful Baking with CBD, Herbs, and Adaptogens”. Buy it here.
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