I figure it’s best to finish off February (aka chocolate lover’s month) with a bang, so here it is, friends: dairy-free chocolate banana cheesecake pudding. Are you intrigued? Excited? Drooling? I hope all of the above.
Meanwhile, this recipe is entirely possible thanks to nut-based non-dairy cream cheese. It adds a bit of “cheesy” tang along with creaminess and thickness. It’s definitely that extra something special in the pudding. I think it’s a game changer in the recipe.
Want to know the other incredible thing about this pudding? Fresh coconut whipped cream. It gets folded into the dairy-free cream cheese and banana mixture, and adds a bit of fluffiness to the pudding. Of course, more coconut whip gets dolloped on top of the pudding too. Duh!
I hope you love this heavenly pudding as much as I do. It’s:
- naturally sweetened
- not too sweet
- perfectly chocolatey
- enjoyable to eat
- super easy to make
- made with only 6 real food ingredients
Lastly, if you’re interested in trying other pudding recipes, be sure to check out my chocolate matcha avocado pudding and dairy-free pistachio pudding. Another indulgent and similar recipe I recommend is my “peanut butter” chocolate mousse.
Cheers and enjoy!
Thick, creamy and tangy, this dairy-free chocolate banana cheesecake pudding is a dessert delight. No refined sugars, gluten or grains either.
- 1 cup cold coconut cream, (see note below)
- 8 oz dairy-free nut-based cream cheese, softened at room temperature
- 1 large firm ripe banana, mashed
- 1/4 cup cacao or cocoa powder
- 3 Tbsp raw honey or maple syrup, separated
- 3 tsp pure vanilla extract, separated
Add cold coconut cream to a chilled glass or stainless steel bowl with 1 Tbsp of the maple syrup (or honey) and 1 tsp of the vanilla. Beat with a hand mixer until light, fluffy and fully whipped. Set aside. Tip: chill beaters in freezer along with bowl until ready to use.
Next, beat softened cream cheese, cacao or cocoa powder, mashed banana, remaining vanilla and remaining maple syrup or honey with the hand mixer. Once mixed, fold in half of the coconut whipped cream with a spatula (the rest is for topping). Taste and adjust flavor as desired. Note: the mixture will be smooth, but still have small pieces of mashed banana.
Divide pudding among 3-4 small dishes and top each with remaining coconut whipped cream. If desired, serve with cacao nibs, dark chocolate chips, sliced banana, chopped nuts, a drizzle of nut butter or a dusting of cocoa powder. Store any leftovers in the refrigerator and eat within 2-3 days.
I like this brand of coconut cream, which comes in a 32 oz box and has no gums, etc. Alternatively, you can chill canned coconut milk in the refrigerator overnight and then scoop out only the cream part. Save the leftover liquid for soups, curries, smoothies, etc.