These vegan Pudding Parfaits are a good-for-you dessert that is decadent and delicious! This recipe features our popular Chunky Almond, Cashew + Coconut Butter.

Makes 4 small puddings or 2 large. 

Ingredients:

Pudding:

• 1 cup plain dairy-free yogurt
• 1 mashed overly ripe banana
• 1 sliced banana
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• ¼ cup Ground Up Chunky Almond Butter
• 1 package frozen raspberries
• Coconut flakes (optional)

Coconut whipped cream (optional):

• 1 can coconut cream, chilled overnight
• 1 tbsp maple syrup
• ½ tsp vanilla extract

Directions:

1. Optional: First make coconut whipped cream to top your pudding with! Add the thick, solid part (not the liquid) of the coconut cream to a stand mixer or handheld mixer and mix for 3-5 minutes, or until light and fluffy. Add vanilla extract and maple syrup, and mix for 3-5 more minutes, until fully incorporated.
2. In a large bowl, mix the yogurt, mashed banana, maple syrup, vanilla extract and Chunky Almond Butter until combined. Place the pudding mixture into the fridge for 20-30 minutes to chill and thicken.
3. In jars, create alternating layers with the sliced bananas, frozen raspberries and pudding. Top with coconut whipped cream, coconut flakes and extra fruit!