Banana Pudding in a Bag

Banana Pudding in a Bag (Dairy-free, Gluten-free, Refined Sugar-free)
Yield: 4 half cup servings
Ingredients

• 3 medium ripe bananas (the riper, the sweeter the pudding)
• ½ cup unsweetened applesauce
• ½ cup plain coconut yogurt (or flavor of choice - I recommend CoYo)
• 1 large ziploc plastic bag

Directions

1. Peel bananas and use your hands to break them into smaller pieces and place in bag.
2. Add coconut yogurt and applesauce.
3. Press out any extra air and seal bag.
4. Use your hands to mash and squish the ingredients until they are well-combined, getting out all large chunks.
5. Chill the pudding in the fridge before serving.
6. Top with toasted sliced tigernuts (recipe below) and any other toppings of choice (fresh fruit, dried fruit, cinnamon, shredded coconut, chia seeds, hemp seeds, flax seeds, chopped nuts, nut butter, etc.)

Toasted Tigernuts & Caramelized Coconut Chips
Yield: Approximately 6 cups

Ingredients

• 1 6 ounce package sliced raw tigernuts (I recommend this brand)
• 1 8 ounce package of unsweetened large flake coconut
• 1 tablespoon melted coconut oil
• 2 Tablespoons raw honey
• ½ teaspoon salt

Directions

1. Preheat oven to 350F.
2. Line a baking sheet with parchment paper.
3. In a large bowl combine all ingredients, folding gently to coat coconut and tigernuts in liquids.
4. Spread mixture onto prepared baking sheet in an even single layer.
5. Baked until lightly browned, approximately 10 minutes. Check after five minutes and give it a stir.