An easy gluten-free dessert to create.
2 cups non-dairy milk
1 ripe banana
1/4 cup chia seeds
1/2 cup raw cashews
6 medjool dates (pitted)
1 tsp vanilla extract
In a high-speed blender, combine all the pudding ingredients and blend briefly.
Let the mixture sit for 10-15 minutes to soften the chia seeds and cashews.
Blend again at high until creamy and smooth.
Pour into jar and refrigerate overnight. It will thicken as it chills.
The next day, layer the pudding in jars with pecans, coconut whipped topping and additional sliced bananas.