Creamy Banana Pudding

1. Using a food processor or blender, add bananas, tofu, Medjool dates, and vanilla extract.
2. Blend until smooth.
3. Pour into serving ramekins or glasses.
4. Cover and refrigerate at least 2 hours or overnight to allow pudding to firm. Note: some spotting and browning on the top may naturally occur from the dates and banana.
5. Garnish each serving with 2 vanilla wafer cookies and 2 tablespoons of whipped topping.
6. Optional garnish: add sliced bananas
7. Store leftovers in the fridge for up to 3 days.

Tips:

- Try adding a pinch of cinnamon or nutmeg for a unique flavor boost!

- Add banana extract for extra banana flavor, starting with ¼ teaspoon. A little goes a long way. A great part of a fully plant-based recipe is that you can safely taste-test as you make it!

- If your dates are a little firm, try soaking for an hour in hot water before starting the recipe. This will allow them to blend more easily.

- For thicker pudding consistency, try using medium-firm tofu. Add some water or milk of choice to thin out if needed. Nutrition will vary slightly due to lower water content of medium-firm tofu.