Dairy Free Mini Banana Pudding Cups

1 package graham crackers

1/3 cup coconut oil, melted

2 ripe bananas

1 package 365 brand instant vanilla pudding mix or any dairy free pudding mix

2 cups cashew milk

1/4 teaspoon salt

Optional: Brûlée Bananas

1 large banana, sliced diagonally into 24 slices

2 tablespoons pure maple syrup

1/8 teaspoon salt

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Preheat oven at 350˚

Prepare your muffin tin with cupcake liners, or use small mason jars or ramekins.  In a bowl, bag, or food processor crush the graham crackers until they become crumbs.  Add in the melted coconut oil, mix until well combined.  Add two tablespoons of graham cracker crumbs to each cupcake liner.  Bake in a 350 degree oven for 5 minutes.  

While graham crackers are baking, mash two large bananas.  When graham crackers are finished baking, remove them from the oven and add 1- 2 teaspoons of mashed banana into the middle of each cupcake liner on top of the graham cracker crumbs. Set aside

Place 2 cups of cashew milk into a large bowl or stand mixer and add the pudding mix.  Whisk until well combined.  Fill each cupcake liner to the top with the pudding mix.  Sprinkle any left over graham cracker crumbs.  Place in refrigerator until set for about 1-2 hours.   Add the optional maple banana brûlée slices for an added touch to the top of the pudding.

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Brûlée Bananas

Take the third banana and slice on the diagonal making 24 thin slices.  Take banana slices and place them into a small bowl. Toss with well with maple syrup.  Add the a layer of banana slices to the baking sheet.  Place under broiler for 1 minute or until maple syrup has caramelized and turn over and brûlée other side.  You can also achieve this with a culinary torch.  

Other suggested toppings: coconut cream, cool whip, whipped heavy cream, canned whipped cream, or cookie crumbs.

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