Banana, Chocolate & Salted Caramel Puddings

If you’re looking for a delicious, rich, indulgent and vegan / dairy-free caramel sauce, your dreams have now come true thanks to Wing Yip. The UK’s leading Oriental supermarket have just launched a Coconut Caramel Sauce made with creamy coconut milk, the third addition to the recently launched range of coconut products from Nature’s Charm.

What’s more, it’s suitable for vegetarians and is free from soy and gluten too (definitely not healthy though as it has rather high levels of sugar and fat) and is perfect for baking, drizzling over desserts, spread on toast, and for the hardcore coconut and caramel lovers, enjoyed straight from the jar!

So with that in mind, what better way to pair this decadent sauce than with bananas and chocolate to create these indulgent but not too unhealthy puddings?

For the banana chocolate puddings –

  • 2 bananas
  • 2 tablespoons Nature’s Charm caramel sauce
  • 125g dairy-free chocolate yogurt (I used a small pot of Chocolate Coyo)
  • 2 tablespoons flaxseeds (I used Linwoods)
  • 3 tablespoons date nectar or maple syrup (I used Beloved)
  • 1 teaspoon vanilla extract
  • 100ml almond milk (I used Alpro)
  • 1 teaspoon apple cider or white wine vinegar
  • 150g oat flour (I whizzed up Flahavan’s oats in my Ninja Kitchen blender)
  • 2 tablespoons cacao or cocoa powder (I used Kaizen Living cacao powder)
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda

For the caramel sauce –

  • 125g dairy-free salted caramel yogurt (I used a small port of Salted Caramel Coyo)
  • 2 tablespoons Nature’s Charm caramel sauce

Get making!

  1. First make the puddings: Preheat the oven to 180 degrees C and grease 3 x 200ml pudding tins well and place on a baking tray.
  2. Place the bananas, chocolate coconut yogurt, flaxseeds, nectar/syrup, vanilla, almond milk and vinegar in a food processor and blend until smooth – alternatively, mash the bananas well then whisk in the other ingredients.
  3. Now add the flour, cocoa/cacao powder, baking powder and bicarbonate of soda and fold in to form a batter. Pour this between the pudding tins to just about reach the top. Now bake for about 25-30 minutes until risen and firm to the touch (but still spongey). Leave to cool slightly.
  4. Meanwhile whisk together the sauce ingredients. Tip out our puddings while still warm onto a plate or bowl then pour over some sauce on top. Sprinkle with nuts then enjoy!
  5. These puddings are equally delicious served cold with the chilled sauce. Yum!

Available exclusively from Wing Yip, Nature’s Charm Coconut Caramel Sauce is £2.80 for 400ml and can be found in all stores (Birmingham, Manchester, Cricklewood and Croydon) and online.