Sounds weird, I know, but this combination of ingredients makes a delicious, nutrition packed pudding. This recipe is adapted from the Chocolate Dip recipe in Joel Fuhrman's Eat for Health cookbook.
If you have one of those super powerful blenders you may be able to puree all the ingredients at once. I just have a regular blender so I have to blend the ingredients in stages.
12 medjool dates, pitted and chopped
1 cup almond milk
1 tsp alcohol-free vanilla
1/2 cup almond meal
1/4 cup carob powder
12 oz frozen blueberries, thawed
6 oz bag baby spinach
1. Using a blender, puree dates, almond milk and vanilla.
2. Add almond meal and carob powder and blend until smooth.
3. Add blueberries and blend until smooth.
4. Add spinach, a handful at a time, and blend until smooth.
Yield: 3 cups
Preparation Time: 10 minutes
Serving size: 1/2 cup
Calories From Fat (12%) 24.83
Total Fat 2.89g
Saturated Fat 0.33g
Total Carbohydrates 48.69g