a friend gave me this recipe a few years ago. I’ve never made it but it looks DELICIOUS. If you make it, let me know how you liked it.
2 cups fresh peeled and pureed butternut squash
25 pitted dates* (yikes)
1/2 cup double strength freshly made almond milk (blend 1 C. nuts to
2 C. water)
1/2 cup raw almond butter
1 tablespoon allspice
1 teaspoon cinnamon
3 teaspoons Pomona apple
Place all ingredients except almond butter and apple in blender.
Blend until smooth then add the almond butter and blend and finally the apple and then blend. Pour into dessert dishes and let stand in fridge. Optional garnishes: sprinkle some shredded coconut and/or sprinkle some cinnamon on top.
*YIKES: This looks like a LOT of dates for the amount of squash being used. Please feel free to adjust that. Start with 1/2 cup of dates and go from there. Maybe the author of this recipe has a big sweet tooth. 🙂