Sunday, February 3, 2013

Pumpkin 'Butterscotch' Pudding





-1/2 c Pumpkin Puree (use real pumpkin when possible)
-1/2 c Young Thai Coconut Meat
-Date Paste (5 dates + 1/4 c water blended to a paste)
-1 t Pumpkin Spice
-2 T Maple Syrup
-2 t Vanilla
-pinch Pink Himalayan Salt

Blend until smooth; serve in cups or bowls with a sprinkle of cinnamon
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