1¼ cups frozen Wild Blueberries
1 cup unsweetened almond milk, divided
2 fresh (soft) pitted medjool dates
2 tablespoons almond butter
¼ teaspoon ground cinnamon
Handful baby spinach leaves
1 teaspoon maple syrup (optional)
Generous pinch salt (optional; use if almond butter is unsalted)

  1. Place the frozen Wild Blueberries, half of the almond milk, dates, almond butter, cinnamon, and baby spinach leaves in blender, and puree until smooth.
  2. Blend in the remaining almond milk to reach desired consistency, along with the maple syrup (for a sweeter treat) and/or the salt (if nut butter is unsalted).
  3. Serve immediately.