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)
- Place the frozen Wild Blueberries, half of the almond milk, dates, almond butter, cinnamon, and baby spinach leaves in blender, and puree until smooth.
- 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).
- Serve immediately.
