Adventures in Veggieland by Melanie Potock

Author:Melanie Potock
Language: eng
Format: epub
Publisher: The Experiment

1 cup (20 g) fresh baby spinach

10 Medjool dates, pitted

2 ripe avocados

¼ cup (25 g) unsweetened cocoa powder

1 to 2 tablespoons pure maple syrup

1½ teaspoons espresso powder (optional)

1 teaspoon pure vanilla extract

Pinch of sea salt

4 to 6 mini chocolate candies, such as M&M’s Minis (omit for children under the age of two)

1 Chop the baby spinach in a food processor or high-powered blender.

2 With a sharp knife, cut each date into four pieces and add them to the spinach in the processor. Pulse to create a paste.

3 Cut the avocado in half, remove the pit, and scoop the flesh into the food processor. Add the cocoa, 1 tablespoon of the maple syrup, the espresso powder (if using), vanilla, and salt and blend until smooth. Taste and stir in more syrup if desired.

4 Pour the mixture into 4 to 6 individual pudding cups that are at least 2 inches (5 cm) deep. Using a skewer or a coffee stir stick, press one candy into the center of each pudding cup. That’s the surprise!

5 Refrigerate until cold and firm, about 45 minutes.

All Kids Can . . .

Cut and pit the avocados with a kid-safe knife

Put the spinach in the processor (with an adult’s help)

Pulse the spinach to the desired consistency (with an adult’s help)

Add the other ingredients to the processor (with an adult’s help)

Use a skewer to press one candy into each pudding cup

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