Butterscotch Pudding

naturalnoshing

A week ago, fellow blogger Erin at TexanErin Baking mentioned she was making my chocolate-avocado pudding. She also dropped a hint about wanting a butterscotch version. Of course that sent my head into pudding land and I suddenly had a craving for butterscotch pudding...which is funny because butterscotch is one of my take-it-or-leave-it flavors.

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Ingredients

2 cups of diced carrots
drizzle of maple syrup (to taste)
2 tsp pure vanilla extract
2-4 Medjool dates, pits removed and roughly chopped (soak for 2 hours beforehand if really dry)
2 Tbsp raw cashews (I recommend soaking them for a few hours to help process)
2-3 Tbsp roasted (or raw) almond butter (or pecan butter)
2/3 cup unsweetened almond milk (or more if needed)
pinch of salt

Instructions

In a medium pot or steamer, steam carrots until cooked through (mine took about 5 minutes?) and drain
While carrots are still hot, ladle carrots into a food processor or blender with the maple syrup and vanilla and blend for a minute. (Be sure to put the lid on, but leave off the cap to allow air to escape; hold a cloth over it to avoid sputtering and getting burnt.)
Add dates, and blend again, adding milk.
Add in almond butter, cashews and a pinch of salt and blend until smooth and creamy. If too thick, add a drizzle more of milk to your desired consistency (it will stiffen up after chilling).