Serves: 12
Preparation Time: 20 minutes
 
Ingredients:
2 cups (172 g) dried apples
1 1/2 cups (313 mL) unsweetened vanilla soy milk
8 fresh organic strawberries or frozen
1/2 cup (55 g) raw pecans
1/2 cup (66 g) raw Brazil nuts
1 cup (30 g) organic baby spinach
1/4 cup (24 g) unsweetened, shredded coconut
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
6 medjool dates, pitted
6 fresh organic strawberries, for garnish
unsweetened, shredded coconut, for garnish

Instructions: Preheat oven to 300 degrees. Soak dried apples in soy milk for at least one hour. If using frozen strawberries, thaw and squeeze out water. In a high-powered blender combine soaked apples, soy milk and 8 strawberries with remaining ingredients, except for strawberry and coconut garnishes, until smooth. Add a little more soy milk if needed. Spoon into muffin cups or small oven-proof custard cups and bake for 20 minutes. Place 1/2 strawberry on top of each pudding cup and sprinkle with coconut. Chill in refrigerator before serving.