In a high speed blender, blend the date, milk, and spinach until very smooth.
In a medium bowl, add the liquid to the chia seeds.
Stir well, and continue stirring every few minutes for about 15 minutes.
Place in the refrigerator at least one hour, or overnight.
Just before serving, stir again, then top with fruit.
Nutrition facts do not include the fruit topping.Other flavors:Matcha Green Tea:
Replace the spinach with 1 teaspoon Matcha powder. (I recommend Golde Pure Matcha. Use my affiliate code VEGGIES5 for $5 off your first order from Golde.co.
Top with fresh mixed berries or your favorite fruit.
Replace the spinach with 1½ teaspoons cocoa powder.
Top with fresh raspberries or strawberries.
Replace the spinach with ½ cup pumpkin puree (not pumpkin pie filling).
Add ½ tsp ground cinnamon, 1 pinch ground ginger, and 1 pinch ground cloves.
Reduce the amount of non-dairy milk from 1 cup to ¾ cup.
Top with fresh fruit such as pomegranate seeds and kiwi berries.
Replace the spinach with ½ cup fresh blueberries (or ¼ cup fresh blueberries and ¼ cup fresh blackberries).
Top with additional fresh berries.
Storing:Keep covered in the refrigerator for up to 5 days.Freezing:Freeze the pudding for up to 2 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.When you're ready to use one, place the frozen container in the refrigerator to defrost overnight. Then in the morning, give the pudding a stir and enjoy.