Pistachio Pudding

You'll love this clean version of pistachio pudding.

Yield: ~4 servings

Ingredients

1/2 cup pistachios, ground

1/4 cup pistachios, chopped (original recipe called for 1/2 cup, but that was too much)

11 dates

2 cups milk

2 tbsp cornstarch

2 egg yolks

1/2 tsp vanilla (I omitted this intentionally)

Instructions:

1. Blend 1/2 cup pistachios into crumbs. Add milk and dates. Blend.

2. Heat pistachio/milk mixture in saucepan. Add sea salt. Cook until thick. Remove from heat.

3. Stir cornstarch into egg yolks.

3. Temper egg yolk with pistachio/milk mixture. Then return to pan.

4. Stir in chopped pistachios and vanilla.

5. Refrigerate 4 hours or overnight.

Inspired by Heavenly Homemakers, Joy the Baker