raw vegan persimmon pudding
persimmons. they are in season and my raw vegan heart is completely smitten. this is a healthy persimmon fruit pudding recipe asking politely to be at your table this thanksgiving. persimmons are high in fiber helping to reduce cravings for sugar and other processed foods. it is acceptable to eat them as is and you can also add them to everything, both have been my m.o. lately. how i have not been eating these before now i’m not certain but it is never too late to change, right?
raw vegan persimmon pudding holds a seasonally appropriate spice and i’m planning to make it as much as possible while this adorable little fruit is in season. simple, healthy, raw, vegan and delightfully tasty recipes make me dreadfully happy. there are so many things to be thankful for this year including my newfound appreciation for persimmons and persimmon pudding.
raw vegan holiday persimmon pudding
6 ripe fuyu persimmons, minus the stem and leaf
1 banana, peeled
1 to 1 1/2 cups water (depending on the juiciness of the persimmon)
1/4 cup medjool dates, pitted
1 fresh vanilla bean
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
place all ingredients in a high speed blender and blend until a smooth and creamy, pudding like consistency is achieved. best if served immediately. store in a glass jar in the event you have some leftover.