raw vegan persimmon pudding
maybe the most darling fruit ever
they are in season and my heart is completely smitten and this healthy persimmon fruit pudding recipe asking politely to be at your table this holiday season.
persimmons are high in fiber which helps 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.
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 a 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.
This was so delicious! My persimmons were still firm, not nearly as juicy as I hoped, but I still did not add any water at all. My Vitamix just liquefied it very quickly. It even is a little thinner than I would like my pudding to be. It came out more like a smoothie than pudding. But a very yummy smoothie!
I loved eating persimmons growing up! I haven’t had them in awhile, but this sounds like such a delicious recipe. Might have to try it out! 🙂
This is something so different. It sounds great!
This looks really good! I’ve only tried a persimmon once, and i think it still needed more time to ripen. Thanks for sharing!
This sounds delicious. I have never had persimmon, never mind persimmon pudding.