Another persimmon pudding? Yes. I am shamelessly posting another persimmon pudding recipe. Mostly because I just made this today, faster than it took my boys to destroy the living room. That’s how quick this recipe is! And also because I love persimmons and my husbands client just gave us a huge bag of the Hachiya kind, which are the ones that need to be super ripe before eating, which means the best way to eat them in my opinion is prepared, not just as is, as they are so messy when they are ripe enough.
This isn’t even a recipe. It’s really just an inspiration for you guys 🙂
- 4 really ripe persimmons
- 1/4 cup liquid (I used coconut milk)
- 1 chunk of fresh ginger (optional, but with people getting sick everywhere I throw ginger in everywhere I can to boost our immune systems!)
- wash and stem the persimmons
- add everything to a blender
- blend on high, serve and enjoy!
I enjoyed mine over some warm buckwheat porridge with a bunch of spices added to it (cardamom, cinnamon and fresh grated ginger). Had a cup of chai tea with it, the perfect warming rainy day fall breakfast 🙂
Thick. Creamy. Dreamy. Nutritious and satisfying. 4 ingredients and 3 minutes later and I had myself a super tasty vegan pudding. Kabocha squash and persimmons being two of my favorite seasonal produce items, I cannot believe this is the first time I combine them. I had just gotten home from a workout and was going to be working shortly after. I needed something quick and satisfying. This was it. I love it when I can get away with eating something after a workout that seems like it should be had for dessert. I would have this pudding at any time of day really.
Persimmons being super high in vitamin A (Good for eye sight, and skin as well as mucus membranes), as well as vitamin C (great for the immune system and mucus membranes). Kabocha squash has half the calories of butternut squash, yet double the richness in flavor in my opinion! It is also very high in vitamin A and C and beta carotene (powerful antioxidant and anti inflammatory).
Needless to say, this pudding is a great way to get a good dose of vitamin A and C !
- 1 cup roasted kabocha squash
- 1 cup fresh ripe fuyu persimmons
- 1 1/2 cups almond milk
- 2 medjool dates
- cacao nibs as toppings
- put everything in the blender and blend on high until nice and creamy
- makes 2 servings, (but I got jipped cause all my kids wanted some)
Last night I was craving chocolate. As a chocoholic, that’s most nights for me 🙂 And as a true chocoholic I wanted my fix quickly. This pudding is SO quick if you have all the ingredients on hand. Which I did 🙂 It takes less than 8 minutes to make. Whaaa?!?!
What I love about this other than the rapidity of it, is that it completely changes consistency after letting it sit in the fridge for a couple hours(if it makes it that long). I get smooth silky pudding right off the bat, and then something more fudgey like….. It becomes thick and rich and just so yummy.
Oh and yes, in true Pamplemousse style, it is under my standards of healthy.
- 1 1/2 cups grain sweetened chocolate chips (no refined sugars) but if all you got is regular chocolate chips, it’ll work just as beautifully
- 14 oz organic silken tofu
- 3 TBS maple syrup
- dash of salt
- 2 TBS coconut oil (totally optional, I just have a tendency to add coconut oil to a lot of my food)
- 1tsp cinnamon (again, optional but my daughter LOVES cinnamon, so it goes in a lot of things as well)
- In a double boiler melt the chocolate with the maple syrup
- once all is melted turn off heat, add the coconut oil and mix until melted
- in a food processor blend the tofu with the cinnamon and salt
- add melted chocolate
- blend until well combined
- you got yourself a treat!!!
Eat immediately for a pudding, or put in the fridge for at least 30 minutes for something more dense. I sometimes use this to top muffins with an extra special treat 🙂
I love Mangoes. I love coconuts. I love pudding. I really love guiltless treats. So here it is.
- 1 can (14oz) organic coconut cream. (When I have more time and feel like putting in all the work, I would use young coconut meat, but the cream is oh so divine!)
- 4 mangoes, approximately 4 cups chopped
- 4 large, soft, Medjool dates
- Put in blender and blast on high until smooth!
- Top with anything you like