
Mint Infused Persimmon Pudding
Published on
June 27, 2015 | By
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- Prep Time
- Minutes
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- Yield
- 2 cups
- Difficulty Level Easy
Recipe Rating
- (0 /5)
- (0 Rating)
Dairy-Free, Egg-Free, Gluten-Free, High Fiber, Salt Free, Sugar Free
Ingredients
- 1 cup unsulphured, unsweetened dried Persimmons, or fresh persimmons
- 1/2 cup raw cashews
- 2 pitted dates
- 1/4 teaspoon stevia powder
- 1/2 cup almond, rice or boxed coconut milk, unsweetened
- 2 T. fresh mint leaves
Instructions
- 1. If using dried persimmons, place them in a bowl of filtered water with the cashews and dates, and soak for one hour. If using fresh persimmons, then just slice them in half, scoop out the flesh and place them in a blender with the cashews and dates. If you have a super great blender, like a VitaMix, you don't need to soak the cashews and dates. If you have a regular blender, then soak the cashews and dates for at least 30 minutes before blending with the persimmons.
- 2. Drain the water from the fruit, cashews and dates and place in a blender with the stevia, milk and mint leaves. Blend until smooth.
- 3. Enjoy immediately or refrigerate for one hour to infuse more of the mint flavor into the pudding. Garnish with extra mint for parties. :)
- Servings : 2-4
- Ready in : 65 Minutes
- Course : Breakfast, Dessert, Snack
- Recipe Type : Breakfast, Dairy Free, Dessert, Egg Free, Gluten Free, Low sugar, Paleo, soy free, Sugar free, vegan
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Katrina Nixon

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