Description
A seasonally sweet snack with great spice and a slight bitterness from the cocoa. It is simple to execute and can adapted to include your favorite flavors.
Ingredients
Scale
- 2 very ripe Hachiya persimmons
- 7 ripe medjool dates
- ½-inch piece ginger
- 1 teaspoon cinnamon
- 2 tablespoons cocoa
- Coconut flakes, toasted
- Cocoa nibs
Instructions
- Remove the stems from the persimmons and place the fruit in a blender. Remove the pits from the dates and add them. Use a fine grater to grate the ginger into the blender.
- Add the cinnamon and cocoa.
- Turn the blender on medium-low, and mix together until ingredients are well combined. (A handheld blender can also be used.)
- Taste, and add additional cocoa or cinnamon, as needed. Pudding can be enjoyed as is, or can be chilled for a firmer texture.
- Serve in bowls and garnish with toasted coconut and cocoa nibs.
- Category: Snack