This Persimmon Pudding is a chocolatey wholesome recipe that comes together in no time with as little as 2 ingredients.

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Everybody loves a good pudding, and even those with not-so-much of a sweet tooth will love this persimmon "budino". Why?
Let me list a few reasons:
- it's sweet
- it's chocolatey
- it's super easy
- it's light
- it's vegan
- it's raw
- it's oil-free
- it's sugar free
- it's fat free
- it's healthy
- it's WFPB (Whole Food Plant Based)
- it comes together in no times
- it only requires two ingredients

What are the two ingredients and how to make the Persimmon Pudding

To make this healthy dessert you are only going to require persimmons (of course!) and cocoa powder.

Also persimmons have to be ripe (better very that not so ripe). Why so? I'll explain it later.

To nail this simple and delicious pudding is important to stick to a particular ratio, and that is 10 grams of unsweetened cocoa powder every 100 grams of pulp.

All we need to do next is to blend the two together until smooth and well incorporated and transfer the mixture into a silicon mould.

The mixture will thicken quite immediately after being blended, and that is because this fruit is rich in both pectin and tannin.

Pectin is a polysaccharide starch found in the cell walls of fruits and vegetables that is used in the food industry as a gelling agent, especially in jams.
Persimmons are so rich in pectin that if you ever want to make a jam with them you don't need to use any other thickener at all.

Tannins are a large chemical group of phenolic compounds that function by binding protein (source/read more here).  They cause the uncomfortable dry-mouth, furry-tongue feeling that comes with biting an unripe persimmon (this is why we need to use a well ripen fruit!). The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (including pesticides) and might help in regulating plant growth. 
Tannins are also known to have coagulant properties, this is the reason why we do not need to add any other stuff to make this pudding set. 

2 Ingredients Persimmon Pudding Recipe

Ingredients:
500 g Persimmons (about 6 fruits 7-cm diam)
50 g Cocoa Powder (unsweetened)

Method:
1. Scoop the pulp of the persimmons out and place it to a blender bowl.
2. Add the cocoa powder and blend well until smooth and creamy.
3. Transfer to a 6 portions silicone mould for individual desserts or to a 1 pound (500g) big mould.
4. Refrigerate for at least 4 hours before serving.

You can top the pudding with crumbled nuts, coconut flakes or dried fruit, or serve it as it is.
This dessert will last covered in the fridge up to one week.
Do not eat more than 1 portion of this dessert day as persimmons should be consumed in moderation.

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5 from 2 votes

2 Ingredients Persimmon Pudding

This Persimmon Pudding is a chocolatey wholesome recipe that comes together in no time with as little as 2 ingredients.

Prep Time 10 minutes minutes

• Blender
• 6-hole silicon mould

Ingredients

• ▢ 500 g (1 lb) Persimmons about 6 fruits 7-cm diam
• ▢ 50 g (10 teaspoon) Cocoa Powder unsweetened

6 people

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Instructions

• Scoop the pulp of the persimmons out and place it to a blender bowl.
• Add the cocoa powder and blend well until smooth and creamy.
• Transfer to a 6 portions silicone mould for individual desserts or to a 1 pound (500g) big mould.
• Refrigerate for at least 4 hours before serving.

Notes

You can top the pudding with crumbled nuts, coconut flakes or dried fruit, or serve it as it is.
This dessert will last covered in the fridge up to one week.
Do not eat more than 1 portion of this dessert day as persimmons should be consumed in moderation.

Nutrition

Calories: 125kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Potassium: 385mg | Fiber: 3g | Vitamin C: 55mg | Calcium: 33mg | Iron: 3mg

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