2 Ingredients Persimmon Pudding
This Persimmon Pudding is a chocolatey wholesome recipe that comes together in no time with as little as 2 ingredients.
Servings: 6 people
Calories: 125kcal
Equipment
Ingredients
- 500 g Persimmons about 6 fruits 7-cm diam
- 50 g Cocoa Powder unsweetened
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.
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