Vegan, healthy, no-cook pudding featuring an unexpected ingredient
Do you give a pudding to your kids? I never do after meals, they always only have fruit, and I keep a pudding or something sweet more for snack-time, especially for the afternoon one that is called “merenda” in Italy and in some households (like ours) it’s a proper sit-down snack.
Sometimes it’s just fruit, or yogurt or toast, but sometimes I like to make something nice, like a cake or muffins.
That’s why I was so excited when I found this idea that I’m sharing with you today! It’s a guilt-free, healthier way of serving a chocolate pudding to the kids (and yourself) that is perfect for any time of the day, from breakfast to after dinner!
And it features a very unusual ingredient: PERSIMMONS! Who among you has ever tried them? We are almost at the end of the persimmons season here in the uk, so make sure to add one or two to your shopping this week to try out this recipe ASAP and let me know!
- 1 very ripe persimmon
- 1 tbsp cocoa powder
- 1 tsp agave nectar/maple syrup/honey (optional)
- Peel the persimmon fruit and cut it into small chunks, getting rid of the white bit in the middle.
- Put your small chunks into the beaker of your hand blender and add the cocoa (and sweetener of choice, if using). Blend well.
- Quickly pour the mixture into a small ramekin, bowl or any type of small mould you like. Be quick with this as it will tend to solidify quite quickly.
- Leave them for at least 1 hour in the fridge before taking out of the fridge and capsize out of the ramekins onto a small plate.
- Depending o the variety of persimmon it may need longer to solidify, so always check.
- You can serve it simply like this, or sprinkle some cocoa powder on top or with some raspberries to make it even yummier.