Creamy chocolate persimmon pudding

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This rich, fiber packed dessert uses only two main ingredients for a creamy, healthy sweet pudding. Sugar free, gluten free, package free, and absolutely delicious you’ll just need ripe persimmons and cocoa powder to make this sweet treat magic happen. Persimmons are a favorite seasonal fruit, appearing late fall and into winter–their subtle flavor adds complexity to almost any dish. From baked goods and other desserts to savory meals, like this roasted persimmon + butternut squash curried soup!

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A spoonful of this vegan / plant-based pudding will have you wondering what you were waiting for. With a dash and salt and vanilla and some time in the fridge you can have this delectable delight ready ahead of time for that inevitable late night sweet tooth craving, without any of the guilt. Going the extra zero-waste mile here, we’re cooking down our fruit skins to create a jammy compote on top and adding in bright pomegranate seeds for contrast. (But straight out of the glass is just fine too.

persimmon skins blended
cocoa powder
persimmon skins in a pan

Creamy chocolate persimmon pudding   by

This rich, fiber packed dessert uses only two main ingredients for a creamy, healthy sweet pudding.

makes: 4 servings | prep time: 10 min | set time: 1 1/2 - 2 hours | cook time: 10 min | total time: 20 min

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persimmon pudding

Ingredients

  • 6 ripe persimmons
  • 1/4 cup cocoa powder
  • 1/8 tsp kosher salt (a pinch)
  • 1/2 tsp vanilla

Persimmon skin compote

  • leftover persimmon skins
  • 1/8 wedge lemon (approx 1 tsp juice)
  • 1/4 tsp cinnamon
  • 1/3 cup water (to deglaze)
  • 1/3 cup water (to blend)
  • pomegrante seeds (to top, optional)

To-Do's

  1. Wash and dry persimmons. In a medium bowl, cut off persimmon tops with a paring knife, at the base. Cut persimmons in half and scoop or squeeze out the inner flesh. (the riper, the easier it will be to scoop.) Place skins in separate small bowl to be used for later.
  2. In your food processor, add persimmon flesh, cocoa powder, salt, and vanilla. Mix on high for 20 – 30 seconds. Scrape down sides and pulse again to ensure any large pieces or powder are combined.
  3. Pour pudding mixture into 4 small jars or glasses and place in refrigerator for 1 ½ – 2 hours to set. My pudding was still set a bit loose but for firmer consistency try 10 – 20 minutes in the freezer, to your preference.
  4. While pudding is setting, heat a small pan over medium and add persimmon skins. Sauté down for 3 – 4 minutes, adding in lemon and cinnamon. Add ⅓ cup to deglaze (remove excess fruit from the bottom of the pan) and continue to cook for 5 – 6 more minutes to combine flavor and break down the fruit.
  5. Add mixture to a high speed blender (smoother results) or food processor (less smooth results) with additional ⅓ cup water and blend until smooth. Scoop mixture into a container and place into refrigerator until ready to serve.
  6. Once pudding has set, top with persimmon skin compote and pomegranate seeds and enjoy! Keeps well in the refrigerator about a week.
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