An indulgent, yet very healthy persimmon chocolate vegan pudding using persimmon pulp, cocao powder and a dash of vanilla. An easy healthy vegan dessert recipe the whole family will love.
When my son’s grandparents first moved into their home over a decade ago, they inherited many persimmon & fuji trees among other fruit. In Arabic we call persimmons ‘kaki’, which reminds me of another not so nice word in Arabic haha - if you know, you know.
With a surplus of persimmons, which I was delighted about, I learned a magical treat.
I love this persimmon chocolate pudding, it’s rich and creamy, feels indulgent, yet it’s very low in fat making it the best healthy vegan dessert.
It will also keep your guests guessing what is in it, which is a great game to play as they can come up with very interesting guesses.
This simple vegan pudding is your answer to when you want to be naughty, but you can’t afford to be on your diet. The deep chocolate flavour will satisfy any chocolate cravings.
😋Why you’ll love this recipe
- A low fat vegan dessert that is also gluten free
- No added sugar
- Absurdly easy using only 3 ingredients
- No baking - simply whip up, refrigerate and enjoy
The above persimmons are not quite ripe in comparison to the persimmons in the ingredients photo below. Ripened persimmons are deeper in colour and not as bright.
✔️What You’ll Need
Persimmon should be left out at room temperature to ripen to the point where it is completely squishy to touch, almost bursting and is a jelly-like consistency. The more it ripens the sweeter the pudding is. Ripening can take several days.
Cocao powder - use an organic, 100% pure cocao powder (no added sugar) for optimal flavouring. N.B., cocoa powder and cacao powder are not the same but very similar.
Generally, cocao powder doesn't include added sugar, has a higher nutrient value and a lower calorie factor. Helping you create this low-fat vegan dessert. Organic cacao powder can be purchased at your local supermarket or online*.
Vanilla extract should be used and not imitation vanilla flavouring. You can also use vanilla pod. Vanilla extract is normally found in the baking section of your local supermarket or online*.
Step 1 - Cut persimmons in half (deseed if needed) and scoop flesh into an immersion blender. Add the cocao powder and vanilla. Blend until smooth.
Step 2 - Pour into serving bowls, cover and refrigerate for at least an hour or until the persimmon chocolate pudding solidifies. Garnish as desired. Serve cold.
Persimmons are easily fleshed out by scooping out the flesh with a spoon once cut in half.
Cocao powder can be increased for a richer chocolate flavour.
Blending until smooth will ensure the pudding is even in texture and if you are flipping this pudding onto a plate, it will sit flat on the plate.
Garnish is completely optional. Vegan chocolate shavings, various crushed nuts or fresh berries work fabulously with this persimmon chocolate vegan pudding.
Refrigeration should be at least one hour to help it solidify. It can be kept in the fridge for longer.
Note that the persimmon pulp will release a little amount of water the longer it is kept in the fridge. The water can be discarded or ignored.
It is best to consume within 1-2 days.
An immersion blender is easiest, however, any type of blender* will work with this pudding recipe.
Here's another healthy vegan dessert recipe to try - 1 ingredient mango sorbet.
Did you enjoy this persimmon chocolate vegan pudding recipe? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
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Persimmon Chocolate Vegan Pudding (3 Ingredients + No Bake)
- ¼ cup Pistacchio crushed
- ½ cup Berries your preference
- Peel persimmons and place flesh into an immersion blender with cocoa powder and vanilla. Blend until smooth.
- Pour into serving bowls and refrigerate for at least an hour, or until the chocolate persimmon pudding solidies. Turn upside down and place onto a plate and garnish as desired. Serve cold.