A vegan persimmon pudding that is both indulgent and natural, creating an irresistible dessert loved for its sweetness and ease of preparation.

persimmon chocolate pudding in three cups topped with raspberries — This vegan persimmon pudding is ridiculously easy to prepare with no baking required!

When my son’s grandparents first moved into their home over a decade ago, they were greeted by an abundance of persimmon and Fuji apple trees, among other fruits.

With so many persimmons, I discovered this amazing treat: no-bake persimmon pudding. It is rich, creamy without cream, and full of deep chocolate flavor.

It feels indulgent yet is surprisingly low in fat, making it the perfect vegan dessert to satisfy any sweet tooth.

It’s fun to serve too, most guests can never guess what’s in it, making for an amusing game as they try to figure it out.

What makes this pudding even better? It’s absurdly easy to make, requiring just three ingredients.

Side note: In Arabic, we call persimmons 'kaki,' a word that always makes me chuckle because it reminds me of a not-so-nice word, IYKYK.

chocolate pudding in three cups with a persimmon on the side and a milk bottle in the background

Now, before you head on to the ingredients and steps of this amazing recipe, if you’re a fan of chocolatey foods like I am, bookmark these two mouthwatering recipes: chocolate pretzel slice or this simple rice cakes with peanut butter and chocolate to keep in your arsenal.

Key Ingredients

5 persimmons, cocoa powder and vanilla extra in white bowls

The complete list of ingredients with measurements, can be found in the full recipe card below.

To make vegan persimmon pudding, it's important to let your persimmons ripen at room temperature until they are very soft, almost bursting with a jelly-like texture. This can take several days, but the pudding will be sweeter and more flavorful the longer the persimmons ripen.

For the cocoa powder, I recommend using organic, 100% pure cocoa with no added sugar for the best flavor. Pure cocoa powder is my preferred choice for making chocolate-flavored treats. For example, you can try making raw desserts like my avocado chocolate balls.

Add a little vanilla extract or scrape a vanilla pod to enhance the overall taste, but this ingredient is totally optional.

As for garnishing, you can get creative! I love topping the pudding with fresh berries, a bit of chia plum jam, crushed nuts like pistachios, shredded coconut or shaved plant based chocolate. But really, you can use whatever suits your taste!

The above persimmons are not quite ripe in comparison to the persimmons in the ingredients photo above. Ripened persimmons are deeper in colour and not as bright.

The Steps

Are you ready for the two simple steps? It's that easy!

Step 1: Cut persimmons in half (deseed if needed) and scoop the flesh into a food processor.

Add the cocoa powder and vanilla. Blend until smooth.

persimmon chocolate pudding in three cups with a spoon full next to them

Step 2: Pour the mixture into serving bowls, cover, and refrigerate for at least an hour or until the persimmon chocolate pudding solidifies.

Garnish as desired. Serve cold.

Janelle's Tips

Note that the persimmon pulp will release a small amount of water the longer it is kept in the fridge. You can discard the water or ignore it.

It is best to consume the pudding within 1-2 days, store individual pudding servings sealed in the fridge.

flat lay of three cups filled with vegan chocolate pudding and a milk bottle and persimmon in the background

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe