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–+ servings
persimmon chocolate pudding in three cups topped with raspberries
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5 from 2 votes

Vegan Persimmon Pudding

A vegan persimmon pudding that is both indulgent and all natural, creating an irresistible dessert loved for its sweetness and ease of preparation.
Prep Time5 minutes
Refrigeration Time1 hour
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Australian
Diet: Gluten Free, Low Fat, Vegan
Servings: 3 servings
Calories: 253kcal
Author: Janelle Hama

Ingredients

  • 6 medium Persimmon super ripe
  • ¼ cup 100% pure cocoa Powder or to taste
  • ½ teaspoon Vanilla extract or to taste

Instructions

  • Cut each persimmon in half and scoop out the flesh into a food processor bowl and add the cocoa powder and vanilla. Blend until smooth.
    6 medium Persimmon, ¼ cup 100% pure cocoa Powder, ½ teaspoon Vanilla extract
  • Pour into serving bowls and refrigerate for at least an hour, or until the pudding solidies. Turn upside down and place onto a plate and garnish as desired (see ingredients section in the article for suggestions). Serve cold.

Video

Notes

 
 

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 67g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 5mg | Potassium: 651mg | Fiber: 15g | Sugar: 42g | Vitamin A: 5467IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 2mg