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Rating
4/5 (from 4 ratings)4 -
Yield
Serves 1
Ingredients
1 persimmon (peeled, seeded)
4 soaked dates (cut into pieces)
1 tablespoon pecan butter
1 1/4 cup almond milk
1 teaspoon ginger (freshly grated)
Recipe Directions
1. Blend persimmon and almond milk together until nice and smooth.
2. Add in the rest of ingredients and blend away.
Hkittykitty's Thoughts
By hkittykittyHad a persimmon that needed to be eaten and came up with this this morning.
It has such a comforting unusual taste to it that is really quite lovely.
I bet it would be incredible frozen and eaten like a custard. Yum!
I used about 1/2 to 1 teaspoon ginger, but you can adjust according to how much ginger you like.
The consistency of mine came out to be a very thick, almost a pudding-like consistency.
You can thin it out if you wish with soak water or more almond milk. Enjoy!
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Comments
Top voted
1Christine
Mar 20, 2010
It's funny, I found I liked the persimmons that have to be real soft to eat recently and I told my husband they taste just like vanilla pudding!! I will try this version!
zhanna8
Feb 23, 2010
sounds great and easy to follow - just perfect for the season ~thank you1
All
1Christine
Mar 20, 2010
It's funny, I found I liked the persimmons that have to be real soft to eat recently and I told my husband they taste just like vanilla pudding!! I will try this version!
zhanna8
Feb 23, 2010
sounds great and easy to follow - just perfect for the season ~thank you1
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