Rating4/5 (from 4 ratings)4
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)
1. Blend persimmon and almond milk together until nice and smooth.
2. Add in the rest of ingredients and blend away.
Hkittykitty's ThoughtsBy hkittykitty
Had 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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