Rating4/5 (from 4 ratings)4
1 persimmon, peeled and seeded
4 dates, soaked, cut into pieces
1 tablespoon pecan butter, estimated serving size
10 ounce almond milk
1 teaspoon freshly grated ginger
Blend persimmon and almond milk together until nice & smooth. Add in rest of ingredients and blend away. I used about 1/2 – 1 tsp ginger but you can adjust according to how much ginger you like. The consistancy 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!
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!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
I'm nixing garlic, onions, salt, herbs, & oilsClaireT - 39 min 37 sec from now
Mike Lawson's raw food journalClaireT - 36 min 59 sec from now
Maca and msm, how do you overcome the taste?RawLifer - 3 hours 1 min ago
100% raw, does it work for you?RawLifer - 3 hours 38 min ago
Does anyone else experience thisRawLifer - 4 hours 4 min ago