2-Ingredient Vegan Persimmon Chocolate Pudding Recipe
Today we are making a 2-Ingredient Vegan Persimmon Chocolate Pudding Recipe! It’s persimmon season, but what is a persimmons, you ask? Persimmons is a fruit, and it’s like a mix between a tomato and an orange. The skin is super smooth and comes in different shades of orange and red, like a warm autumn sunset. You can find the persimmon tree in Asian countries, such as China, Japan and South Korea. This amazing fruit is exotic, they’re vibrant, and they’re incredibly versatile in the culinary world. They’re known for their sweet, honey-like taste with a touch of delicate floral notes. Imagine biting into a fruit that’s a perfect blend of honey, apricot, and pear – that’s the magic of persimmons!
Now, you might be wondering, how on earth can you turn this sweet fruit into a chocolate pudding? It’s easy! The persimmon flesh has so much natural sugar that just blending it on its own makes a creamy, one-ingredient pudding with just the persimmon purée. Add in some cacao powder and you’ve turned it into a chocolate flavor!
Types of Persimmons
There are a couple of main types of persimmons we should talk about. First, there’s the Fuyu persimmons. It’s small and looks like a chubby tomato (and you also eat the skin of persimmons, just like you would a tomato). When you cut it open, you’ll find this crisp and sweet inside that tastes a bit like honey and apricots. It’s perfect for snacking or tossing in a salad.
Then you have the Hachiya persimmons, which are larger and more elongated, like an oversized acorn. They have a glossy, vibrant orange skin. These persimmons are incredibly sweet and have a rich, honey-like flavor. When fully ripe, they can be almost custard-like in texture and taste. You can scoop out the flesh with a spoon and enjoy it as a dessert or use it in baking, such as making persimmon chai bread, chocolate cake, sweet bread, savory puddings, pudding cake, a persimmon sugar cookie recipe, pie filling or more amazing creations for the holiday season!
Ripe Hachiya persimmons are the type of persimmon to use in pudding. Your persimmon should be soft and squish-able, not the super solid type that you can slice into a salad.
Why You’ll Love This 2-Ingredient Vegan Persimmon Chocolate Pudding
Two Ingredients, Minimal Prep: The best thing about this recipe is that it’s only made of two ingredients and takes just ten minutes to make. There’s no prep time required and no extra equipment.
Whisk Away the Stress: In a world where life often feels like a whirlwind, this 2-ingredient wonder is your secret weapon against dessert dilemmas. There’s no need to stress over complicated recipes or spend hours in the kitchen. It’s a sweet escape from the hustle and bustle, allowing you to whisk up a delectable treat without breaking a sweat.
Healthiest Dessert Ever: The natural sugars in the persimmons and the antioxidants in the cacao powder make this dessert the healthiest one you can make! Additionally, it’s free of all the major allergens so it’s a great way to enjoy dessert for those who are sensitive to nuts, dairy, gluten, soy or more.
Effortless Elegance: Say goodbye to complicated dessert recipes that demand a laundry list of ingredients and a kitchen full of gadgets. This chocolate persimmon pudding embraces minimalism, allowing the natural sweetness of ripe persimmons to shine. No need for extra prep time or any fancy equipment—just the simplicity of ripe persimmons and rich, velvety chocolate.
Substitutions
Cacao Powder: Raw cacao powder is the unprocessed, raw version of cocoa powder. Cocoa powder is the common bitter chocolate powder used when making chocolate baked goods, such as brownies. You can also substitute cacao for cocoa powder. The main difference is that cacao is raw and has more health benefits.
Persimmons: Use a very ripe persimmons for the sweetest pudding. If the persimmons is very easy to squish with your finger, it will be ripe. Do not substitute with any other fruit. The best place to find fresh persimmons would be at Asian grocery stores.
Vanilla Extract: For best results, use a vanilla extract without added caramel color or dyes – just pure extract. You can also choose vanilla flavor, which is a non-alcoholic version of extract. However, it can’t have the extract label due to the lack of alcohol. There is a quarter teaspoon vanilla extract added into this recipe, which is optional but delicious!
2-Ingredient Vegan Persimmon Chocolate Pudding Recipe Notes
- To keep this recipe raw but still have more sweetness, add soft Medjool dates instead of pure maple syrup.
- The best way to eat this dessert is to top it with dark chocolate chips or raw cacao nibs for some delicious toppings!
More Recipes You’ll Love
Chocolate & Mint Matcha Chia Pudding
No Bake Coconut Cream Pie Cups
Vegan Oatmeal Chocolate Chip Cookies
If you make this 2-Ingredient Vegan Persimmon Chocolate Pudding, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
2-Ingredient Vegan Persimmon Chocolate Pudding
Equipment
- High-speed blender or food processor
Ingredients
- 1 large persimmons skin removed
- 1 tbsp cacao powder
- ¼ tsp vanilla extract optional
- pinch pink salt optional
- pure maple syrup optional, for added sweetness
Instructions
- Remove the skin of the persimmons. You can eat it separately, but keeping the skin on won't make the pudding super smooth.
- Blend together the cacao, persimmon pulp, optional salt and vanilla in a high-speed blender.
- Taste test the pudding. Add optional maple syrup, for added sweetness.
- Add the persimmon mixture into a bowl and top with your favorite toppings. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to one day.
