Persimmon Chia Pudding

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Preparation time:

Yield: 2 portions

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Known as Nature’s candy, persimmons work in synergy with almond milk and chia seeds in this recipe, resulting in a satisfying and nutritious breakfast or dessert.



  • 2 Tbs. chia seeds
  • 1 and ¼ cups raw almond milk
  • 3 ripe persimmons, peeled, stems removed and cut into chunks
  • ground cinnamon to sprinkle on top

Prepare almond milk by blending 1 cup soaked almonds with 2 cups water and 2 Medjool dates, and then strain the mixture through the nut milk bag.  Soak chia seeds in the milk for 6-8 hours.  The seeds will swell, and will be of the consistency of pudding.  Puree persimmons in a food processor or blender.  Add soaked chia seed mixture, and blend all together, or, alternatively, keep chia and persimmon mixtures separately, and arrange in a serving dish in layers (as pictured). Sprinkle with cinnamon before serving.

Note: Preparation time is 15 minutes plus soaking time.