Persimmon Chia Pudding
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.