Persimmon Pudding

Persimmon Pudding is a delightful, moist dessert that captures the essence of autumn with its sweet, fruity flavor and warm spices. This Paleo version is not only guilt-free but also packed with nutrients, making it a perfect treat for any occasion.

Ingredients

• ripe persimmons - 2 medium
• almond flour - 1/2 cup
• coconut sugar - 2 tablespoons
• coconut milk - 1/4 cup
• eggs - 2 large
• vanilla extract - 1 teaspoon
• baking powder - 1/2 teaspoon
• cinnamon - 1/2 teaspoon
• nutmeg - 1/4 teaspoon
• sea salt - 1/4 teaspoon

Steps

1. Preheat your oven to 175°C (350°F) and grease two small ramekins.
2. In a mixing bowl, mash the ripe persimmons until smooth.
3. Add the almond flour, coconut sugar, coconut milk, eggs, and vanilla extract to the mashed persimmons and mix well until combined.
4. In a separate bowl, whisk together the baking powder, cinnamon, nutmeg, and sea salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter evenly into the prepared ramekins.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before serving. Enjoy warm!

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins A and C, supporting immune function.

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