Persimmon Chocolate Pudding with Creamy Yogurt Filling
Description
This no-cook persimmon pudding blends fresh persimmon with cocoa powder for a rich chocolate base. A creamy filling of goat yogurt, protein powder, and almond butter creates a delightful heart-shaped center. Refrigerate overnight to set, then unmold and dust with cocoa for a healthy dessert.
Ingredients
- 1 whole persimmon about 190 g, washed and seeded
- 10 g unsweetened cocoa powder
- 90 g plain creamy goat yogurt
- 15 g vanilla vegan protein powder
- 5 g almond butter
- as needed unsweetened cocoa powder for dusting
Instructions
- In a bowl, mix the goat yogurt, vanilla vegan protein powder, and almond butter until smooth and creamy.
- Wash the persimmon well, remove the seeds, and place it in a blender with the cocoa powder.
- Blend until you have a very thick, smooth chocolate cream.
- Pour half of the persimmon cream into a small mold.
- Add the yogurt-protein mixture in the center to create the creamy heart.
- Cover with the remaining persimmon cream.
- Refrigerate overnight, or for at least 3 hours, until fully set.
- To remove the pudding from the mold, dip the mold in hot water for 2–3 seconds, then turn it out onto a plate.
- Dust with unsweetened cocoa powder before serving.
Notes
- Use a ripe persimmon for natural sweetness.
- Refrigerate for at least 3 hours to ensure proper setting.
- Briefly dip the mold in hot water for easy unmolding.