Sugar-free, gluten-free, dairy-free, thickener-free….yet absolutely delicious!
This dessert is made by blending persimmons with unsweetened cocoa powder and some spices. The pectin, which the persimmon is rich in, is a natural thickener. Also, the natural sugar which is present in the fruit, perfectly balances with cocoa giving the dessert the right amount of sweetness.
The spices give it that traditional warm Christmas feeling.
I topped it with crushed cookies and raspberry powder. The former adds a crunchy elements, while the slight sourness of the raspberry perfectly balances the sweetness of the whole dessert.
Ingredients
Steps
– wash the persimmon, remove the stems;
– slice the persimmons, remove any eventual seed, and transfer the slices into a food processor;
– add the powder ingredients, then blend everything together to the maximum speed till you get a smooth cream;
– pour the thus obtained cream into small cups, top them with crushed cookies and raspberry powder;
– refrigerate at least 2 hours to allow the custard to thicken
Varied doses for servings