• 3 seedless persimmons – just slightly soft to the touch and by no means frozen
  • 1/2 teaspoon cinnamon
  • 1 tablespoon raisins (without oil, glucose syrup and sulfate)
  • 1/3 teaspoon nutmeg


  • blender


  • Remove the stalks and leaves from the persimmons.
  • Remove the seeds from the persimmons if there are any.

  • Put the persimmons and cinnamon in the blender.
  • Blend these ingredients for about a minute so to have the pudding thicken well.

  • Pour the pudding into a bowl.
  • Add the raisins on top as well as some ground nutmeg.

  • Bon appetit! 🙂

I hope you enjoy this pudding every period from November to January, when persimmons are in season. Thanks in advance for commenting and sharing this recipe.

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