Two Perfect Autumn Snack Ideas

PERSIMMON PUDDING

Here is one easy-peasy pudding for one serving of creamy heaven! All of the additions only serve to up level that special persimmon taste, and it is really perfection in a late-autumn snack 🍂🍁🍑🍌🍑

In a Vitamix or other high-speed blender, blend together:

• one very ripe hachiya persimmon, should feel soft like jelly

• 2 teaspoons mesquite powder, optional (or you can sub 1/2 teaspoon maca)

• big pinch vanilla powder or splash of vanilla extract

• 10 raw cashews, soaked for a couple hours or just raw

• 1/3 frozen banana

• 2 teaspoons MCT or coconut oil

• 1 tablespoon coconut butter

• 1 teaspoon cinnamon (I prefer spicy Vietnamese cinnamon)

Add in 1-3 tablespoons of water as needed to get the blades to engage, then add a little more if needed to create the desired consistency. You can also add an ice cube or two for more ice cream consistency. Blend until smooth and creamy, then enjoy!

🍊 🍊 🍊

PERSIMMON CHIA BOWL

I also love a big glob of super ripe Hachiya persimmon spooned straight out of the skin onto a small bowl of chia gel. This simple combination is just as good, if not better than above, so if you find yourself in possession of ripe persimmons, try it out. I have always felt that adding fruit to chia gel mysteriously augments the sweet fruit flavor. Delicious and nutritious.

To make chia gel:, add 2 tablespoons chia seeds and 3/4 cup tepid water to a jar, put the lid on, and shake well. Let sit, shaking once again after 5-10 minutes. Add more water to your liking, use and then store extras in the fridge for up to 4 days.

Ideas for topping this simple combo:

a dallop of coconut or regular yogurt
liberal sprinklings of cinnamon
bee pollen
toasted cacao nibs

ENJOY!