Anji’s back in the HHV kitchen for another healthy recipe demo! This time she’s making a raw vegan persimmon pudding with an optional cashew creme topping. With the addition of a pinch each of ginger, all-spice, and nutmeg this non-dairy pudding makes for a nice pumpkin pie replacement. This fruity seasonal treat would be fantastic at your Thanksgiving soirees!
INGREDIENTS:
6 ripe persimmons (Anji used Fuyu)
6 soft dates (Anji used Khadrawri)
1/4 tsp raw vanilla powder
Cinnamon to taste (Anji used Ceylon Cinnamon)
OPTIONAL CREME TOPPING:
1/4 cup soaked raw cashews
7 soft dates (Anji used Khadrawri)
1/4 tsp raw vanilla powder
1/3 cup purified water
MUSIC: Anji Bee “Love Me Leave Me (The Grooveblaster Dub)”
Available exclusively at http://anjibee.bandcamp.com
NOTE: this recipe is featured in Anji’s ‘Keep It Carbed, Baby!’ Cookbook as just one of 50 oil free, salt free, refined sugar free, whole food plant based recipes. Read more and buy a copy of the Keep It Carbed Baby eBook on the Happy Healthy Vegan shop
