2 Ingredient Chocolate Pudding
Ripe persimmons and cocoa powder are all you need to make this 2 ingredient jiggly chocolate pudding ♡
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2 Ingredient Chocolate Pudding
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servings
2
prep time
10 min
cook time
0 min
Ingredients
- 2 persimmons
- 1+ 1/2 tbsp cocoa powder
- 1/2 tsp vanilla extract, optional
- pinch of salt, optional
- 2 tbsp honey or monk fruit sweetener, optional, add only if needed
Garnish
- cocoa powder, dusted
Instructions:
- Take two persimmons. I used very ripe ones which I left at room temperature for a few days along with bananas to help them ripen faster and become extra sweet.
- Peel the persimmons. If they’re ripe enough, the peel should come off very easily. Add the peeled persimmons to a blender along with cocoa powder and vanilla extract. The vanilla is completely optional.
- Blend until the mixture is smooth, thick and almost gloopy in texture.
- Lightly grease your ramekins with coconut oil, this helps the pudding release easily once it’s set. Pour the blended mixture into the greased ramekins and gently tap them on the counter to smooth out the top.
- Cover each ramekin with cling film and refrigerate for at least 2 hours or until fully set. You’ll know it’s ready when you touch the surface and nothing sticks to your finger.
- Once set, gently unmould the pudding onto a plate. Dust the top with some cocoa powder and enjoyy!
- Note: One persimmon makes enough pudding for one ramekin, so simply scale the recipe based on how many servings you want.
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