Hey my lovely groks, this will be the last post of the year. My present to you: A delicious, gluten free, Paleo friendly dessert.
It’s sweet and rich, but not overwhelming. The persimmons give it a nice peachy, buttery flavour to balance. You’ll need a processor or a very strong arm for this!
You will need:
- 2 cup pitted dates
- 1 cup raisins or sultanas
- 2 eggs
- 2 T coconut flour
- 2 ripe persimmons, peeled/de-pitted and diced
- 1/4 cup melted butter (about 3T) and 2 T reserved
- 1 t ginger powder
- 2 T maple syrup
Blend the dates and raisins together until they’re a thick, somewhat chunky paste. Add the eggs, ginger, coconut flour 1/4 c butter and 1 T maple syrup. Blend.
Preheat the oven to 425.
In a saucepan, lightly saute the persimmons in the remaining butter so they brown a little. Turn down to a medium heat, simmer until soft. Mash or blend to your desired consistency.
Bake pudding in your desired mold – I used a loaf tin. I couldn’t find a pudding mold.
Serve hot, with sauce spooned on top. Yum!
Have a wonderful holidays, and a happy new years, from Strangekitty Cooks!
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