Who knew that you could make a truly indulgent dessert with persimmons as the main ingredient? This is my twist on the viral persimmon chocolate pudding, with a creamier texture and a deeper chocolate flavor! The high pectin content of the persimmons gets you a dessert that's easy to unmold for an absolutely stunning presentation.
Why you'll love this recipe
- There's no added sugar in this recipe, not even maple syrup. The persimmons do all the sweetening naturally.
- No coconut oil needed to help it firm up. The natural pectins and soluble fibers from the persimmons act as natural thickeners—it's actually very surprising!
- This persimmon chocolate dessert is truly picture-perfect. It slips right out of a ramekin and has the most beautiful glossy finish.
- This recipe is way better than the basic 2-ingredient persimmon chocolate mousse recipes made of just persimmons and cocoa powder. I tried them and didn't enjoy the firm, jelly-like texture, which is not what I'd qualify as a mousse. This recipe is creamier, softer, and truly melts in your mouth.
Why do blended persimmons thicken in the fridge?
Persimmons are packed with natural pectins and soluble fibers, wich act as thickeners.
The science behind it: When pectin molecules (polysaccharides) come in cotact with water, they form a gel-like structure. In the presence of acid (from the fruit itself) and cold temperatures, this gel becomes firmer. This gelation process therefore causes the blended persimmons to thicken in the fridge.
Key ingredients
- Persimmons: Choose ripe persimmons for a sweeter chocolate dessert. However, try to pick some that still feel firm to the touch to make sure they are easy to peel.
- Raw cashews: For a creamy melts-in-your mouth texture. I don't recommend using other nuts than cashews as they have the most neutral flavor.
- Unsweetened cocoa powder: For a deeper chocolate taste.
- Dark chocolate: For a rich texture anf flavor.
- Plant-based milk: To help it blend and create a slightly whipped consistency.
Elo's tips
- Use a powerful blender. I use the Nutribullet Pro 900W and wouldn't recommend anything less powerful.
- If using a high-speed blender, you might have to double the quantites to make sure it blends easily.
- I don't recommend using an immersion blender for this recipe as it'll be hard to get a perfectly smooth consistency (something always gets stuck at the bottom or on the sides of the bowl)
Step-by-step instructions
- Step 1: Soak the cashews. Add the raw cashews to a bowl with warm water and let them sit for at least 2-hours or overnight. If you're in a rush or forgot to soak them ahead of time, add them to a saucepan with a large amount of water. Bring it to a boil and simmer for 20-minutes. Drain before blending.
- Step 2: Peel the persimmons. Cut off the top and the end. Peel off the skin with a vegetable peeler or a paring knife. Cut the persimmons into small pieces.
- Step 3: Melt the chocolate in a double-boiler or the microwave at 30-second increments, stirring in between, to prevent it from burning.
- Step 4: Blend. Add the persimmons, drained cashews, cocoa powder, and plant-based milk to a small personal blender. Blend until perfectly smooth (you should not see any white cashew bits anymore). This can take 1-2 minutes.
- Step 5: Combine. Add the blended persimmon mixture to the bowl with the melted chocolate. Stir with a spatula until perfectly combined (don't forget to scrape the sides).
- Step 4: Refrigerate. Transfer the filling to small ramekins or a cupcake pan. Let it cool in the refrigerator for at least 3 hours before unmolding and serving.
Tips to unmold the chocolate parfait
- Wait 24 hours to make sure the parfait unmolds easily.
- Carefully run a knife (preferably with a thin blade) along the sides of the ramekin in a smooth, continuous motion while gently turning the ramekin with your hand. This technique helps avoid visible knife marks.
- Next, pull the parfait slightly away from the sides of the ramekin just enough to break the seal and release any suction at the bottom.
- Flip the ramekin upside down onto a plate, and the parfait should slide out easily.
Storage tips
You can store these persimmon chocolate desserts in their ramekin or cupcake pan in the refrigerator for 48 hours.
If you make them more than a few hours ahead of time, cover them with plastic wrap or a sustainable alternative.
Join us!
Don’t forget to join the Cooking With Elo newsletter. You’ll get plant-first recipe ideas sent weekly to your inbox.
The recipe
Persimmon Chocolate Parfait
Ingredients
- 1 cup (140 g) raw cashews
- 3-4 (500 g) peeled kakis weigh for best results
- 4 oz (110 g) dark chocolate 70% cocoa
- 4 tablespoons (30 g) cocoa powder
- ½ cup (120 ml) milk
Instructions
Soak the cashews: Place cashews in a bowl with warm water for at least 2 hours, or overnight. If short on time, boil cashews in water for 20 minutes. Then, drain.
Prep the persimmons: Cut off the tops and bottoms, peel, and chop into pieces. If possible, weigh them with a digital scale.
Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring in between.
Blend: In a small blender, combine persimmons, drained cashews, cocoa powder, and plant-based milk. Blend until completely smooth for 1-2 minutes.
Mix: Stir the persimmon mixture into the melted chocolate, using a spatula to fully incorporate.
Chill: Pour the mixture into small ramekins. Refrigerate for at least 3 hours to eat it out the ramekins, or for 24 hours if you want to unmold it.
Unmold (optional): Gently run a thin-bladed knife around the inside edge of the ramekin while turning it with your hand. Then pull the parfait slightly away from the sides to release any suction before inverting onto a plate and letting it slide out.
Nutrition
Leave a star rating and review below. Thank you!
Loved it? Please rate it!
If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.
Did you like this recipe? Let me know!