Peel the persimmons and remove the seeds.
Blend the persimmon pulp together with the almond cream and cocoa.
Pour the mixture into molds and chill in the refrigerator for at least 4 hours.
Serve the persimmon and cocoa pudding garnished with cinnamon and cocoa nibs.
Blender
Store in the refrigerator for up to 3 days.
The persimmon and cocoa pudding is best enjoyed cold. It can be stored in the refrigerator for up to 3 days.
Italia
| Energy (kcal) | 116.14 |
| Carbohydrates (g) | 22.11 |
| of which Sugars (g) | 16.56 |
| Fat (g) | 3.02 |
| of which Saturates (g) | 0.43 |
| Protein (g) | 1.92 |
| Fiber (g) | 4.04 |
| Sale (g) | 0.02 |
