Ingredients

The following ingredients have 6 Servings
  • 2 Persimmons
  • 200 g Dried Dates ((7oz))
  • 100 g Hazelnuts ((3.5oz))
  • 30-40 ml Coconut Oil ((1-1.3fl oz))
  • 2 tbsp Chia Seeds ((optional))
  • 1/2 Large Pomegranate

Instruction

  • Process the hazelnuts and dates (soak the dates first – best overnight. I don’t always soak them, it depends on how soft they are) and set aside.
  • Wash, peel, dice and puree 2 persimmons (taste them first – make sure you have sweet ones. Some of them can have bitter taste).
  • Add chia seeds (optional) and 2 tablespoons pomegranate seeds into the persimmon puree.
  • Mix well with a spoon.
  • In a bowl mix the dates, hazelnuts and coconut oil until well blended.
  • Line each hole in a muffin tray with tin foil. Spoon in the dates mix (divide equally into six portions) into the muffin holes. Using a small spoon (and your fingers if necessary), create a cup like shapes by pressing the mixture down and to the sides.
  • Once ready, freeze it for 15 minutes. Afterwards, take it out and fill it with persimmon puree. Top with a few pomegranate seeds and place in a fridge for about an hour.
  • Once the cups are set, remove the tin foil and serve!