Persimmons are so good that if someone told me they fell from heaven I'd believe them. That sounds like the cheesiest pick up like. Excuse me while I flirt with persimmons. Okay, that got creepy as fuck. But seriously persimmons are so damn good when they are ripe! If you have eaten an unripe persimmon before I feel bad for you son, I got 99 problems but an unripe persimmon ain't one. You know why? Because I've learned the hard way. Being impatient and eating an unripe persimmon is the worst experience that could happen to your mouth. So wait for them to ripen and when you don't want to wait, just freeze them overnight and let them thaw for a few hours in the morning before you eat them. They taste like ice cream candy or something. I really don't know how to describe it. It just tastes so good, really good.
I usually prefer to eat my persimmons whole, but it's fun to play around with flavors sometimes. This mixture is full of flavor; when you mix the persimmon and cacao, it gives you a bitter and sweet combination that when paired with banana nice-cream or a date paste it becomes so satisfying. Plus, it's easy to make and you can make large portions for the next few days! One more note on this recipe, you shouldn't ignore the chia seeds! They will thicken it up more and provide you with some omega-3 and complete protein.
Persimmon Cacao Oats
- 1/2 cup oats gluten-free if necessary
- 1 tbsp chia seeds
- 1 tbsp cacao powder
- 1/2 cup + 2 tbsp almond milk
- 1 large ripe persimmon peeled
- 1 tbsp maple syrup optional
- In a food processor mix all the dry ingredients (first three)
- Pulse once on the slowest speed just to mix things
- Add the milk and process for a few seconds.
- Dice the persimmon and add it to the mix and process for a minute or less
- Scoop in a jar and let it chill in the fridge for half an hour or more to thicken it
- Layer with banana nice-cream or your favorite overnight oats