Vegan dessert from 2 ingredients
Only 2 ingredients—literally just two! A few minutes of preparation, and you’ll have a super dessert ready to enjoy. Perfect if you’ve got a surplus of persimmons and no idea what to do with them. This recipe is an absolute bomb!
Cook Time
15 minutes
Equipment
Ingredients
- Persimmons 3 pcs
- Dark chocolate 240 g
- If desire: any nuts, seeds, treats to serve
Instructions
- Place the persimmon in the air fryer and bake at 400°F (200°C) for 12 minutes. Let it cool slightly, then peel off the skin and remove the core
- While still hot, transfer the peeled persimmons to a vitamix blender. Add the chocolate and blend for a few minutes until the chocolate is fully melted and the mixture is smooth.
- Pour the chocolate mass into any (preferably silicone) mold and send it to the refrigerator until completely cooled (minimum ~2 hours) or overnight. Until the chocolate cools down and the entire mass stabilizes
- Before cooling the mixture, you can optionally top it with nuts, seeds, coconut chips, or freeze-dried berries for added flavor and texture—it’ll be absolutely delicious!
Notes
- You can remove the persimmon cores before baking, but for a juicier result, it’s better to do it afterward.
- Alternatively, bake in the oven with convection at the same temperature for about 20 minutes.
- To make it easier to remove the dessert from the mold, place it in the freezer for about 30 minutes.
