Persimmons are one of the most beautiful and succulent fall, seasonal fruits available.
It would be a shame to miss out on this fresh dessert because you didn’t know how else you could enjoy them, besides raw, that is.

Ingredients:

1 Persimmon (lightly chopped)
2 cups of Cashew or Coconut milk
1 cup Raw Cashews (soaked for 20 minutes)
1/2 tsp. Cinnamon
1 half inch piece of Raw Ginger
1 2-inch piece of Turmeric Root
1/8 tsp. Cardamon
1/8 tsp. Cloves
1 tsp.Pure Vanilla Extract
1/4 tsp. Nutmeg
Pinch of black pepper
1/4 cup Chia seeds
2-3 Tbsp. Agave
Sea Salt to taste

Prep. Steps:

Soak cashews in water for 20 minutes. Place in the base of the blender with coconut/cashew milk, vanilla and spices. Add the raw ginger and raw turmeric in the blender and blend at a high speed until completely combined. Turn blend your speed down to minimum and add Chia seeds and lightly chopped persimmon, so it will be incorporated but still chunky.
The warm spices of chai and the anti-inflammatory properties of turmeric root are delicious. I wanted to create a pudding using the persimmons that are showing up in the markets right now.
If you would prefer to use honey instead of agave that is fine (I wanted to offer a vegan option).

Divide this mixture in individual ramekins or stem glasses and chill, for a really fresh and seasonal dessert.