Another perfect no bake dessert! Persimmon, pomegranate, chia seeds, hazelnuts, dates and coconut oil are packed with nutrients (minerals, vitamins, fatty acids, fiber, …) that are only beneficial to your body! When raw hazelnuts, coconut oil and dates are used it becomes a great option for those who are on raw diet as well!
We bought quite a few persimmons last week and I wondered how to use them in a dessert. I have come up with a few ideas but this one was a winner mainly because it is a No Bake recipe and requires only a few ingredients.
The chia seeds are optional but as they are good for you and have no taste, I have been trying to add them in as many recipes as possible! They also thicken the puree a bit but like I’ve said, they really are optional. The same goes for pomegranate seeds but I think they simply belong here!
So here it is!
Check out our video for how to make No Bake Persimmon & Pomegranate Dessert Cups:
No Bake Persimmon & Pomegranate Dessert Cups
Ingredients
- 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
Instructions
- 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!
ENO says
Thank you for this amazing recipe. I am so addicted to persimmons :)
Julia | Happy Foods Tube says
You are welcome! Hope you’ll give this recipe a try! :)
John Payne says
Hi Julia,
I’m gonna try the persimmon pomegranate cupcakes for Thanksgiving dessert, but I’m a novice so I have a few questions.
1) I assume the persimmons can be either Fuyu or Hachiya as long as they are sweet. I have easier access to the Fuyu so that’s probably what I will use.
2) Can I substitute olive oil for coconut oil?
3) Aside from possibly soaking the dates overnight, what exactly do you mean by “process the hazelnuts and dates?” I.e., how finely do they need to be chopped?
4) When the chia and pomegranate seeds are added to the persimmon puree, can the mixture be pureed again–or should that be avoided in order to maintain the distinctive presence of both seeds?
5) Instead of tin foil, can parchment paper be used instead? And then can I just leave the parchment paper in the muffin tin so in case the concoction is more fragile than ideal, each muffin can then be lifted out at the dinner table with the parchment paper?
6) After removing from the freezer into the fridge, can they be left in the fridge overnight until I am ready to travel with them to my Thanksgiving destination? How long can they safely be kept out of the fridge without unduly increasing their fragility?
So much Julia for publishing this recipe—and responding to my questions if you can. I think these concoctions will be a hit with those who like the ingredients. All others can admire them from a distance for their artistic qualities!
Julia | Happy Foods Tube says
Hi John. Sorry for the late reply. To answer your questions: 1. Either will work. 2. No, you can’t. Coconut oil act as a binder and sets the cups which olive oil does not do as it does not solidifies at low temperatures. 3. Please check the video for better understanding. 4. No, you don’t puree this anymore. The seeds will help thicken the sauce/filling. 5. Baking parchment will not work. It would not hold its shape inside your muffin tins. 6. Because they are no bake and because the coconut oil is the main thing that help the cups hold their shape, it is best to keep them in the fridge until serving time or avoid over-heated places (this will melt the coconut and they can lose their shape). Hope this helps!