My Persimmon Pudding Seed Butter Cups are a frozen, vegan treat! Made without refined sugar, they are a Paleo, Nut Free and Vegan! They contain only 6 healthy ingredients: Persimmons, Coconut Yogurt, Sunflower Seeds, Pepitas, Sunflower Seed Oil and Maple Syrup.

hPersimmon Pudding Seed Butter Cups ttp://marlasmuffins.com/persimmon-pudding-seed-butter-cups/

If you follow this blog, you know I’m obsessed with Persimmons! And they are only in season at this time each year. Persimmons can be expensive, like $1 each. So imagine my delight when I found a bag of about 15 for $1 at the grocery store. Of course, they were extremely ripe, but that’s ok! I put them to good use!! Plus, Persimmons are especially sweet when super ripe!

Persimmon Pudding Seed Butter Cups ttp://marlasmuffins.com/persimmon-pudding-seed-butter-cups/

Originally, my intention was to make Tahini Cups. Tahini-my other obsession! But for some reason or other, I didn’t have any in my fridge. (Maybe because I devour it as soon as I buy it!) I decided to work with what I had on hand.

Persimmon Pudding Seed Butter Cups ttp://marlasmuffins.com/persimmon-pudding-seed-butter-cups/

Frequently, I make my own Sunbutter. It’s expensive and a complete sugar bomb! Today, I had an Aha! moment that lead me to add Pepitas (Raw Pumpkin Seeds) to the Sunflower seeds. Consequently, the result was yummy!

Persimmon Pudding Seed Butter Cups ttp://marlasmuffins.com/persimmon-pudding-seed-butter-cups/

Plain Coconut Yogurt can be difficult to find. If you can only find sweetened, I recommend getting one that is Vanilla flavored. Just make sure to adjust the Maple Syrup to your desired sweetness. FYI, you will have a lot of pudding left over. But hey, eat it for breakfast just like me!

Persimmon Pudding Seed Butter Cups ttp://marlasmuffins.com/persimmon-pudding-seed-butter-cups/
Yogurt Mix

I mixed the yogurt and seed butter in my favorite piece of kitchen equipment, the Cuisinart Food Processor. Honestly, in order to make smooth Nut/Seed Butters, you need a good Food Processor.

Persimmon Pudding Seed Butter Cups

Persimmon Pudding Seed Butter Cups ttp://marlasmuffins.com/persimmon-pudding-seed-butter-cups/

Persimmon Pudding Seed Butter Cups

Prep Time: 10 minutes

Total Time: 4 hours, 10 minutes

6 mini muffins

Persimmon Pudding Seed Butter Cups

Ingredients

  • 1 5oz container of Plain Coconut Yogurt*
  • 3 Very Ripe Persimmons
  • 1/4 C Raw Pepitas
  • 1/4 C Raw Sunflower Seeds
  • 2 Tbsp Maple Syrup (divided)**
  • 3 Tbsp Sunflower Seed Oil***

Instructions

  1. Prepare muffin cups with liners and non-stick spray
  2. In a Food Processor: Blend the Yogurt, Persimmons and 1 Tbsp Maple Syrup, set aside
  3. In a Food Processor: Blend the Seeds, 1 Tbsp Maple Syrup and Oil until smooth (may take 5 minutes)
  4. Spoon just enough of the seed butter to cover the bottom of the muffin liner
  5. Spoon Pudding on top of seed butter so that the cups are 3/4 full
  6. Spoon a 2nd layer of Seed Butter until cups are full
  7. Pop in the freezer for approx 4 hours or until frozen

*If not Vegan, Greek Yogurt would work as well **If you can't find non-sweetened yogurt, taste for sweetness before adding the maple Syrup ***You can substitute your favorite oil

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Enjoy!

“A Diamond is a chunk of coal that did well under pressure.” ~Henry Kissinger

Keep Well,

Marla