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