Happy Holidays! Christmas is the perfect occasion to introduce your friends and family to raw food, especially raw vegan desserts. No one will suspect that this Christmas Persimmon Pudding with Cinnamon Buckwheat Granola is gluten, sugar and dairy free. It is incredibly sweet & creamy, and it has a nice crunchy texture thanks to the granola crumble. You can enjoy it as a quick breakfast, a nourishing snack or a light dessert.
Christmas Persimmon Pudding with Cinnamon Buckwheat Granola
SERVES: 2 people
EQUIPMENT: blender, food processor, rubber spatula, large mixing bowl, dehydrator (or regular oven)
INGREDIENTS:
Cinnamon Buckwheat Granola
2 cups of buckwheat groats, soaked overnight and rinsed well
¾ cup of date paste
½ cup of dried coconut
½ cup of sunflower seeds
¼ cup of pumpkin seeds
¾ teaspoon of cinnamon ½ teaspoon of vanilla extract
2 large pinches of Himalayan Crystal salt or sea salt (optional)
Christmas Persimmon Pudding
3 small ripe persimmons 1 medium ripe mango
1 tablespoon of lemon juice (only if your mango is really sweet)
¼ teaspoon of vanilla powder ¼ teaspoon of ginger powder
¼ teaspoon of cinnamon
1/8 teaspoon of cardamom
1 large pinch of Himalayan crystal salt or sea salt (optional)
Garnish
½ teaspoon of orange or tangerine zest, finely chopped (optional)
DIRECTIONS:
Cinnamon Buckwheat Granola
- Combine buckwheat, date paste, dried coconut, sunflower seeds, pumpkin seeds, cinnamon, vanilla extract and salt in a large mixing bowl. Stir well.
- Spread the dough (about 2 cups per dehydrator tray = 3 mm or 1/8 inch thick) with an offset spatula on dehydrator trays lined with a non-stick Teflex sheet or on fire-resistant trays if you are working with a regular oven.
- Dehydrate the granola for 8 hours or more at 115°F. 4. When the upper side of the cruesli is dry enough, flip the granola onto a dehydrator tray without a Teflex and continue dehydrating for 10 hours or more, until completely dry and crunchy. The drying time can take up to 24 hours.
Christmas Persimmon Pudding
- Combine persimmons, mango, lemon juice, vanilla powder, ginger powder, cinnamon, cardamom and salt in a blender. Blend until smooth.
- Top with cinnamon buckwheat granola crumble & orange/tangerine zest.
JULIE’S TIPS & TRICKS:
- Make sure your persimmons are really ripe. They should be soft to the touch (like they are about to explode) and super sweet, almost jelly-like.
- This buckwheat crumble is a modified recipe from the Crunchy Cinnamon Granola you can find in my Raw Recipe eBook for Beginners.
- The persimmon pudding will stay fresh for at least 2 to 3 days in an airtight container in the refrigerator. The buckwheat crumble will stay fresh for 1 month or longer if you store it in a sealed glass jar in a cool, dark place.
- Do you like apple cinnamon cruesli? Add a handful of finely chopped dried apple slices to the buckwheat crumble dough for extra flavour & sweetness.
Now I would love to hear from you! What’s your favorite Christmas pudding? I would love to create a raw vegan version for you, so please share your ideas by leaving a comment down below.
