Vegan, Sugar Free Chocolate Persimmon (Cup) Cake
- 1.5 cups very ripe persimmon flesh (I used Fuyu but I'm sure Hachiya would work as well)
- 1 ounce unsweetened chocolate
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon each: ground cinnamon, ground nutmeg, powdered ginger
- 1 tablespoon chia seeds
- Melt chocolate in a pot with the persimmon pulp, mashing as you go to achieve a smooth consistency. If you want a very smooth texture, blitzi with an immersion blender/food processor.
- After chocolate has melted, remove from heat and stir in cocoa powder, cinnamon, nutmeg, and ginger. Add chia seeds, stir, and let sit for 15 minutes. Preheat oven to 350 F.
- After 15 minutes, pour the mixture into two ramekins or custard cups. Bake in pre-heated oven until set-- about 45 minutes. Let cool and store in the refrigerator. I actually liked this after a day's rest in the refrigerator. It was more pudding like straight out of the oven.
very ripe persimmon, chocolate, cocoa, ground cinnamon, chia seeds
Taken from food52.com/recipes/20590-vegan-sugar-free-chocolate-persimmon-cup-cake (may not work)