Almond Persimmon Fudge–Vegan, gluten-free

Indian festivals that come in the fall season are extra special, because the season calls for bright, warm, rich desserts that exude a cozy togetherness. Traditionally, heavy use of added sugars, dairy products, oils is common for festival treats in India. which is not the healthiest way to celebrate.

Diwali, the festival of lights celebrated to honor the victory of good over evil is a pan Indian event where families/friends get together and rejoice with food (especially sweets), presents, and firecrackers. This Diwali, I decided to stick with no refined sugars, and minimally processed desserts as possible, while trying to keep them equally indulging and extra special.
Persimmons are our favorite fall fruit with their lovely orange hue, crunchy texture, and an addictive taste (only if they are ripe enough). Persimmons are rich in various micronutrients, antioxidants and gut friendly fiber. This delectable almond persimmon fudge is so simple to make, with handful of ingredients and naturally sweetened with fruit and dates.

Almond Persimmon Fudge –vegan, gluten-free

A bright, vegan, gluten-free, naturally sweetened persimmon almond fudge- totally festive

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine Indian

Servings 4 people

Equipment

• Blender

Ingredients

  

• 2 persimmons- semi ripe, peeled
• 8-10 dates pitted
• 2/3 cup oat milk – can use soy milk as well
• 1/2 tsp turmeric powder
• 1/2 tsp cinnamon powder
• 1/2 tsp cardamom powder
• 1 1/2 tsp corn starch
• 3/4 cup blanched almond flour

Optional to mix in

• 1/2 cup chopped nuts
• saffron strands

Instructions

 

• Make sure the persimmons are at least semi-ripe, then peel the outer skin. Cut them into quarters.

  In the bowl, add dates with 2 tablespoons water and microwave for 1 minute, until the dates soften

  To a blender jar, at the chopped persimmons, softened dates, plant-based milk, turmeric, cinnamon, cardamom powders and cornstarch.

  Blend into a smooth paste.
• To a heavy bottom pan on low–medium heat, add this mixture from the blender. Keep stirring gently but frequently. Then add almond flour while mixing with a spatula.

  At this stage ,, you can add more nuts if you love nutty texture in each bite.

  In about 8-10 minutes, you will see the the mixture has thickened and starts to leave the sides of the pan. At this stage, you can add saffron strands and then turn the stove off. Take a square baking dish, line it with parchment paper and pour the fudgy mixture into it. Spread evenly so that, there is at least 2 inches thickness all over. Cool it in the fridge for 2 hours or in the freezer for about 45 minutes. The fudge will thicken as you cool.

  Cut into desired shapes.

  Garnish with more nuts, rose petals, saffron threats.