Almond Persimmon Fudge –vegan, gluten-free
A bright, vegan, gluten-free, naturally sweetened persimmon almond fudge- totally festive
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 softenTo 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.