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Paleo Persimmon Gingerbread Pudding

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The other day at the farmer’s market I have gifted a ginormous bag of soft Fuyu persimmons from one of my farmer friends. She suggested that I puree them and freeze the puree. I did that, but I also really wanted to make something with some of the purees now. I love the combination of persimmons and ginger so I thought, why not try a bread or cake type thingy. This is moister like a bread pudding, hence the name. It has a great gingerbread taste with just a hint of the persimmon flavor so it’s perfect for people that aren’t a big fan of persimmons, like myself. This is the only way that I want my persimmons now, although I already have plans for using more of the puree after the holidays so stay tuned 🙂


  • 12 dates, pitted
  • 1/2 cup full fat coconut milk
  • 1/2 extra virgin coconut oil, plus more for greasing dish
  • 1/4 cup organic molasses
  • 6 pastured eggs
  • 3 1/4 cups Fuyu persimmon puree (about 6 large persimmons, blended)
  • 2 tsp vanilla extract
  • 1/2 cup organic coconut flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • pinch of sea salt (about 1/8 tsp)


Preheat oven to 325 degrees F. In a large food processor or blender process the dates, coconut milk, oil, molasses, and eggs until smooth. Now add the remaining ingredients and process until combined. Pour the mixture into a greased 9×13 glass dish. Bake for 1 hour 10 minutes. Leave the pudding in the oven and turn it off. Let it sit in the warm oven for another 20 minutes. Remove from the oven and let cool for 30 minutes. Slice and enjoy! Top with whipped coconut cream to make it even more scrumptious

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