••••PERSIMMON AND POMEGRANATE CUPS••••

(Source: happyfoodstube.com & photos also)

••••DELICIOUS!!!

Persimmon & Pomegranate Cups Recipe:

INGREDIENTS:

2 Persimmons

200g Dried Dates

100g Hazelnuts

30-40ml Coconut Oil

2 Tablespoons Chia Seeds (optional)

½ of a Large Pomegranate

Makes: 6 portions

Time: Preparation 20 minutes + Freezer 15 minutes + 1 hour in the Fridge

METHOD:

Process the hazelnuts and dates (soak the dates first – best overnight. I don’t always soak them, it depends on how soft they are) and set aside.

Wash, peel, dice and puree 2 persimmons (taste them first – make sure you have sweet ones. Some of them can have bitter taste).

Add chia seeds (optional) and 2 tablespoons pomegranate seeds into the persimmon puree. Mix well with a spoon.

In a bowl mix the dates, hazelnuts and coconut oil until well blended.

Line each hole in a muffin tray with tin foil. Spoon in the dates mix (divide equally into six portions) into the muffin holes. Using a small spoon (and your fingers if necessary), create a cup like shapes by pressing the mixture down and to the sides.

Once ready, freeze it for 15 minutes.  Afterwards, take it out and fill it with persimmon puree. Top with a few pomegranate seeds and place in a fridge for about an hour.