Persimmon & Pomegranate Cups Recipe:
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.
