5 very ripe Hachiya persimmons, pulp
1 1/2 bananas
5 Tablespoons white chia seeds (ground)
1 teaspoon vanilla extract ( or 3 drops Medicine Flower extract)
3 Tablespoons grade B maple syrup (or your favorite sweetener)
1/2 cup water (as needed to blend)
1/8 tsp sea salt
1/4 teaspoon cinnamon
dash all spice
1/2 Tablespoon psyllium husks powder (add last to thicken, if needed - optional)
Hachiya persimmons must be very ripe. It looks like an over ripe tomato when ready)
Cut open and scoop out pulp, removing thin membrane.
In blender, mix ingredients. Add water as needed. Should be a thick applesauce consistency.
Refrigerate until chilled. Serve as pudding, or add to pie crust.
This makes a great "pumpkin" pie filling. Add more pysllium husks or chia to thicken as needed. Spoon into a pecan/date pie crust and garnish with your favorite pumpkin pie toppings.
I accidentally used ground black chia seeds instead of white, so my pudding came out muddier in color. If you want a brighter, lovely shade, I suggest using ground white chia seeds. A spice/nut grinder works great for this.
1/2 cup pecans (soaked overnight and dehydrated until dry)
8 medjool dates
1 drop Medicine Flower Vanilla Extract (or 1/4 tsp liquid vanilla)
1/8 teaspoon sea salt
In food processor, blend nuts, dates, salt until it starts to clump together.
Press mixture into 7-8" fluted tart pan with removable bottom, saving some mixture for topping.
Pour filling into crust and sprinkle remaining pie crust mixture on top. Garnish with pecan halves and cinnamon.
Note - Add more ground chia if mixture is not thick enough.
Refrigerate or freeze until chilled to serve.
Check out the 2013 - Thanksgiving Recipe Challenge