Persimmon Mousse
INGREDIENTS
Persimmon Mousse
๐จโ๐ฉโ๐งโ๐ฆ serves 2
๐งโ๐ณ 5 mins
๐ง 1 hour
2 ripe Persimmon (or Kaki)
2 tbsp Cocoa Powder
1 cup Milk (I used Almond)
1 tbsp Tahini
Optional topping: coconut chips
INSTRUCTIONS
Cut persimmon in half. Scoop out the flesh and add to a glass container.
Add the rest of the ingredients (except for the coconut chips) and blend with a hand blender.
Pour into two bowls and refrigerate for at least 1 hour (i kept it overnight).
Optionally top with coconut chips and enjoy!
From my belly to yours