Persimmon gudding with cashew cream recipe

Ingredients

• 2⁄3 cup cashews
• 1 tsp lemon juice
• 1 tsp maple syrup or 1 date (medjool date is best)
• Drop of vanilla extract

• 4–6 ripe persimmons
• Pinch of ground chipotle powder or cayenne pepper
• 1 tbsp sesame seeds

1. Soak the cashews overnight in cold water. Drain just before using them.
2. Place the cashews, lemon juice, maple syrup or date, vanilla extract, and ½ cup water into a blender. Purée on the highest setting for 3–5 minutes.
3. To make the pudding, remove the stems from the persimmons and cut the fruit into large cubes. Sprinkle the chipotle powder or cayenne pepper and the sesame seeds over the persimmon. Enjoy immediately. Serve the cashew cream on the side.