Ingredients

• 3 cups cashew milk (preferably homemade)
• 2 tablespoons virgin coconut oil
• 2 tablespoons fresh ginger juice
• 2 tablespoons pure maple syrup
• 1 large persimmon (peeled, seeds removed + roughly chopped)
• 1 teaspoon vanilla extract
• a pinch fine sea salt
• 1/2 cup chia seeds
• 1-2 large persimmons (peeled, seeds removed + finely diced)
• the juice of 1 lime
• edible flowers + leaves, to serve (optional)

Steps

1. Combine cashew milk, coconut oil, ginger juice, maple, persimmon, vanilla and salt in a blender and blend on high until smooth. Transfer to a bowl and stir in chia seeds. Give it a good stir every minute or so for the first 5 minutes to prevent seeds from clumping. Cover and chill for at least 30 minutes, or overnight.
2. Combine diced persimmon with lime juice and mix well.
3. To serve, divide chia pudding between 4-6 bowls, top with a little persimmon, scatter with edible flowers and leaves, if using and enjoy.