2-Ingredient Persimmon Chocolate Pudding

Here’s a little recipe that always surprises people — in the best way. If you’ve only ever eaten persimmons on their own, you might never guess that they can turn into the creamiest, most chocolatey pudding with just one extra ingredient. It sounds almost too simple, but that’s exactly why I love it. Two ingredients. A blender. A few seconds. And suddenly you have a wholesome dessert that tastes far more indulgent than it should.

What makes this recipe even more interesting is how naturally sweet and velvety the pudding becomes without adding sugar, dairy or thickeners. There’s a moment when the persimmon blends with the cacao and the texture changes — it turns glossy, rich and surprisingly thick, almost like a chocolate pot. You’d never guess it came from fruit.

It’s a beautiful way to use persimmons when they’re in season, and it works whether yours are still firm or starting to soften. firmer ones give you a fresher, lighter pudding, and more mature ones blend creamier — so you can play around and see which version you prefer. Either way, you’ll end up with a cosy winter pudding that takes seconds to make and feels naturally buonissimo.

Why You’ll Love This Healthy Chocolate Pudding

• Naturally sweet — no added sugar
• Dairy-free, vegan, gluten-free
• High in fibre
• Silky, creamy, chocolatey
• Ready in seconds
• Perfect way to use overripe persimmons
• Only two ingredients
• A lighter, wholesome pudding for winter
• Buonissimo

All About Persimmons (And Why They Work Here)

Persimmons — especially the non-astringent varieties sold in UK supermarkets — are naturally sweet even when firm. That’s what makes them perfect for this recipe. You don’t need them extremely soft like Hachiya persimmons; a “mature” persimmon (slightly deeper in colour, more fragrant, and beginning to soften) blends beautifully into a smooth pudding.

As the fruit ripens further, its pectin content helps give the pudding a naturally thick, spoonable texture. So whether your persimmons are crisp or soft, you’ll still end up with a gorgeous result.

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Cacao Powder (Unsweetened Is Best)

For the chocolate flavour, use unsweetened cacao powder. It has that deep, rich bitterness that balances the natural sweetness of the fruit. Drinking chocolate or sweetened cocoa mixes won’t give the same clean, bold flavour.
If you prefer something milder and more classic, unsweetened cocoa powder works too.

No Gelatine Needed — Nature Does The Thickening

• One of the best parts of this recipe is how thick and creamy it becomes without gelatine, chia seeds, eggs or dairy. Persimmons contain natural pectin, which creates a beautiful, silky texture once blended — and it thickens even more as the pudding chills. It’s a naturally wholesome, no-fuss way to make a healthier dessert.

Tips & Hacks

• Choose mature fruit: Slightly softened persimmons blend sweeter and smoother.
• Blend until glossy: Keep blending for that silky finish.
• Chill for thickness: The pectin sets naturally in the fridge.
• Top it: Add Greek yoghurt, nuts, seeds, or grated dark chocolate.

Swaps

Cacao Powder: Cocoa powder gives a softer chocolate taste.
Persimmons: Any non-astringent variety (like Fuyu or Sharon fruit) will work.

Storage

Fridge: Store in an airtight container for up to 2 – 3 days.
Freezer: Not recommended.

More Healthy Fakeaway Ideas

• Healthier Smash Burger Tacos
• Big Mac Salad (Low-Carb, High-Protein)
• Healthy Naked Gyros Bowl (High Protein, Low Carb, Air Fryer)
• Black Pepper Chicken Fakeaway (High Protein, One Pan, Easy)