2 big persimmons or 3 small (the soft Italian variety-see picture)

3 tablespoons chia seeds

150 g almonds

1 medjoul date

Water

Chopped dark chocolate for the topping

​

Blend the persimmons until smooth. Put them in a bowl with 3 tablespoons chia seeds. Stir well and put to rest for a couple of hours. In the meantime blend the almonds with 1 medjoul date and enough water to obtain a cream. When the chia pudding thickens, remove it from the fridge. Transfer the pudding in 4 small glasses, top it with the almond cream and the chopped chocolate 

​

​

​