Serves 4-6

INGREDIENTS

For the chia pudding:

1 can (400 ml) light coconut milk (or other non-dairy milk of your choice)
1 teaspoon cinnamon
½ teaspoon ginger powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
4 tablespoons chia seeds

Pepitas coconut crumble:

1 teaspoon coconut oil
½ cup pepitas (pumpkin seeds)
½ cup unsweetened coconut flakes
1 teaspoon maple syrupPinch of cinnamon
2 Nature’s Partner Fuyu persimmons, chopped

DIRECTIONS

Mix all the ingredients for the chia pudding together and let sit in the refrigerator for at least 4 hours (or overnight) in an air-tight container.

Once the chia pudding is set, melt the coconut oil in a sauté pan; gently stir in the pepitas, coconut flakes, maple syrup, and cinnamon. Lightly toast until golden brown, about 3 minutes. Watch carefully to avoid burning.

Assemble in a small jar or glass. Add one layer of persimmons, one layer of chia pudding, and another layer of persimmons.

Top with pepitas coconut crumble and serve.