Organic Persimmon Lassi with Pea Milk and Nutmeg Toasted Flax Seed

I’ve been on an autumn fruit kick lately and after getting some delicious organic persimmons in my SPUD.ca box last week, I decided to throw them into the mix.  This vegan recipe falls somewhere between dessert and breakfast smoothie — call it what you want, it’s delicious and the addition of ground flax seeds makes it nice and hearty.

Organic Persimmon Lassi with Pea Milk and Nutmeg Toasted Flax Seed (adapted from Dishing Up the Dirt)

  • 1 cup frozen cubed organic fuyu persimmon
  • 1/2 cup ice cubes
  • 1/2 cup vegan coconut yogurt
  • 1/4 cup vanilla pea milk
  • 1 tablespoons agave syrup
  • 1 tablespoon ground flax seed
  • 1 generous pinch ground nutmeg
  • 1 pinch gold flakes for garnish (optional)

In a small saucepan over low heat, combine the flax seed and nutmeg.  Toast until nicely browned and fragrant, then set aside until ready to use. Place the persimmon, ice, yogurt, milk and honey in a blender and pulse until smooth and creamy.  Garnish with flax seeds and gold flakes…enjoy immediately!

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