Chocolate Covered Persimmons

2-Step Chocolate Covered Persimmons

This super simple recipe is the perfect way to change up the traditional chocolate strawberry recipe by using a seasonal fruit! With the cacao powder and date syrup you will get your chocolate fix without any refined sugars. 


  • 1/ 4 cup cocoa powder
  • 1/ 4 cup date syrup
  • 1/ 4 cup coconut oil
  • 1 tbsp almond butter
  • 1/ 4 tsp salt 
  • Unsweetened shredded coconut to garnish
  • Dried persimmons 



  1. In a small pot whisk together the date syrup, coconut oil, almond butter, and cacao powder over low to medium heat. Whisk for a couple minutes until all the coconut oil is melted and remove from heat.
  2. Dip persimmons into chocolate mixture, coating most of the persimmon. Place onto a plate lined with parchment paper or on a wire rack. Repeat for the rest and sprinkle with coconut. Chill in the fridge to set.
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