Vegan maple roasted persimmons and figs make the ultimate gluten free holiday dessert that is equally nutritious and delicious.
Here’s what I know about dessert. We all love it, and we can never get enough of it. Amiright? When I’m entertaining, I see dessert as the most important meal because since it’s the last dish, it’s likely the dish your guests will remember, so I suggest ending a meal with my vegan maple roasted persimmons and figs dessert.
The best thing about this persimmon gluten free holiday dessert? It’s SO EASY, REALLY TASTY and actually NUTRITIOUS. Have I sold you yet?
how to make vegan maple roasted persimmons and Figs
Have you tried persimmons yet? They’re one of my fave winter fruits and they’re known for their sweet, honey-like flavor. Sounds divine doesn’t it? Another bonus is that persimmons are chalk full of nutrients. One persimmon contains a rich source of vitamin A as well as vitamin C, E, K, B6, potassium, copper and manganese. They’re low in calories and packed with fibre making it the perfect dessert candidate. Throw in some delicious plump figs and you’ve got a nutritious powerhouse!
To make this vegan persimmon dessert, I roast quartered persimmons and figs with a generous drizzle of maple syrup, water and vanilla bean seeds. After they’re done roasted, you end up with a beautifully caramelized treat. Top it with coconut yogurt and pistachios and it’s time to dig in!
Now, tell me, have you tried persimmons?
Have you tried roasting them?
Share your fave ways of eating persimmons!
Vegan Maple Roasted Persimmons & Figs
Vegan maple roasted persimmons make the ultimate gluten free holiday dessert that is equally nutritious and delicious.
- 4 fuyu persimmons (quartered)
- 4 figs (halved )
- 2 tbsp maple syrup
- 2 tbsp water
- Seeds from 1 vanilla bean
- Coconut yogurt (for serving)
- Pistachios (minced, for serving)
Preheat oven to 425 F. Place persimmons and figs into a small baking dish.
- Mix together the maple syrup, water and vanilla bean seeds. drizzle over the persimmons and figs.
- Cover with foil and roast for 45 minutes, or until very soft.
- Serve on top of coconut yogurt and topped with pistachios.
Updated on June 29th, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.