It’s that time of year. The time of year when you can’t walk down the street without seeing a persimmon tree or squishing one of the overly ripe fruits under your shoe. My dogs particularly love this time of year and tend to go persimmon crazy whenever we walk under a tree. You’d think we never fed, the gluttons.


My dogs aren’t the only ones who get pumped about fresh, juicy, flavorful persimmons straight off the tree, though. The fruit has such a deliciously unique flavor that can’t be replicated, and the fact that you can really only get them in the winter months, when there is copious amounts of merriment, makes them that much more spectacular.

I have had multiple friends send me pictures of boxes that runneth over with loads of persimmons, and the question always follows, “what the heck do I do with all of these?” Well, my friends, here is your answer. Persminis! The name may sound funny, but there really couldn’t be a more perfect combination of wonderful things – the unique pure flavor of fresh persimmon over a nutty, sweet, crumbly crust, and all in an individual sized mini jar of goodness. I made mine in mini mason jars. Anything is adorable in a tiny mason jar. They were so stinking cute and, of course, delicious.

So go for a walk or head to you nearest farmers market, pick yourself some persimmons, and in less than 30 minutes, you can have your own adorable persminis to snack on. They make a great breakfast, a delicious midday snack, or when topped with a bit of vanilla ice cream, a perfectly sweet dessert. Enjoy! <3


persminis (GF, DF)

  • Servings: 6
  • Difficulty: easy
  • Print


for crumble layer:

  • 1 cup of raw nuts (I used pecans, but cashews and/or almonds would work well)
  • 3 TB of coconut oil
  • 1 TB maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

for persimmon layer:

  • 2 diced persimmons
  • 1 pastured egg
  • 1/2 cup coconut milk (full fat from the can)
  • 1/2 tsp cinnamon
  • 1/4 cup coconut sugar
  • 1/4 tsp sea salt

*more info on ingredients can be found HERE!


  • preheat oven to 350 degrees
  • throw all crumble ingredients into a food processor and pulse until you have an even consistency that is a bit crumbly but also moist
  • evenly distribute the crumble into individual ramekins or muffin tray  and use your fingers to press down flat
  • now, add all persimmon layer ingredients into the food processor, blend until you have a smooth pie filling consistency
  • pour on top of crumble layer and smooth it out
  • bake for 15 – 20 minutes until top is firm when you jiggle it
  • let cool and Enjoy! I topped with a scoop of whole milk organic yogurt. Yum!

Happy holidays, guys! I love this time of year and all of the delicious smells, tastes, and flavors that come with it. Cheers! <3

By | 2015-04-01T08:18:16-08:00 December 18th, 2014|A Little Sweet Tooth, Recipes|0 Comments

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