This article was originally published on Blue Ribbon Hemp. To view the original article and recipe, click here.

Fresh Persimmon & Berries baked in a Creamy Egg Based Custard with Hemp Hearts, Shredded Coconut & Chia Seeds sweetened with Monk Fruit, and topped with Honey Açai Whipped Cream


Total Time: 1 hour

Prep Time: 5 minutes

Cook Time: 40 minutes, 15-20 minutes to set

Makes: 8 portions

Allergens: egg, tree nuts

Desserts don’t have to be sinful, overly processed and for cheat days only. This one is healthy, packed with superfoods, and has a ton of vitamins and minerals, all without skimping on the importance of flavor!

This creamy custard clafoutis is the perfect way to utilize the deep orange colored fruit that tastes of honey and a tinge of vanilla, and for thousands of years were cultivated in China, the persimmon. They’re a great source of B vitamins, fiber and manganese, and can be eaten either raw, cooked or dried. Unlike apples and bananas, persimmons are not widely available so stash them whenever you come across this versatile fruit.

Make sure to make this tasty sugar-free dessert whenever your persimmons are ripe because the tannins in its skin can be a little bitter when they’re not ready. The combination of hemp, coconut, cream and eggs bring forth decadence, with the natural sweetness of berries and persimmon, paired with warm spices and monk fruit, and finally topped with an açai berry infused whipped cream, create a balanced dessert that can be enjoyed by any.

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  • 1 tablespoon of hemp oil
  • 1 large persimmon, diced
  • 4 oz of blueberries
  • 4 oz of raspberries


  • 4 organic free-range eggs, beaten
  • ½ cup of lakanto monk fruit sweetener
  • 1 cup of heavy cream
  • 2 tablespoons of coconut oil, melted
  • 1 teaspoon of vanilla extract
  • ½ lemon, de-seeded, juiced and zested


  • 2 tablespoons of hemp hearts
  • 2 tablespoons of unsweetened shredded coconut
  • 1 tablespoon of chia seeds
  • ½ cup of almond flour
  • ⅛ teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • ⅛ teaspoon of ground nutmeg


  • 1 cup of room temperature heavy cream
  • 1-½ tablespoons of açai powder or purée
  • 1 tablespoon of raw honey


1.) Preheat an oven to 325F. Brush the bottom of a 9-inch round non-stick baking pan with the hemp oil. Arrange the diced persimmon, blueberries and raspberries in the bottom of the dish.

2.) Gather your ingredients and start working on your batter. Start by mixing all the wet ingredients in a large mixing bowl (eggs, lakanto, coconut milk, melted coconut oil, vanilla, lemon juice and zest).

3.) Add the dry ingredients (hemp hearts, coconut shreds, chia seeds, almond flour, salt, cinnamon, nutmeg) into the wet ingredient and use a whisk to bring everything together. Position the clafoutis on the top shelf of your oven and underneath it place a baking dish filled with about an inch of warm water underneath the clafoutis for even baking. Bake the custard for 35-40 minutes or until the center is set and the dessert has risen.

4.) While waiting, make your açai whipped cream by vigorously whipping a cup of room temperature heavy cream in a large (and deep for less splattering) mixing bowl. Use an electric beater if you have one. Stop whisking when medium to hard peak forms, add the açai powder or purée, and honey, then stir to incorporate.

5.) Remove the clafoutis from the oven and let it rest away from heat for 15 minutes before serving. Once the custard has set, garnish the clafoutis with some extra hemp hearts, unsweetened shredded coconut, and a huge dollop of açai whipped cream. Enjoy!


  • When baking, always mix dry and wet ingredients separately for even baking results.
  • Use a non-stick baking pan. If you don’t have one, line it with parchment paper or non-stick foil.
  • Generously grease the bottom of your pan. Make sure to brush up the sides as well so that your dessert comes out clean and cleaning the dish won’t be so hard after.
  • Start by using room temperature whipping cream. Air gets incorporated into it faster than when it’s cold. Use an electric beater if you have one. If not, a stainless steel whisk is perfect, just apply a little elbow grease and you are good!


  • I do not have any powdered or pureéd açai, can I use something else? You can skip this ingredient entirely and just go for a honey infused whipped cream. If you desire, add half a teaspoon of vanilla or almond extract for a floral touch.
  • It’s not persimmon season at the moment, can I substitute this fruit for another? Bananas and mangoes work well in this recipe if you can’t get your hands on persimmons. Go for a tropical flavor profile by adding pineapples too!
  • I am lactose intolerant, what can I replace the cream with? Coconut cream works best, but you can also use almond milk based or any dairy-free yogurt.

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