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Dip ripe Hachiya or Fuyu persimmons in homemade chocolate sauce and top with crushed pistachios for the easiest dessert to impress.

Chocolate Covered Persimmons with Crushed Pistachios

 Buttery cinnamon persimmons, bittersweet chocolate, and freshly crushed pistachios make this quick, tasty and impressive dessert. In just a few minutes with only 5 ingredients, you can whip up these chocolate covered persimmons with crushed pistachios to delight your friends. Gluten Free, Paleo, Refined Sugar Free, Dairy Free, Low Carb, Real Food.
Course Dessert
Cuisine dairy free, gluten free, grain free, low carb, paleo, vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • 3-4 Persimmons
  • 1/2 cup cocoa butter or coconut oil
  • 1/2 cup cocoa powder
  • 1 tbsp maple syrup or honey
  • 1/4 cup pistachios crushed


  • Lay sheets of wax or parchment paper on a baking sheet.
  • Slice persimmons like an apple
  • Put pistachios in a bag and crush with a rolling pin
  • Melt cocoa butter or coconut oil on the stove top on medium-low heat until melted.
  • Mix in cocoa powder and whisk together until evenly combined. Mix in maple syrup until¬†well combined
  • Stir mixture for 3-4 minutes or until chocolate is thickened.
  • Dip sliced persimmons halfway in the chocolate sauce and lay on wax or parchment paper
  • Sprinkle crushed pistachios on the chocolate portion of the chocolate covered persimmons
  • Serve and Enjoy!


You can use Fuyu or Hachiya. Make sure Hachiya persimmons are ripe before eating.