6 ripe Fuyu persimmons, minus the stem and leaf
1 banana, peeled
1 to 1 1/2 cups water (depending on the juiciness of the persimmon)
1/4 cup medjool dates, pitted
1 fresh vanilla bean
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
place all ingredients in a high-speed blender and blend until a smooth and creamy, pudding like consistency is achieved. best if served immediately. store in a glass jar in the event you have some leftover.