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Anyone recognize this recipe from last year on my Instagram? Well, I stumbled upon it on my computer, and I decided that I should share it with you all because I know you would enjoy it.You can choose whatever you would like to fill up these wraps, because the dressing/dipping sauce is the star of this recipe. If you’ve been following my blog for a while, you’ll probably realize that this is a dressing I am absolutely obsessed with since I’ve shared variations of it many times before. But really, I still want to keep sharing it because it’s THAT GOOD.
This dressing is high carb, low fat, and raw, plus it can be made in minutes! It freezes well, too 🙂
Out of persimmons? NO PROBLEM! Grab a mango, it will work perfectly in its place.
You can check out variations in my:
- Sweet Persimmon Kale Chips (hclf, raw)
- Zucchini Noodles with Persimmon Ginger Dressing (hclf, raw)
- Raw Fall Zucchini Pasta + Ginger Persimmon Dressing (gf, fat-free)
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