Persimmon Pie

I attended an amazing raw and living un-cooking class last Saturday. It was conducted by the lovely Raw and Vegan, Kate Quinn. Kate is a raw food teacher and coach. Kate will conduct raw food classes in the comfort of your own home.

We made the most delicious nori rolls, raw lasagna, blueberry cheesecake and persimmon pie. Although every dish was a taste sensation I was eager to first try out the persimmon pie. Who knew that a raw, fresh, nutritious and quick-to-prepare dessert could taste SOOO GOOOD??

I made up a simple cashew and macadamia cream to go with it.













PERSIMMON PIE
Base-
1 cup pecan nuts
1 cup dessicated coconut
2 medjool dates, de-seeded

Filling-
8 fuyu persimmons
1 cup medjool dates, de-seeded (I used half)
water
vanilla extract

Method:
Base-
Process all ingredients and spread into the base of a pie or flan dish and set aside in the fridge to set.

Filling-
Blend dates, vanilla and enough water till it is thick syrup. If you have any over ripe persimmons you can blend them in also. Peel and slice the persimmons and toss them through the syrup, then place onto the pie base. Pour any remaining syrup over the pie.

Cream-
Handful of soaked cashews
half a handful macadamias
spoonful almond butter
1 or 2 medjool dates
1 cup of water (or enough to make it creamy)
sprinkle cinnamon
dash vanilla essence
pinch sea salt

Blend till creamy.

For other raw persimmon recipes with "cream" click here and here and for an Almond Cashew "Cream" recipe click here.

"Nutritionally, persimmons rate better than many fruits. They are a great source of dietary fibre, contain high levels of vitamins A and C, potassium and beta carotene as well as some calcium, magnesium, phosphorus and iron. They are also fat free, making them a guilt-free pleasure you can enjoy as often as you like!" (Persimmons Australia)