Raw Persimmon Pie!

Ah... It's that time of the year again: the leaves are turning their color, and so the selections at the market are turning with them. 

Like all seasons, to me this usually translates to a particular food that comes with a season. What can I say? I'm a die-hard foodie ;) 

So around this time of year, it's all is all about persimmons. I love the sweetness, the texture, the bites-ness of Fuyus and the jelly-like-ness of Hachiyas. And as a raw foodie, I LOVE using the sweetness and texture for making raw pies. Thanks to both of these elements, persimmon raw pie is pretty much the easiest raw pie you'll ever make!

Heck- it's the easiest pie you'll ever make PERIOD! 

And... you're guaranteed to be the hit-of-the-party with this one. I literally have friends who would remember this recipe out of 10 others served in an amazing Thanksgiving meal.

So what are you waiting for? Section of about 15 MINUTES (yup- you heard me right), and get down to business. It's raw=goodness time y'all! 

PP-final_1.JPG

Raw-Vegan Persimmon Pie   

INGREDIENTS FOR THE CRUST

  • 1 cup date paste (or equivalent in pitted medjool dates/ coconut date rolls)    
  • 2 cups walnuts, soaked for 12 hours and throughly rinsed and drained 
  • 2 tbsp coconut oil
  • 2 tsp maca powder (optional)
  • 1 tsp vanilla powder (or 1 tbsp extract 

INGREDIENTS FOR THE FILLING

  • 3 VERY ripe Hachiya or Fuyu persimmons
  • 2 cups soaked cashews (overnight or minimum 6 hours), rinsed and drained  
  • 2 tsp maca powder (optional)
  • 1 tsp vanilla powder (or 1 tbsp extract) 
  • 1 firm Fuyu persimmon, for garnish 

DIRECTIONS

To make the crust, place all crust ingredients in the food processor with the S blade, and blend until smooth. 

Oil the bottom of a pie pan with a little coconut oil and flatten onto the pan.

    To prepare the filing, place the persimmons in your blender first, and blend well

    Add cashews, maca and vanilla and blend throughly 

    Pour the filling on top of the crust and place in the refrigerator.

    If you prepare the cake 3-4 hours before serving, place it in the freezer for 1 hour and then transfer to the fridge until serving.   

    And if you feel inspired... Before serving, cut up one firm (yet ripe) Fuyu persimmon and use it to garnish your pie.

    Note: the pie in the pictures was made in a square pan, but would usually be made in a pie- dish. Either way- it would taste delish! 

    Another easy, healthy, raw recipe to enjoy... AND BE NOURISHED :)