RAW PERSIMMON AND PECAN NUT CAKE

For the crust:

1 cup pecan nuts

2 tablespoons cacao powder

3 medjool dates

1 tablespoon melted coconut oil

A Pinch of salt

For the persimmon filling:

2 persimmons

1 tablespoon maple syrup

1 tablespoon melted coconut oil

A pinch of salt

For the chocolate topping:

¼ cup cacao powder

¼ cup melted coconut oil

3 tablespoons maple syrup

For decorating:

Persimmon slices

A handful pecan nuts, chopped

 

Line a container (can be any shape, mine was square 20x20 cm) with baking paper. Blend all the ingredients for the crust until a dough is formed. Press the dough in the bottom of the pan and put it in the freezer.

Blend together the ingredients for the filling and pour the mixture over the crust and put everything back in the freezer. When the filling is a bit hard, mix the ingredients for the chocolate topping until you obtain a smooth chocolate cream, pour it over the persimmon cream, spreading it fast before it hardens. Put everything back in the freezer to set for almeno 3 hours. Approximately 45 minutes before serving, remove from the freezer and the container and decorate with the pecan nuts and the persimmon slices.

You can preserve it refrigerated for a couple of days.

© 2013 by Lucia Vimercati. Powered by Wix.com                                   Photo Credits: Lucia Vimercati, Yoga Sauvage, Alberto Caspani