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Persimmon Cake

Posted in Chips, Crackers, and Snacks on 2013-11-18
Persimmon Cake
Difficulty 5 minutes Serves 1, 9inch pie
Persimmon lovers rejoice! It is that time of year, the time when persimmons make their seasonal debut and light up the produce department with their beautiful orange glow. If you're a fan of these sweet, succulent fruits you will love this simple raw pie by Marquis Matson of Real Raw Kitchen. The persimmon really shines in this recipe! Try it with our raw, organic Ceylon cinnamon - what a treat!


Autumn Crust:

1/2 cup dried figs, soaked in water
1/4 cup almonds, soaked in water
1 t cinnamon
1/4 t nutmeg, allspice, ginger, cloves, etc (optional)

Persimmon Filling:

1 persimmon (very ripe)
2-4 T maple syrup (not raw) - OPTIONAL


Autumn Crust:

1) Place the soaked figs in a food processor, blender or mini chopper** until a a chunky dough forms.
2) Place in a large bowl. Process the almonds a bit until a crumbly mixture forms and add to the bowl. 3) Add the remaining ingredients and mix well until a dough is formed. I used my hands to mix.

4) Press down into a pie dish until evenly distributed.

Persimmon Filling:

1) Place the ingredients in a food processor, blender or mini chopper** and process until a paste forms. 2) Spread over the top of your crust.

I lined the crust with shredded coconut to fancify it, but that is totally optional and not necessary to the dish.