Serves: 10+
Ingredients:Cheeze:1 1/4 C. Macadamia Nuts (soaked for 3-7 hours)
2 Medium Ripe Bananas
1/2 C. Melted Raw Cocoa Butter
1 Vanilla Bean’s worth of Vanilla Granules
1+ C. Water
Persimmon Layer:5 Ripe Persimmons
2 t. Pumpkin Pie Spice
Crust:2 C. Raw Pecans
7 Large pitted Dates
1/2 t. Salt
2 T. Raw Cacao
Directions:1. Soak the dates for the crust at least three hours ahead of time. Set aside.
2.
Blend the nuts, bananas and cocoa butter adding just enough water to
properly blend. You want the end result smooth and free of chunks and
grainy bits. Fold in the vanilla granules and set aside.
3. Blend
persimmons and spices in a high speed blender until persimmons are the
texture and shininess of yogurt. Set in the fridge to cool. The mixture
may settle like gel but is easy to break up with a whisk or wooden spoon
later.
4. In your blender (preferably a smaller blender) or using
mortar and pestle, blend the soaked dates and cacao powder until you
form a nice paste.
5. In a food processor, pulse your pecans until a majority of the pieces are no smaller than half a pea. Fairly course.
5. Mix cacao paste into pecans.
6. Line a spring form pan with saran wrap or some kind of baking paper. Line both the sides and bottom.
7.
Press crust mixture evenly in the bottom and sides of the pan. I like
to use something flat like the bottom of a measuring cup to pack the
crust and even it out as well. I like to make the sides at least two
inches high.
8. Start with half of the cheeze mixture, spreading it
evenly as one layer, using the back of a spoon to even out the batter.
Next half the persimmon gelee. Again, the rest of the cheeze and lastly
the rest of the persimmon gelee.
9. To be safe, I would let it set
in the fridge for six to ten hours. You could also freeze it, remove
from spring form, plate, thaw and then serve.
Bon apetit!
