Raw Persimmon Cake with Whipped Cream

September 13, 2011

Fall is the time of year when my favorite brightly colored fruit comes into season. Persimmons are loaded with antioxidants, and they are a perfect ingredient for healthy seasonal treats.

The sweetness of this decadent dessert is balanced by the protein and fat from the cashews, almonds, and coconut.

Cake
3/4 cup well packed soft dates, chopped
1 cup loosely packed leftover pulp from making milk or ground almonds
1 cup dried coconut
1/2 cup cashews, ground
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt
Persimmon Layers:
2 cups persimmon flesh

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons coconut milk
3 tablespoons raw honey or agave nectar
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt
1/2 cup melted coconut oil
1 tablespoon lecithin powder

For the rest of recipe click here.

 




 

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