Raw Persimmon Cake with Whipped Cream
By: Shoshanna Levy
Published: 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
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