Orange and Persimmon Tart

It’s been raining all day yesterday so I made a super delicious dessert to bring some joy for the day. I’ve always loved the yellow-orange color of the persimmon and it’s aromatic sweetness make this fruit so special. Now let’s say a word about the taste of this wonderful dessert. The base is delicious combination of walnut, shredded coconut, dates, prunes and cacao powder. And to my delight, the combination of sweet persimmon and orange made a light, creamy and fragrant filling. Phew!  Not only do I love these flavors together, but I really like these colors together. As you can imagine, this tart tastes like absolute heaven! So basically as good for you as it looks …

Don’t wait any longer, just give it a try. This dessert is sure to please your taste buds and delight your eyes. Raw, vegan, dairy-free, gluten-free, completely guilt-free and packed full of yummy fruit goodness!

Raw, Vegan Orange and Persimmon Tart

» this recipe makes three 5 inch tart
You’ll need: food processor, blender
Preparation time: 30 minutes
Total time: approximately 2 and a half hours

Ingredients for the crust:
1 cup walnut
1/2 cup shredded coconut
1/2 cup soaked dates
1/4 cup prunes

for the crust, place all the ingredients into the food processor and blend until a sticky mix forms. Press mixture into a baking pan or silicone molds – you can use any shape of pan or molds … be creative, have fun with this 😉

Ingredients for the filling:
3 fuyu persimmon
(make sure your persimmons are ripe)
1 juicy orange ( peeled )

for the filling, place all the ingredients in a blender and blend until smooth. Pour the cream over the crust and let sit in the freezer ( about 2 hours ) or until it’s set. Take the tart out of the freezer and top with plums, cherries, prunes and orange zest. Store in the fridge.

Enjoy!

Orange and Persimmon Tart

 

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Author: Deviliciously Raw

Recipe type: Cakes

Cuisine: Raw, Vegan

Serves: 3

Ingredients

• INGREDIENTS FOR THE CRUST:
• 1 cup walnut
• ½ cup shredded coconut
• ½ cup soaked dates
• ¼ cup prunes
• INGREDIENTS FOR THE FILLING:
• 3 fuyu persimmon
• (make sure your persimmons are ripe)
• 1 juicy orange, peeled

Instructions

1. For the crust, place all the ingredients into the food processor and blend until a sticky mix forms. Press mixture into a baking pan or silicone molds - you can use any shape of pan or molds
2. For the filling, place all the ingredients in a blender and blend until smooth. Pour the cream over the crust and let sit in the freezer ( about 2 hours ) or until it’s set. Take the tart out of the freezer and top with plums, cherries, prunes and orange zest. Store in the fridge.

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