Persimmon Tart

This persimmon tart is a light and lovely winter dessert, fully raw vegan, elegant, beautiful, and totally delicious! Thrill your guests with this dairy-free, no-bake, gluten-free, easy raw food dessert recipe.

Start by selecting some beautiful persimmons from your local market.

Next, you’ll build a super simple raw vegan tart crust using delicious, everyday ingredients like nuts and dates.

Use a mandolin slicer and a good chef knife to slice up your persimmons and apples in order to make the filling.

Get the fruit slices nice and coated with sweet gooey filling sauce. Yum! Next we’ll move on to the tart assembly.

Layer persimmon and apple slices in a beautiful circular design for your tart.

Crush raw almonds and mix with some low-glycemic coconut sugar for a tasty crust topping.

Once your persimmon tart has been assembled, it’s time to put it into your trusty dehydrator and let it work its magic! Dehydrating food and keeping it under 118 degrees Fahrenheit means the food stays raw.

Check on your persimmon tart from time to time, and after around 8 hours you will have this ooey, gooey, chewy treat!

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Love always,

Persimmon Tart

Ingredients:

Crust:
1 1/4 cup spouted raw almonds (soak in a bowl of cold water overnight to sprout them, or purchase pre-spouted ones)
1 Tbsp cinnamon
1/2 tsp pink salt
1/4 cup raw coconut crystal sugar
1/4 cup water
1 packed cup of pitted dates, any kind

Filling:

2 persimmons, peeled and sliced into wedges as pictured
1 large apple, sliced using a mandolin slicer (use a protective glove when doing this!)
1/4 cup raw coconut crystal sugar
1 Tbsp cinnamon
1 Tbsp lemon juice

Crumble:

1 1/2 tsp cinnamon
1/8 cup crushed almonds
1/4 cup raw coconut crystal sugar
2 Tbsp water

Directions:

Create tart crust as shown above. Cover with tin foil and place in freezer to set while you make the rest of your tart. Slice persimmons and apples. Set aside. Mix filling ingredients and toss with sliced fruit. Crush almonds and mix with coconut sugar. Layer fruit filling as shown. Top with almonds and sugar. Dehydrate overnight or until chewy but not fully dried out. Enjoy!