Raw Persimmon & White Chocolate Tart

Posted by on Oct 18, 2014 in Recipes | 0 comments

Have I told you how much I love persimmons? I love their maple syrup-like taste. I love how you can eat fuyu persimmons while they are still quite hard just like you would an apple, but I also love their over-the-top sweetness when soft. I adore how well they pair with ginger. Yes, I love, love, love them. 

When they are in season I buy them by the bucketload and at least as many as I eat raw, I cut up and freeze so that I can use them for smoothies or ice cream throughout the rest of the year. 

Persimmon and White Chocolate Tart

Persimmon and White Chocolate Tart

And when I bought my first batch this year, I decided they would make a perfect tart. I decided to pair the persimmon with white chocolate for an incredibly rich and delightful fall treat! 

Persimmon & White Chocolate Tart

Yes, persimmons and white chocolate.

And the best thing about this? It is all raw, whole food goodness.  

Raw Persimmon & White Chocolate Tart
Serves 8
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Total Time
1 hr
Total Time
1 hr
  1. 1/4 cup oats
  2. 1/4 cup walnuts
  3. 10 dates
  4. 1 tbsp maca
  5. 1/2 tsp ginger powder
  6. 1/2 tsp cinnamon
  7. tiny pinch of salt
  1. 1/4 cup raw cacao butter, melted
  2. 1/4 cup cashews, soaked 4-6 hours and well drained (soaking optional if using a high-speed blender)
  3. 2 small persimmons, roughly chopped (with top and seeds removed, if any)
  4. 1/2 cup coconut palm sugar
  5. 1 tsp ground ginger
  6. 2 whole cloves or 1/8 tsp of ground cloves
  7. 1/2 tsp cinnamon
  8. 1/2 tsp vanilla extract
  9. tiny pinch of salt
To top
  1. 2 small persimmons, top removed & sliced
  2. raspberries
  3. nutmeg
  1. In a food processor combine oats, walnuts, maca, ginver, cinnamon and salt and process until the mixture holds together well when pressed. Be careful not to over process - you do want some texture!
  2. If needed, add a little water a tsp at a time to help the mixture holds together.
  3. Press into the sides and bottom of two 4-inch or one 8-inch tart pan (I actually used 4-inch springform pans, because I don't have any tart pans!)
  1. Add all ingredients to a blender and blend until smooth and creamy.
  2. Pour filling into prepared crusts.
  3. Place in the refrigerator for 45 mins to an hour to set.
  1. Just before serving, layer persimmon slices around the tart.
  2. Place a raspberry, or two, in the center.
  3. Sprinkle with a little nutmeg.
  4. Enjoy!
Vegan Sweet and Simple http://vegansweetandsimple.com/
Persimmons with white chocolate? Oh my… this stuff is amazing.



The thing I learned about persimmons when making this is that they don’t hold up so well sliced in the fridge.  They will be fine for up to a day, but they are absolutely at their best when freshly sliced. 

Sweet dreams are made of persimmon and white chocolate!

Sweet dreams are made of persimmon and white chocolate!

I topped them with a little sprinkle of nutmeg! They are very rich, a little bit goes a long way.  

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