Raw Persimmon Tart Submitted by Claire Walters - Raw Blend

Method

Chocolate Crust

1. Put all the ingredients into the Vitamix container in the order listed and secure the lid.
2. Select speed 1, turn the machine on and quickly increase to the highest speed.
3. Use the tamper to effectively press the ingredients into the blades whilst processing.
4. Blend until a dough consistency is reached.
5. Line a tart pan with plastic wrap or coconut oil.
6. Press the dough into the tart part evenly.
7. Dehydrate for 2 hours on HIGH (65 degrees Celsius) and then remove the crust from the pan and dehydrate the crust for another 6-8 hours.

Chocolate Cream

1. Put all the ingredients into the Vitamix container in the order listed and secure the lid.
2. Select speed 1, turn the machine on and quickly increase to the highest speed.
3. Use the tamper to effectively press the ingredients into the blades whilst processing.
4. Blend until desired consistency is reached.

Coconut Nectar Soaked Persimmons

1. Slice the persimmons into your desired shape.
2. Pour the coconut nectar over the slices along with the cinnamon and salt and let them soak for 5 hours.
3. You may dehydrate them as well if you so desire. The ones in this recipe have been dehydrated on HIGH for about 1-2 hours.

Assembly

1. Once your crust has set, spoon the chocolate cream into the crust evenly. Cover with plastic wrap and refrigerate for about 8 hours or overnight.
2. Arrange your soaked persimmon slices on top of the cream and garnish with some ground almonds / pistachios or coconut. I have chosen some fresh Australian grown blueberries and some desiccated coconut.