Persimmon Pie With Tangerine Caramel (Vegan, Flour Free, Raw)

Today we’re making an amazing cake!

Bright, tasty and very healthy.

The main role here is played by fragrant pistachios. You can’t confuse their unusual taste with anything else, and they are also perfectly combined with persimmons.

I simply adore persimmons: sweet, healthy (containing vitamins C, A, K, antioxidants, potassium, magnesium and even vitamin B) – what could be better? If there is no persimmon in your city, I advise you to replace it with tangerines and make a full-fledged citrus pie.

Mandarin caramel is my invention, which, I assure you, will not leave anyone disappointed.

The very delicate, fragrant and easy to make caramel wonderfully complements the cake.

For decoration, use any nuts and seeds, but pine nuts seemed to me the most suitable option.

You can decorate the cake with fresh as well as roasted nuts. What a beauty! Ready? Set?

Let’s go cooking!

We will need: (1 large cake)

For the base

1/2 cup of pistachios

1/2 cup of coconut flakes

1/2 cup of oats (or coconut flakes if you’re a raw foodist)

6 large dates

1/2 ripe banana

1/2 tsp. of lime juice or lemon juice

For the cream

1 cup of cashews

2 persimmons

1 tbsp. coconut oil

125 ml. of coconut or any other milk

1 tbsp. of honey or agave syrup (if your persimmon is not very sweet)

A pinch of cardamon

For the caramel

5 dates

2 large mandarin (without skin, seeds and veins)

2 tbsp. of maple syrup

2 tsp. of lime juice or lemon juice

1 tbsp. of coconut oil

1/4 tsp. of dry ginger

Pine nuts for decoration (optional)

Soak the cashews for a minimum of 2-3 hours, then drain the water.

Grind the pistachios, coconut flakes, and the oats in a blender to the consistency of flour.

Add the dates.

Add the banana.

The dough will be sticky. Distribute it in the mold.

Peel the persimmons.

Pulse the cashews with persimmons, coconut oil, and milk. Add spices and honey.

You should get a homogeneous cream.

Spread it over the nut base. You can place the cake in the fridge for 20 minutes so that later it is more convenient to apply the caramel on top. Make the caramel. If your dates are hard, then soak them, and then drain the water.

Pulse all the ingredients for the caramel in the blender.

You should get a slightly liquid and homogeneous mixture.

Spread it over the pie and put it in the freezer until it freezes.

Roast, if you want, the pine nuts and scatter them on the top of the pie to decorate.

Done!

Beautiful and delicious!

Bon appetit!