Ingredients Serves 4
- 1 cup dates
- 1 cup walnuts
- 1 tbsp raw cacao or carob powder
- 1 tbsp shredded coconut
- 3 ripe persimmons
Cut the dates into halves, rinse and soak in water for at least one hour to make them soft.
In a blender process one cup of walnuts into powder-like consistency, add soaked dates, 1 tablespoon of carob (or cacao powder), 1 tablespoon of desiccated coconut and process again.
Transfer the mixture into a bowl and mix with your hands.
Place the mixture into 4-inch tart pans with removable bottoms pressing firmly against the bottoms and sides. Place tarts in the freezer for 10 minutes. Meanwhile...
Cut 3 ripe and super soft persimmons into halves, remove pits, place in a blender and process until you get a smooth and silky consistency.
Pour the persimmon puree on the crust, garnish with fruits and berries, sprinkle with some shredded coconut.