Raw Persimmon Cake with Whipped Cream

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September 13, 2011

Fall is the time of year when my favorite brightly colored fruit comes into season. Persimmons are loaded with antioxidants, and they are a perfect ingredient for healthy seasonal treats.

The sweetness of this decadent dessert is balanced by the protein and fat from the cashews, almonds, and coconut.

Cake
3/4 cup well packed soft dates, chopped
1 cup loosely packed leftover pulp from making milk or ground almonds
1 cup dried coconut
1/2 cup cashews, ground
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt
Persimmon Layers:
2 cups persimmon flesh

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons coconut milk
3 tablespoons raw honey or agave nectar
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt
1/2 cup melted coconut oil
1 tablespoon lecithin powder

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