By Chef: Tiasha Slana
Posted: November 22, 2016
Difficulty/Easy
These persimmon coconut bars are pure delight! The combination of persimmons and young coconut is just divine. And coconut meat balances out the sweetness of persimmons so it’s just a perfect combo.
Yield: 7×10 inch pan
Ingredients
CHOCOLATE BASE:
- 1 cup dates
- ½ coconut flakes
- 1 tsp carob/cacao powder
COCONUT CREAM:
- 1.5 c young coconut meat
- 5 Medjool dates
- ½ tsp vanilla powder
- ¼ cup water
PERSIMMON CREAM:
- 1¾ cup (240 g) persimmons without pits and peels
CHOCOLATE SAUCE:
- ½ cup dates
- ¾ cup water
- ⅛ cup almonds
- 2 tbsp cacao powder
- ¼ tps vanilla powder
Instruction
CHOCOLATE BASE:
- In the food processor mix dates until they almost start to stick together. Then add coconut flakes and carob or cacao powder and mix again until well incorporated.
COCONUT CREAM:
- Combine all the ingredients for the coconut cream in the high-speed blender and blend until creamy.
PERSIMMON CREAM:
- Mix in the blender for about 30 seconds. It will become really thick, with a pudding-like consistency.
CHOCOLATE SAUCE:
- Blend in the high-speed blender until creamy.
