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Paleo Persimmon Pie
Prep
30 mins
Cook
0 mins
Servings
8
Difficulty
Easy
This no bake paleo persimmon pie is one of my favorite fall treats to make when persimmons are at their peak. The beauty of this recipe is that it comes together in just 30 minutes with no baking required, which means you can enjoy it immediately or prep it ahead for busy weeknights. I love using pecans as the base because they're packed with heart healthy monounsaturated fats and give the crust such a wonderful richness. The natural sweetness from dates and ripe persimmons means you need very little added sweetener, making this feel like an indulgent dessert that actually nourishes your body.
Ella x
Ingredients
- ½ teaspoon olive oil½ teaspoon olive oil
- 33 cups pecans
- 2020 pitted dates
- ¼ cup agave nectar¼ cup agave nectar
- 66 ripe persimmons
- 22 tablespoons chopped pecans
- 11 teaspoon ground cinnamon, for garnish
Detail level
Instructions
- 1
Lightly grease an 8-inch pie pan with olive oil.
- 2
Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
- 3
Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.
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