Persimmon Pumpkin Torte. It is a marvelous dish and will be perfect for your holiday season. All the ingredients are raw, organic, gluten free, and vegan. Salud!

Why is this such a perfect desert for the holiday season? Persimmons and Pumpkins come into season simultaneously. The pumpkin is the traditional symbol of harvest. Diospyros, the botanical name for persimmon, is the Greek word meaning ‘food for the Gods’. Persimmons are a favorite food used for Japanese New Year as well. What combination could be better for a celebratory season?

Pepon, the Greek word for large melon is the origin of the name ‘pumpkin’. Shells were dried and used for storage, bowls, and even templates for hair cuts. Hence, the word ‘pumpkinhead’. The meat was dried and cut into strips and woven into mats. Whole pumpkins were scooped out and filled with spices, honey, and eggs. They were buried in the hot coals and baked. Pumpkin custard was born. The seeds were used for medicinal purposes and eaten for food. Raw, healthy, and delicious is right here for your enjoyment. Cheers!

Persimmon Pumpkin Torte

Ingredients for Crust:
2 cups Raw Pecans (pre soaked and dehydrated)
20 medium size Dates
½ cup Water
1/8 Tsp. Sea Salt
¼ Tsp. Cinnamon Powder
½ Tsp. Vanilla Extract
2 Tbsp. Coconut Oil, melted
2 Tbsp. Ground Psyllium Husks

Directions:
Place 20 dates into a high speed blender. Add ½ a cup of water, 1/8 tsp of salt, ¼ tsp of cinnamon powder, ½ tsp. vanilla extract and 2 tbsp. of coconut oil. Blend together until creamy. Set aside. Place 2 cups of pecans into a food processor and chop into small pieces. Add 2 tbsp. powdered psyllium husks. Take the wet ingredients from the high speed blender and add them to the pecans in the food processor. Process all the ingredients until the batter sticks together when pinched. Take a 5” tart pan with a removable bottom and lightly coat the inside with liquid coconut oil. Press the batter firmly into the tart pan until a shell is formed, making sure that the bottom and edges are covered equally and not too thick. Dehydrate at 145 degrees Fahrenheit for 1 hour. Reduce the heat to 115 degrees Fahrenheit and continue dehydrating for 6 hours. Gently remove the shells from the tart pan. Put back into the dehydrator for 1 hour more or until dry. Remove from dehydrator and set aside.

Ingredients for Filling:
2 cups Ripe Persimmon Flesh
2 cups Young Thai Coconut Meat
1/8 Tsp. Sea Salt
3 Tbsp. Organic Maple Syrup
2 Tsp. Pumpkin Pie Spice
2 Tbsp. Lecithin powder
1 Tsp. Vanilla Extract

Directions:
Place persimmon, coconut, sea salt, vanilla, maple syrup, and pumpkin pie spice into a high speed blender. Blend until smooth and creamy. Add the 2 tbsp. lecithin and blend until just mixed in. Place in the refrigerator overnight to set.

Ingredients for Persimmon Cashew Cream:

1 cup Raw Cashews soaked in filtered water for 2 to 4 hours prior to use.
¼ cup Raw Agave Nectar
1 Tsp. fresh Lemon Juice
1 Tbsp. Vanilla Extract
1/8 Tsp. Sea Salt
½ cup melted Coconut Oil
1 ripe Persimmon Flesh
2 Tbsp. Lecithin Powder
¼ cup Almond Milk

Directions:
After the cashews have finished soaking, drain off water and rinse well. Combine all the ingredients except the coconut oil and lecithin. Place them into a high speed blender and blend until creamy. Gently add the coconut oil slowly and continue to blend. Once well blended, add the lecithin and blend just until mixed in. Pour into a container and place into the refrigerator overnight to set. Yields 1 cup of cream which can be used in future recipes as well.

Assembly and Decoration:
Take the shells from the container. Place the filling into a pastry bag with an extra-large pastry flower tip. Fill it halfway. Fill another pastry bag with an extra-large pastry flower tip with the cashew persimmon cream. Set aside. Take ½ cup of filling and place inside the torte shells and smooth over. Take the pastry bag with the filling and place large flowers all around the inside edge of each torte. In the center of each torte, place a large flower of the cashew persimmon cream to finish the torte. Place a pecan in the center flower for the final touch.