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Chocolate Persimmon Tart


This delicious Chocolate Persimmon Tart recipe takes a little planning, but is worth it! Please read through the recipe before you decide to take it on. This is a two day recipe.

Adapted from green kitchen

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Rate this recipe 4.3/5 (4 Votes)


  • 1 cup oat flour
  • 1 cup almond flour
  • 1/2 cup date sugar
  • 3 1/2 tablespoons cocoa powder
  • 1/2 cup almond butter
  • 1/4 cup date paste
  • 2 tablespoons water
  • 1 tablespoon vanilla extract
  • 2 cup cashews, soaked
  • 1/2 cup water
  • 1/2 cup coconut oil
  • 1/2 cup agave syrup
  • 1/4 tablespoon cocoa powder
  • Persimmons Soaked in Vanilla Agave
  • Ripe persimmons
  • Agave syrup mixed with a few drops of vanilla extract


Adapted from


Step 1

Chocolate Crust:

Sift together all the dry ingredients. Add the almond butter and mix thoroughly.

In a separate bowl combine the date paste, water and vanilla extract. Add the combined liquid ingredients to the oat mixture and mix well.

Press the dough into the tart pan evenly. Bake at 350 degrees for 15 min. Let cool.

Cream Filling:

In a high speed blender, mix all the ingredients until smooth and creamy. Let set in the refrigerator for a couple of hours.


Slice persimmons thin. Pour vanilla agave over the slices and let soak for 2-3 hours. Over night if possible.


Spoon the chocolate cream into the crust evenly. Cover with plastic wrap and refrigerate for about 8 hours or overnight. Arrange the agave soaked persimmon slices on top of the cream and garnish with ground pistachios.

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