I am not the biggest fan of winter. I can not stand being cold, snow or the lack of sunlight. But positives always come with the negatives. When I got off work the other day, I was walking out to my car missing the sunlight that would have been there had it been summer and trying to talk myself into going for a run when I got home. I made it out the door, and I was wishing it were summer as I avoided the ice and wasn't quite warmed up yet...when I started to see some pretty impressive Christmas light displays. They were beautiful, the little twinkly lights those in my city had carefully decorated with. It made it all worth running in the dark, and I soon forgot about the fact that it was cold. There is ALWAYS something to be thankful for. So even if I have to run in the dark and cold, I can be thankful for the beautiful Christmas lights.
Or even if I am missing summer fruits...it is persimmon season! Which I am totally thankful for! I love persimmons! And so I was so excited when I found them for a good price at the Asian market where I buy my coconuts. I bought a huge bag, not knowing what I would make, but I knew no matter what it would be, I would love it.
I decided on tartlettes first, since I wanted to showcase just the persimmons. I love their flavor, it is almost marshmallowy and so sweet. I thought about simply slicing them and placing them in a tart shell, but I decided that it would be even more delicious to make a creamy persimmon filling topped off with fresh persimmons. I topped them off with a little tart raspberries to contrast the sweet persimmons and they were pretty darn delicious! I am thankful it is persimmon season!
Raw Persimmon Tartlettes
2 4 inch removable bottom tart pans
1 cup finely shredded dried coconut
2/3 cup sprouted, dehydrated buckwheat (or additional coconut)
1/3 cup ground flaxseed
1/4 tsp sea salt
1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
2 cups diced persimmons
2 Tbsp raw coconut nectar
1 tsp pure vanilla extract
1/4 cup raw coconut butter
1 large persimmon, thinly sliced
1 cup raspberries
1 Tbsp raw coconut nectar
To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into 2 4 inch removable bottom tart piled with coconut oil. Place in the freezer while you prepare the curd.
For the filling, combine all ingredients in a blender and blend until smooth. Pour into the prepared crusts and place in the fridge for about 4-6 hours or until set and chilled. Once chilled, top with the
Puree the raspberries and the coconut nectar together, in a food processor, then drizzle over the tart. Serve! Store any extra in the fridge.