One of the peculiar things about me and my Scorpio tendencies is that I do things in an all-or-nothing approach. My husband was teasing me the other night about how my “quest for health” turned into a lifelong dedication to a raw foods diet, striving for 801010 at that, and an entire blog dedicated to this lifestyle …
it’s the Scorpio in me.
The same goes for any particular item in my life. In this case, it’s persimmons (in the past it’s been mango, figs, and this tahini sauce). I feel like I’ve been forced to wait an eternity just to get my plump hands on the juicy fruits and as soon as they hit the shelves at the market I fill my bags to the brim and march home with pride. Once I’m home I begin to realize how absurd this is because I cannot possibly eat all of these persimmons at once and they may take days to ripen. I love mono-meals .. but I love pretty food more. So I prefer to make different dishes to show off my latest obsessions (rather than gobbling them all up in one sitting).
So I bring to you, a persimmon pie. It’s very simple and I’d actually even recommend omitting the crust if you’re not up for the extra work. The persimmons and dates mixed together make an excellent pudding. Persimmon has a weird way of solidifying in the fridge once it’s blended, so no crust is needed if you’re looking for something super simple!
Wholesome Persimmon Pie
Ingredients
For the crust:
- 2 cups buckwheat, soaked and sprouted
- 7 medjool dates, soaked and peeled
- 1 T cinnamon
- 1 t each, ginger, nutmeg, cloves
- 1 t sea salt
For the filling:
- 3 very ripe persimmons
- 1.5-2 cups medjool dates, soaked and peeled
- 1 T cinnamon
Instructions
For the Crust:
- Process the dry buckwheat in a food processor, blender or mini chopper** until a powder forms. Dump into a dry bowl and set aside.
- Place the dates with a little bit of water in a food processor, blender or mini chopper** and process until a paste forms. Add to the flour.
- Combine everything and mix with your hands until a dough forms.
- Place the ball of dough between two sheets of plastic wrap, then, using a rolling pin, roll out the dough until a 1/4″ thick crust is formed.
- Gently flip this over a pie dish and press down into a pie dish until evenly distributed. (If pieces fall off (which I’m sure they will) just scoop them up and press them into the crust, as needed.)
For the filling:
- Place the ingredients in a food processor, blender or mini chopper** and process until a paste forms. Spread over the top of your crust.
- Garnish with fresh persimmons and serve!!
**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!
This sounds delicious. I've just tried persimmon for the first time this year and I don't what my life was without them!!
That's how I felt .. SO good!
Hi Marquis, so nice to discover your blog! I've been thinking of recipes to make with persimmons, thanks for the inspiration – this sounds delicious:)
I'm so happy to have you! Persimmons make for a great, creamy dessert. They firm up pretty nicely 🙂
So glad I found you! ♡ Q: I do not eat buckwheat, what can I use in place of this crust? 🙂 thank you!!
Well I'm so happy to HAVE you! I would try raw oats for a similar, low fat crust. I think that may even be tastier 🙂