Ingredients and Weight: - 4 cups cashews, soaked for 4 hours - 1 cup walnuts - 10 ripe persimmons, peeled - 1 cup coconut oil, melted - 1/4 cup almond butter - 1 tablespoon honey - 1/2 teaspoon vanilla extract - 1/4 teaspoon ground cinnamon
Preparation Time: - 30 minutes
Cooking Time: - None
Difficulty Level: - 3/5
Preparation Method Steps: 1. Line an 8-inch springform pan with parchment paper. 2. In a food processor, combine cashews and walnuts and process until crumbly. 3. Add coconut oil, almond butter, honey, vanilla extract, and cinnamon to the food processor and process until dough forms. 4. Press the dough into the prepared pan and freeze for 1 hour. 5. In a blender, combine persimmons and honey and blend until smooth. 6. Pour the persimmon mixture over the frozen crust and refrigerate for at least 4 hours or overnight.
Nutritional Information: - Calories: 350 - Fat: 20g - Protein: 5g - Carbohydrates: 40g - Fiber: 5g
Dish Characteristics: - Creamy and smooth persimmon filling - Nutty and crunchy crust - Gluten-free, dairy-free, and paleo-friendly
User Comments: - "I love the combination of the sweet persimmons and the crunchy crust." - "This is the perfect dessert for a special occasion." - "It's so easy to make and yet so delicious." - "I'm so glad I found this recipe!"
Special Precautions and Tips: - Make sure the persimmons are ripe before using them. - If you don't have a springform pan, you can use a regular pie pan. - The pie can be stored in the refrigerator for up to 3 days.