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Persimmon Pie Recipe
By Dr. Ben Kim on October 28, 2006
Crust:
Ingredients:
1 and 1/4 cups of almonds, soaked for 6 to 12 hours, then drained
1 cup of dates, soaked for 1 to 2 hours, then drained
Directions:
Use a food processor to bring together almonds and dates. Add a little water if needed to bring almonds and dates together into a well homogenized mixture. You should end up with a coarse, slightly moist, dough-like consistency.
Press almond and date "dough" evenly into a pie plate. A 9-inch plate works well with the quantities listed above. If you don't have a pie plate, use smaller bowls - you can make a few mini pies.
Allow the crust to harden slightly in the freezer for about an hour.
Filling:
Ingredients:
6-8 medium persimmons
3-5 medium dates
3 tablespoons of psyllium powder
1 teaspoon of cinnamon
1/4 teaspoon of freshly ground nutmeg (optional)
1 tablespoon of shredded coconut
Directions:
Use a food processor to bring together persimmons and dates until they form a pudding-like consistency.
Use a spoon to mix in psyllium, cinnamon, and nutmeg, if available.
Pour filling into prepared crust and sprinkle shredded coconut on top.
This delicious persimmon pie can be served right away or chilled for an hour or two before being served.
This recipe was adapted from a similar recipe found in Living in the Raw: Recipes for a Healthy Lifestyle.
Please rate this article:
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