Choccie Persimmon Cake

My motto is: Any excuse to make dessert! Persimmon heaven around here lately, as I mentioned in the previous post, so I decided to incorporate them into a cake a few days ago.
Chocolate Persimmon Cake
I layered sliced persimmon and bananas here, but berries would be nice, as would orange... or papaya... !!! There's just enough maca in here to taste it, but not overwhelm the choccie. I garnished with more persimmon, macadamia nuts, and shredded coconut.
Cashew Crust

1 1/2 cups cashews
2 Tbs agave
Seeds of 1/4 vanilla bean
1 Tbs coconut oil
2 pinches salt
Grind the cashews in a food processor. Add the remaining ingredients and pulse to combine all ingredients. Press into the bottom of an 8" spring form pan.
Spread sliced fruit of your choice evenly over the crust.
Cacao Filling
2 large avocados
2/3 cup palm sugar
1/4 cup liquid vanilla*
1/4 cup cacao powder
3 Tbs agave powder
1 Tbs maca powder
1/8 tsp salt
1/4 cup melted cacao butter
Blend all but the cacao butter, until smooth and creamy. Now add the butter and blend to incorporate.
Pour HALF this mixture over the sliced fruit.
Evenly spread another layer of fruit over top.
Spread the other HALF of the choccie. Decorate however you want!
I made a Vanilla Cream for the top using: banana, cashews, lucuma, and agave. Naughty me - sorry, I didn't measure this part!
*3 vanilla beans, chopped and blended with 1 cup water
Inside shot!
Extra big blob of vanilla banana cream on mine!
Friend Gary taking a few shots with his professional cam and lights - I still have yet to get the pics back, but Im sure he was able to do the cake justice!
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  1. November 13, 2009 at 12:10

    Wow! That seriously looks absolutely amazing!

  2. November 13, 2009 at 12:47

    AMAZING! You are really incredibly talented, I just can't believe how visually stunning this cake is. And that combination of flavors must be out of this world. Will you be my personal pastry chef? PLEASE!?!

  3. November 13, 2009 at 15:11

    Wow! Professional photos - will this recipe be in a new book? It definitely should be! ^_^

  4. November 13, 2009 at 15:13

    yum yum! carmi and don came for a visit and we made some of your desserts - DELICIOUS!!!

  5. November 13, 2009 at 17:59

    who's the cute camera assistat?

  6. November 13, 2009 at 18:27

    Wow, that looks quite decadent! You are so creative : )

  7. November 13, 2009 at 19:18

    Heathy, I know you're super busy and can't answer all comments, but were these Fuyu or Hachiya persimmons (the firm kind or the soft kind)? Thanks!

  8. November 14, 2009 at 06:12

    yum! I tried chocolate and persimmon the other day and it indeed a nice combo. and an avocado filling--winner! off to print recipe.

  9. November 14, 2009 at 06:25

    Thanks guys!<br /><br />Voracious - would love to be your personal chef, esp if you require lots of desserts, esp choccie! :)<br /><br />Angel - nope, won't be in a book, just on this blog :)<br /><br />Kelli - that is so cool! I think I'll be seeing Carmi/Don soon in Florida!!! What did u guys make?<br /><br />Uncommon - haha, that's my friend Adam!<br /><br />Joanna - it was the firm persimmons, but you could easily use the soft ones (actually i prefer those for eating!).<br /><br />Bitt - what creation did you make with choc and persimmon?! Going to search your blog to see about a recipe!

  10. November 14, 2009 at 15:18

    What an amazing idea! Your timing is perfect becuase we are going persimmon picking today. Thanks for another great use for our favorite fruit!!!

  11. November 15, 2009 at 02:16

    Wow... that just looks decadent :)

  12. November 17, 2009 at 03:57

    This looks soooo good. I'm dipping my toes into the raw food life little by little. Thanks for the recipe!

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