As of 7:48am today, I am officially a quarter of a century old wise. This occasion called for something special, something new, something topped with big gold sparklers to ring in the new natal year for me! Something along the lines of a decadent raw vegan white chocolate cake with a salted pistachio crust and layering of two kinds of juicy, ripe persimmons. A cake so perfectly lovely, it’s easy to feel the waves of bliss pouring from your heart. I hope this bliss reaches you today!
Persimmons, along with pomegranates, have become my new obsessions replacing my out of season love for berries. These two winter fruits were total mysteries to me growing up. I remember the first time I bit into an unripe persimmon I about gagged. It left this bitter filmy coating on my tongue for an hour and a distaste for this foreign fruit. It wasn’t until last winter when my boyfriend introduced me to the proper way of eating a persimmon. Let me clarify, the proper way for eating a Hachiya persimmon.
There are two common types of persimmons available to us, one is large with a pointed tip at the bottom and a bitter astringent flavor when unripe – this is the Hachiya persimmon. The other, the Fuyu persimmon, is the smaller version with a gently sweet flavor that can be eaten in it’s firmer, unripe stages. Both are best eaten on the ripe side, however, you can’t pick up a Hachiya persimmon, slice it open and expect a sweet bite. These persimmons are best eaten to the point of overripe, when the skins are falling off the mushy flesh inside. The point where it looks rotten is when it’s the absolute best…who would have thought? These are the ones I like to make a jam or a pudding out of, and what comprise the top layer of my cake, followed by little slices of Fuyu persimmons.
Here’s a quick nutritional look at why I love persimmons…
Nutritional Profile: Persimmons
- Contains high amounts of Vitamin A, up to 55% of your daily value packed in 1 small persimmon
- Good source of Vitamin C, Vitamin E, and Vitamin K, and a wide range of B Vitamins
- High levels of beta carotene, potassium, copper, magnesium, iron, calcium and selenium
- Contains omega-3 and omega-6 fatty acids in both fuyu and hachiya persimmons
- Study conducted in Japan showed that the peel of the persimmon contains phytochemicals known as proanthocyanidins which may protect cells against oxidative damage associated with aging
Now as I alway recommend, this cake is best enjoyed with friends and family. And it’s best made with some good music + dancing in kitchen! Here’s a little playlist to keep your feet moving each step of the way…
Wishing all my fellow Sagittarius friends out there many wonderful birthday celebrations!
WHITE CHOCOLATE PERSIMMON & PISTACHIO CAKE
2 cups pistachios
4 tbsp coconut oil
2 tbsp raw honey
2 dates, pitted
½ tsp Himalayan pink salt
Combine all ingredients in a food processor, pulse until well combined. Press dough evenly into the bottom of 9-inch springform pan. Place in the freezer to set while making the filling.
White Chocolate Filling
1 cup coconut meat
½ cup coconut butter
½ cup coconut water
½ cup raw honey
½ tsp ground vanilla bean
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp Himalayan pink salt
1 cup melted cacao butter
In a small bowl, add the cacao butter and melt on low eat in a double boiler or in your dehydrator. Combine all ingredients, except the cacao butter, in a high-speed blender and blend until creamy. Add the melted cacao butter last and blend until well combined. Pour filling over the crust in the springform pan. Smooth evenly with a spatula, cover with plastic wrap then place in your freezer to set for 2-3 hours before adding jam.
2 overly ripe Hachiya persimmons
squeeze of lemon juice
¼ tsp ground vanilla bean
Remove the skin from the overly ripe, almost mushy persimmons and place the ripe flesh into a bowl. Using a fork, mash the persimmon together into a thick paste. Add the lemon juice and vanilla bean and mix until well combined. Pour the jam over top and place in the freezer to set overnight.
2 small Fuyu persimmons, quartered and sliced thinly
¼ cup raw honey
juice of ½ lemon
Slice the persimmon in thin ¼ inch slivers. Place in a bowl and marinate in raw honey and lemon. Marinate for 30 minutes before layering evenly on top of your finished cake as a garnish. Sprinkle with cacao nibs, if desired.