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Persimmon Cacao Pie Vegan

  • Ready in: 40 mins including prep time
  • Serves: 8
  • Complexity: easy
  • kcal: Lots
  • Origin: Vegan
Persimmon Cacao Pie Vegan


  • 1 ½ cups Fuyu persimmon puree – from about 5 persimmons
  • ⅓ cup coconut milk full fat
  • ¼ cup maple syrup
  • 1 ½ teaspoon vanilla extract
  • 2 Tablespoons raw cocoa powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice or other for your own taste
  • 1 teaspoon ginger
  • 2-3 Tablespoons cacao nibs for topping & persimmon rose for topping


Crust Ingredients

1 ½ cups almond flour
2 Tablespoons coconut flour
¼ c. coconut oil
3 Tablespoons maple syrup
1 teaspoon vanilla extract
2 pinches sea salt
optional: line bottom of pie pan with a circle of parchment paper or grease pan with a little coconut oil.

How to do the crust

Mix pie crust ingredients together in a mixing bowl.
Using your hands press the pie crust dough into the pie pan, and work it until it is even all the way around. Par-bake pie crust at 325*F for 10 minutes.

How to do the filling (use another fruit like orange if you want)
Peel persimmons, if there are any seeds remove them. Blend persimmons into a puree using a high speed blender or food processor.
Add in remaining pie filling ingredients and blend.
Pour into par-baked pie crust.
Bake pie at 325*F for 25 to 30 minutes. Let cool and top with cacao nibs and persimmon rose. Let pie cook and set before serving.

Optional: top with coconut whipped topping

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Capital and other initiatives in this company are co-funded by the European Regional Development Fund and Enterprise Ireland under the Border, Midland and Western Regional Operational Programme 2014-2020. The aim of the initiatives was to purchase assets to allow the company to increase productivity resulting in improved competitiveness, and to recruit a key manager bringing skills that are critical to future growth.

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