Persimmon Bliss Parfaits

Kathy Taylor with Plant Life Journey Retreats

Easy, creamy, no-bake recipe that will delight your tastebuds and your guests. Enjoy the healthful benefits of persimmons and the indulgent layer of dairy-free cheesecake on a slightly sweet, nutty crust.

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Prep Time 20

Refrigeration Time 3

Course Dessert, Snack

Cuisine American

Servings 4

Equipment

Food Processor
Blender

Ingredients

'Crust' Layer

1/2 cup raw almonds
1/4 cup pitted medjool dates
pinch sea salt

Cheesecake Filling

1 1/2 cups raw cashews, soaked in boiling water for 15 minutes then drained
1/4 cup water
1/4 cup silken tofu
2 TBSP monk fruit sugar (or sweetener of choice-see notes)
1 TBSP lemon juice

Persimmon Topping

1 1/2 cups peeled and chopped ripe persimmons* see notes below
2 Tbsp pure maple syrup (or sweetener of choice)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/8 tsp clove

Instructions

Cheesecake Filling

Blend all "cheesecake" ingredients in a high-speed blender until completely smooth. Chill in the refrigerator while you make the rest.

Crust

Place all crust ingredients in a food processor. Pulse or process only until the mixture resembles coarse sand. Transfer to a bowl and set aside.

Persimmon Topping

Place all persimmon topping ingredients in the clean food processor and pulse to blend, leaving some chunks if desired

Assembly

Divide the crust into 4 glasses, reserving 1-2 Tablespoons for topping later.
Carefully spoon the cheesecake layer in next, dividing evenly. Refrigerate for 30 minutes or until chilled.
Lastly, spoon out the persimmon layer into each glass and top with a pinch of the crust mixture. Chill until ready to serve.

Notes

Persimmons- Look for delectable persimmons in your grocery store from October thru December. Fuyu and Percinnamon variety are great for snacking and can be eaten right out of your hand like an apple. The Hachiya type (shaped more like an acorn) can ONLY be eaten when it is very soft and jelly-like. We used Fuyu in this recipe, but you can try other varieties.

Sweetener- We used Monkfruit, but you may substitute with pure maple syrup, date paste (may affect color) or other sweetener of your choice.

Silken Tofu- Typically found in shelf-stable packaging (not refrigerated), brands such as mori-nu. If you prefer to make this soy-free, you can substitute with a dairy-free yogurt of your choice.

Keyword dessert, fruit, persimmon, sweet

Persimmon Bliss Parfaits