Crust
2 cups pecans
1 cup Medjool dates
1 teaspoon ginger powder
1 teaspoon cinnamon powder
Pulse everything in the food processor until becomes crumbs like consistency and the crumbs stick together. Press into the bottom of a spring form pan. Set aside and make the filling.
Filling
1 1/2 cup raw cashews
1 ripe banana
3 large very ripe Hachiya persimmons
pinch of pumpkin spice
1 cup pure water
Blend all ingredients in the Vitamix or high speed blender until thick and smooth. Spread evenly into your spring form pan on the top of the crust. Put in the freezer to set for about 8 hours or overnight. It tastes great like this or you can add raw chocolate toping. I usually make raw chocolate so I added it on the top and it was amazing.
Raw Chocolate Toping
3 TBS organic coconut oil
½ cup of organic cacao powder
pinch of organic Chaga mushroom powder
1 TBS organic lucuma powder
2 TBS organic maple syrup (or coconut nectar or coconut sugar)
pinch of Himalayan pink salt
pinch of cayenne pepper
4-5 drops of Vanilla Medicine Flower (amazing smell and taste)
Place organic coconut oil in a glass pan and melt it on the stove. The temperature should be 95-98F and not too hot to your touch. Add 1 cup of organic cacao powder. Keep mixing with a wooden spoon until smooth. When all mixed in and the texture is like velvet turn off the stove. Add a pinch of Himalayan Pink Salt, 2 TBS of organic maple syrup, pinch of cayenne pepper, lucuma powder and the rest of ingredients. Mix all until smooth. Then pour your mixture on the top of your cake. Put it back to the fridge for about 8 h or overnight. The rest of the chocolate mix pour into the chocolate molds, then put them in the fridge to set. When solid pop them out and store the raw chocolates in the fridge for up the 6 weeks in a glass container. When ready to serve the cake take it out of the freezer 30 min before and let it get softer. Slice and add raw persimmons on the top. Also works great with fresh pomegranates. Enjoy : )
