For the past few weeks our family has been getting persimmons from our Abundant Harvest boxes. They took a week or so to ripen, and suddenly we had a huge bowl full of really ripe persimmons. I couldn’t find a recipe online with the ingredients that I had in the house. The solution…make my own!
I must admit, these turned out pretty good. My kids loved them so much that there where none left over the next day.
Raw Persimmon Cookies (makes 15-25 cookies)
- 4 TBSP Cashew Meal
- 1 CUPS Almond Flour
- 1/2 CUPS Flax Seed Meal
- 1 CUPS shredded coconut
- Sea Salt to taste
- 3-5 dates (soaked for 5 minutes and pureed)
- 4 CUPS Persimmon puree
- GENEROUS drizzle of raw honey
- 3 GRATED Apples
- 1/2 CUPS Rolled Oats
- Cinamon to taste
- Coconut Oil
Mix all the dry ingredients together. Pour in the persimmon and date puree and honey. Mix well, and add the grated apples. (batter should be very moist) Shape into cookies and place on dehydrator sheets. Dehydrate at 115 degrees until the insides are no longer wet. (about 12-14 hours)