We present to you the latest addition to our raw dessert collection – Persimmon Parfait with a Hazelnut crunch! You are going to love this layered delight that is made with our favorite fall fruit, persimmon. Together with the crunchy hazelnuts and a luscious vanilla cream it makes the most amazing taste experience!
The idea of making this dessert was sparked after trying a recipe from Matthew Kenney’s book Everyday Raw Gourmet that had a similar layered presentation but with completely different ingredients.
For those of you who don’t know, Matthew Kenney is considered one of the top gourmet chefs in raw and plant-based cuisine and he runs a very prestigious cooking school that most aspiring raw food chefs dreams to attend.
This dessert is sure to impress with its vibrant color, the amazingly combined flavors and being elegantly served in individual glasses. Every time that we’ve served it to guests or at retreats have been a huge success!
It’s so easy to make that anyone can pull it of. Just remember to get the really ripe and mushy persimmons when you shop – they are the tastiest!We hope you’ll love this parfait as much as we do! Oh, and in case you’re celebrating Halloween this one will look gorgeous with its deep orange color!
Persimmon Parfait with Hazelnut Crunch
1 cup / 150 g hazelnuts, soaked for 2 hours and rinsed
1 ½ tablespoon maple syrup
2 cups / 300 g cashew nuts, soaked for 2 hours and rinsed
Grated rind of 1 lemon
2 tablespoons raw honey (or other liquid sweetener)
1 teaspoon ground vanilla bean
½ cup / 120 ml filtered water
2 tablespoons coconut oil, melted
Pinch of salt
5-6 ripe persimmons
Roughly grind hazelnuts in a food processor. Mix ground hazelnuts with maple syrup in a bowl and spread on a Teflex dehydrator sheet. Dehydrate for 1-2 hour at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.
Divide the hazelnut crunch in 4 serving glasses, press gently.
Place cashew nuts in a high speed blender together with water, lemon rind, honey, half of the vanilla, coconut oil and the pinch of salt. Blend until smooth and creamy.
Pour the mixture over the hazelnut layer and refrigerate until firm.
Cut the persimmons in half. Scoop out the pulp and place in a high speed blender with the remaining vanilla. Blend until creamy and pour on top of the cashew cream layer. Dust with ground vanilla bean. Serve chilled.