Dec 15, 2017

Oat Kaki Persimmon Squares


Crust layer:
2 cup rolled oats,
1 cup almond meal,
1/2 cup raw agave syrup,
2 tbsp olive oil
A pinch of salt

Cream layer:
7-8 kaki persimmon soaked,
100 ml unsweetned soy milk,
3 tbsp boiled water,
1 tbsp vodka,
1 lemon juice,
2 tbsp raw cacao powder.


1. Preheat oven to 220 degrees.

2. While kaki persimmons are soaking, start to make the crust layer.

3. Place rolled oats, salt and almond meal in a food processor, mix on high until completely fine flour.

4. Add olive oil and agave syrup, mix until combined well.

5. Place a baking sheet in a pan. Place half of mixture to pan. Press with your hands and firm it. Set aside remaning mixture.

6. Drain soaked dates and place into the food processor, add all another cream layer ingredients and mix on high until completely smooth.

7. Spread evenly date paste onto the crust layer.

8. Press the rest of the crumble on top of the date layer.

9. Bake for 40-45 minutes.

10. Let them completely cool. You can put it into fridge in order to speed up the process.

11. Cut into squares and serve!


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