Persimmon Parfaits with Lemon Custard and Rawmio Crunch Crumble

Are you one of those people who strategically plans your Thanksgiving meal to ensure you'll have plenty of room left for the best part - DESSERT? Or maybe you're the type who avoids the dessert table all together because you don't enjoy spending the remainder of the day in a sugar and gluten coma. Whether you're a "Yes please!" or "No thank you..." kind of holiday dessert person, this is the perfect recipe for you! It's indulgent yet healthy too. 

Imagine this....  

Layers of succulent, sweet persimmon, pillows of lemony custard cream, and a perfect pecan-based cookie crumble with hints of hazelnut, cacao, and vanilla. Yes, it's decadent and delicious enough to satisfy the die-hard dessert lovers, yet it's also rich with nutrients like Vitamin A and C, antioxidants, fiber, and healthy fats, and it leaves all the processed stuff out. No refined sugar here. All sweetness comes from whole food sources only - namely maple syrup, coconut sap sugar, and fruit. 

The best part? These parfaits are healthy enough to eat for breakfast the next day...and we highly recommend you do! 

Persimmon Parfaits with Lemon Custard and Rawmio Crunch Crumble

 

The Recipe

Persimmon Parfaits with Lemon Custard and Rawmio Crunch Crumble

Makes 4 medium parfaits (will make about 6 mini parfaits)

Ingredients

Lemon Custard Cream

1 cup unsweetened coconut yogurt

1 cup raw cashews, soaked at least 4 hours

3 tsp fresh lemon juice 

4 Tbs pure maple syrup 

2 tsp lemon zest 

1/2 tsp vanilla extract

Persimmon Layer

3 large fuyu persimmons - make sure they are ripe *see note below

Squeeze of fresh lemon


Rawmio Crunch Crumble

1 cup raw pecans

2 Tbs Rawmio Hazelnut Crunch Spread

2 large medjool dates 

2 Tbs ground golden flax

1/4 cup oats (sub in coconut flakes for grain-free option)

1/8 tsp Himalayan pink salt

1/4 tsp vanilla extract

Instructions

Lemon Custard Cream

1. Place ingredients in a blender and blend until very smooth and custard-like. 

Persimmon Layer:

1. Wash and dice persimmons, place in a bowl, and squeeze a bit of lemon juice over the top.

Rawmio Crunch Crumble

1. Place ingredients in a blender or food processor, starting with the pecans, and process until broken down and crumbly. The mixture should be doughy and should stick together when squeezed. If your dates are very dry you may need to add a few tsp of water. 

NOTE about persimmons:

There are two main styles of persimmons typically available in stores this time of year - fuyu and hachiya. Hachiya persimmons are larger, heavier, and more heart shaped, while fuyus are generally shorter and more squat in shape. Hachiya persimmons must be very soft like a water balloon otherwise their highly astringent interior will make you immediately realize the error of your ways. Fuyus, however, can be eaten while still slightly crisp - like a pear. This recipe calls for fuyu persimmons that are slightly firm, but give to the touch

Persimmon Parfaits with Lemon Custard and Rawmio Crunch Crumble

Persimmon Parfaits with Lemon Custard and Rawmio Crunch Crumble