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Ingredients30 m servings 411 cals
Original recipe yields 8 servings (8 slices)
- Lightly grease an 8-inch pie pan with olive oil.
- Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
- Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.
- Cook's Note:
- This can be made in a ramekin. Just press the crust into the ramekin and top with the persimmon mixture. If you'd prefer a warm pie, just bake it in a 350 degree F (175 degree C) oven for 15 minutes.
Per Serving: 411 calories; 31.2 g fat; 36 g carbohydrates; 4.6 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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