Vegan Persimmon & Cranberry "Cheesecake"

Ever bite into a persimmon and feel like ants are running in your mouth? And nothing you do makes it go away? I absolutely hate that feeling but I love persimmons.

The Hachiya variety of the persimmon will give you such a reaction because it's high in tannic acid. The fruit must be fully ripened to avoid it. I have a little secret weapon to avoid this unpleasant experience: the freezer. If you want to quickly ripen a Hachiya persimmon, then put it into the freezer overnight, defrost it and then enjoy!

Persimmons have a variety of medicinal properties according to Traditional Chinese Medicine. They have a cooling nature which is good for treating lung heat and lung phlegm. It also soothes the membranes of the digestive system, relieving gastrointestinal inflammation. Finally persimmons are good for treating canker sores and bronchitis.

I happen to love Persimmons and having just found out that my daughter has lung heat that needs to be expelled, we will be eating lots of them at our house this season. One way we enjoyed persimmons on Thanksgiving was with my Vegan Persimmon & Cranberry "Cheesecake". Since the oven is often preoccupied on Thanksgiving, this is a great dessert that doesn't require an oven.

 Vegan Persimmon & Cranberry "Cheesecake"
For Crust
2 1/2 cups dry coconut flakes
1/4 tsp vanilla
1/8 tsp Himalayan salt
1/4 cup of finely chopped soaked dates (soak at least for 2 hours)

Filling
3 cups soaked cashews (soaked overnight or 8 hours)
1 1/2 cup coconut butter
1/2 cup coconut milk
1 ripened Hachiya persimmon
3/4 cup raw cranberries
6 soaked dates
1/8 cup soaked irish moss
1 teaspoon vanilla
1 tsp pumpkin spice
1/8 tsp Himalayan Salt

Garnish
3 fuyu persimmons for garnish
additional cranberries for garnish
mint for garnish
flaked coconut for garnish

Process:

1. For crust, mix all ingredients in food processor using an "s-blade"

2. Once a ball is formed, remove and push dough into a 9 inch Springform pie pan

3. In a blender, mix all ingredients until smooth

4. Add coconut butter and mix until smooth

5. Pour mixture into pan

6. Cut fuyu persimmons into circle slices and decorate the top of the cake

7. Using a sieve or a small-holed colander, sift coconut flakes on the persimmons to look like powdered sugar


8. Add cranberries into spaces not filled by persimmons and add mint

9. Refridgerate overnight


10. Carefully remove springform pan ring and slice fuyu circles into halves to decorate sides

11. Remove from refridgerator 15-20 minutes before you want to enjoy it.

12. Slice and Enjoy!