Chocolate Slice is a layered sweet treat with a melted chocolate top, a crunchy bottom, and a flavorful smooth center. Sometimes the center is caramel, sometimes it’s pumpkin, but I bet you’ve never had persimmon!
I like to think of persimmons as the rebellious offspring of a pumpkin and a plum. If you grew up in the south with wild persimmon trees in your yard as I did, you would know exactly what I’m referring to. Otherwise, I’m sure you’ve seen the large orange Japanese version in the grocery stores.
Persimmons have a texture much like a pumpkin with more sweetness. A delicious fall fruit many have never tried. My mom always makes persimmon pudding around Thanksgiving, causing a line of neighbors to appear at the back door for taste testing. Seriously, you have to call dibs on a slice before it’s all gone!
Since persimmon pudding is similar to the consistency of pumpkin pie, I thought it would be great for the middle layer of my chocolate slice. To add a crunchy element, the base has a mixture of shredded coconut and chopped pecans.
I hope you enjoy this persimmon dessert twist as much as I do!
Tips for Coconut Persimmon Chocolate Slice
- Rye flour can be substituted for all purpose flour.
- Persimmon Pulp can be substituted evenly with pumpkin puree.
- Use ripe persimmons for pulp. Scrape inside pulp from skin, remove seeds and puree!
- Let your persimmon layer cool before adding melted dark chocolate.
- Place tray in the fridge to quickly set the dark chocolate.
Storing Persimmon or Pumpkin Pie Bars
The dark chocolate layer will sweat if stored in the fridge. This doesn’t really effect the bars at all, just not as beautiful when served. You can definitely store your bars in an air tight container for up tp a week of freshness.
To prevent the chocolate from sweating store the barn in an air tight container at room temperature for 2-3 days.
Chocolate Persimmon Bars
Ingredients
Chocolate Coconut Crust
- ¾ cup (96 grams) all purpose flour
- ½ cup (64 grams) light rye flour
- ½ cup (64 g) cocoa powder unsweetened
- ¼ cup (50 grams) granulated sugar
- ½ cup plus 2 tablespoons (105 g) coconut oil melted
- 2 ½ cups (105 g) shredded coconut sweet or unsweet based on preference
- 1 tablespoon pure vanilla extract
Persimmon Layer
- 2 cups (300 g) Ripe Persimmon Pulp
- 2 large eggs room temperature
- 1 ½ cups (342 g) heavy cream
- ½ cup light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
Chocolate Later
- 8 ounces dark baking chocolate chips
- ¼ cup (56 grams) honey
- ¼ cup ( 56 grams) coconut oil melted
Instructions
- Preheat Oven to 325 F (162 C) . Prepare a 9 x 13x 2 inch (30×20 cm) baking pan with baking spray, lining the bottom with overhanging parchment paper.
Chocolate Coconut Crust
- In a large bowl stir all the ingredients together. Dump crust mixture into the pan and gently press into an even layer across the bottom.
- Bake on the middle oven rack for 10 -12 minutes. Place on a wire cooling rack while preparing the persimmon layer.
Persimmon Layer
- Increase oven temperature to 350 F (180 C) Place all of the persimmon layer ingredients into a large bowl. Using a hand mixer on medium low speed, mix until evenly combined.
- Pour the filling onto the baked chocolate coconut layer. Place pan on the middle oven rack and bake for 35-38 minutes. The persimmon layer should not jiggle in the center.
- Remove pan from the oven and place on a wire rack to completely cool.
Chocolate Layer
- In a small saucepan combine chocolate chunks, honey, and coconut oil. Heat on medium low, stirring until smooth.
- Pour onto cooled persimmon layer.
- Place pan in the refrigerator to chill for up to two hours until chocolate is set.
- Slice and Enjoy!!
- Store in fridge for up to one week.