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Chocolate persimmon dessert bars are a layered sweet treat with a melted chocolate top, a crunchy bottom, and a flavorful smooth persimmon center.
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.
Helpful Tips
- Rye flour can be substituted for all purpose flour.
- Persimmon Pulp can be substituted evenly with pumpkin puree.
- Use ripe persimmons for the 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.
Leftovers & Storage
- Refrigerate: 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 airtight container for up to a week of freshness.
- Room Temp: To prevent the chocolate from sweating store the barn in an airtight container at room temperature for 2-3 days.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate Persimmon Dessert Bars
Ingredients
Chocolate Coconut Crust
- 3/4 cup (96 grams) all purpose flour
- 1/2 cup (64 grams) light rye flour
- 1/2 cup (64 g) cocoa powder, unsweetened
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup plus 2 tablespoons (105 g) coconut oil, melted
- 2 1/2 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 1/2 cups (342 g) heavy cream
- 1/2 cup light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
Chocolate Later
- 8 ounces dark baking chocolate chips
- 1/4 cup (56 grams) honey
- 1/4 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.
These are a new favorite and tradition for my family. I hadn’t been sure the flavors would go together well but they are amazing! The only thing I change is I top with toasted coconut flakes instead of pecans because I’m allergic.
Hi Rae! I’m so glad you like them! My mom always made persimmon bars this time of year, but hers didn’t have chocolate. Love the idea of coconut flakes!
This looks fantastic! Looking forward to trying this out. Just wondering what kind of persimmons are used? Also, in the persimmon layer should I be aiming to blend the pecans in for a smooth texture?
Hi Geraldine, The pecans are sprinkled on top of the chocolate layer:) American persimmons that you find on the ground are smaller and the best tasting. But, you can also use the Fuyu found in most grocery stores.