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 whole wheat.
- Persimmon Pulp can be substituted for 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 set the dark chocolate.
Recipe inspired by Donna Hay’s Coconut Caramel Slice!

Coconut Persimmon Chocolate Slice
Ingredients
Coconut Layer
- 1/2 Cup (105 g) Coconut Oil melted
- 2 1/2 Cup (105 g) Shredded Coconut
- 1 1/4 Cups (160 g) Rye Flour
- 1/2 Cup (64 g) Cocoa Powder
- 1 Tbsp Vanilla
Persimmon Layer
- 1 1/3 Cups (300 g) Ripe Persimmon Pulp
- 6 Medjool Dates chopped
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cinnamon
- 1 1/2 Cups (342 g) Coconut Milk
- 1/2 Cup (105 g) Coconut Oil melted
Chocolate Later
- 1 Heaping Cup (160 g) Dark Chocolate Chunks
- 1/4 Cup (52 g) Honey
- 4 Tbsp Coconut Oil melted
- 1/2 Cup (62.5 g) Chopped Pecans
Instructions
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Preheat Oven to 325 F (162 C) . Prepare a 30 cm by 20 cm pan with baking spray, lining the bottom with parchment paper.
Coconut Layer
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In a large bowl stir together all ingredients. Dump into pan and gently press into an even layer.
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Bake for 10 -12 minutes until firm.
Persimmon Layer
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Combine all ingredients into a blender and pulse until smooth.
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Pour onto coconut layer and bake for 30 minutes.
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Let cool.
Chocolate Layer
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In a small saucepan combine chocolate chunks, honey, and coconut oil. Heat on medium low, stirring until smooth.
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Pour onto cooled persimmon layer.
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Sprinkle with chopped pecans.
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Place pan in the refrigerator to chill for up to two hours until chocolate is set.
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Slice and Enjoy!!
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Store in fridge for up to one week.
2 Comments
Geraldine
November 22, 2018 at 7:47 amThis 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?
Jenn
November 22, 2018 at 5:39 pmHi 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.