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persimmon dessert bars with pecans and coconut
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Coconut Persimmon Chocolate Slice

Coconut Persimmon Chocolate Slice made with shredded coconut rye flour base, a persimmon date filling, and topped with dark chocolate.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
cooling time 47 minutes
Total Time 55 minutes

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

  • 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

  • In a large bowl stir together all ingredients. Dump into pan and gently press into an even layer.
  • Bake for 10 -12 minutes until firm.

Persimmon Layer

  • Combine all ingredients into a blender and pulse until smooth.
  • Pour onto coconut layer and bake for 30 minutes.
  • Let 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.
  • Sprinkle with chopped pecans.
  • 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.