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Close up of sliced chocolate and persimmon layer bars in a metal pan.

Chocolate Persimmon Bars

Persimmon bars made with shredded coconut, a 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
Author Jenn


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


  • Preheat Oven to 325 F (162 C) . Prepare a 9 x 13x 2 inch (30x20 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.