I created this recipe when I got home from the Maybachufer market one day and had a whole big box of super-ripe persimmons (also called sharon fruit or khaki) which I got for a ridiculously cheap price. I decided to freeze half the fruits to use for smoothies, the other half is responsible for this delightful supersweet n’ creamy chocolate cake which is absolutely sugar-free and wheat-free! If you replace the almonds with pumpkin seeds the recipe is nut-free too, and calories are reduced to a minimum. You can make this cake in a Christmas version too if you add cinnamon and fresh ground cardamon seeds. I used dark chocolate powder as I can’t always afford the raw chocolate powder. It’s usually found in the baking section of any supermarket and is 100% dark chocolate but processed with a heating method which makes it the only non-raw ingredient for this cake. Still it`s a superhealthy treat that nourishes your body and your soul…
Ingredients for the dough:
- 1/2 cup almonds (soaked over night)
- 1/2 cup sprouted sunflower seeds
- 6 medium sized dates
- dark chocolate powder / raw chocolate powder
Ingredients for the filling:
- 3-4 ripe persimmons
- 1/2 cup dark chocolate powder
- 3-4 Tbs chia seeds
Ingredients for the icing:
- 1/2 cup tahini
- 2 Tbs Maple syrup
First you start by making the dough. You simply combine all ingredients in your food processor and mix for 3-4 min. until you are left with a sticky, soft dough. You may have to add a little more of the dry ingredients if it is too sticky (or the other way around) so you can work it well with your hands. Get a small tray (or use a steel bowl like I did) and use some coconut or olive oil to spread a thin layer all over the tray to prevent the dough from sticking. Then spread the dough 1-2 cm thick inside the tray and leave some dough to cover once the filling is inside.
For the filling you mix the persimmons and the chocolate powder in the processor for approx. 2 min. then pour into the tray and add the chia seeds. Let the seeds soak in the pulp for 1/2h and occasionally stir it up. You will notice your pulp getting thicker and thicker. If it is not thick enough (should be like a wobbly but firm jelly) then add some more seeds and wait patiently.
Fill the pulp into your prepared baking tray / bowl and use the rest of the dough to cover it up.
Let it sit in the fridge for about an hour…or as long as you can wait! Then the drama of getting the cake out of the baking tray in one piece starts 🙂 Stay cool, even if it falls apart you can still squash it together somehow and it will still look good with the icing 😉 Then give it a very, very generous icing of the tahini/maple syrup mix (the best icing I ever tried!)
BLISSFUL CHOCOLATE HEAVEN IS NOW YOURS! ENJOY!