Raw Persimmon Shortcake With Raw Whipped Cream

Ingredients

Cake:

3/4 cup well packed soft dates, chopped

1 cup loosely packed leftover pulp from making milk or ground almonds

1 cup dried coconut

1/2 cup cashews, ground

1 tablespoon lemon juice

1 tablespoon pure vanilla extract

Pinch sea salt

Persimmon Layers:

2 cups persimmon flesh

Whipped Cream:

1 cup cashews

1 cup + 2 tablespoons coconut milk

3 tablespoons raw honey or agave nectar

1 tablespoon lemon juice

1 tablespoon pure vanilla extract

Pinch sea salt

1/2 cup melted coconut oil

1 tablespoon lecithin powder

Preparation

Cake: Place dates in food processor and process until a smooth paste forms. You may need to add a little water and scrape down the sides of the bowl a few times. Then add the rest of the ingredients and mix until smooth. If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.

Whipped Cream: Blend all ingredients except lecithin and coconut oil until smooth. Add lecithin and coconut butter and blend until thoroughly mixed. Pour into a container and set aside in fridge or at room temperature until ready to assemble. (To make coconut milk, blend 1 part dried coconut with 3 parts water in high-speed blender.)

Assembly: Form an even layer on the bottom of a 7” spring form pan with half of the cake mixture. Top with 1/2 of the persimmons, followed by half of the whipped cream. Put in fridge or freezer to set. When firm, form another cake layer. Then top with the rest of the persimmons. Finish off with whipped cream and set in fridge/freezer. When firm, gently remove cake from the pan and place on serving plate.

Decorate with a mixture of:tbs dried coconut, dried mango slice, 1 tsp lucuma.