- 1/2 teaspoon olive oil
- 3 cups pecans
- 20 pitted dates
- 1/4 cup agave nectar
- 6 ripe persimmons
- 2 tablespoons chopped pecans
- 1 teaspoon ground cinnamon, for garnish
- Lightly grease an 8-inch pie pan with olive oil.
- Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
- Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.
06/01/2019
recipepes.com
paleo persimmon pie, recipe
PT15M
PT1H
5
455 calories
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