1 1/4 C. Macadamia Nuts (soaked for 3-7 hours)
2 Medium Ripe Bananas
1/2 C. Melted Raw Cocoa Butter
1 Vanilla Bean’s worth of Vanilla Granules
1+ C. Water
5 Ripe Persimmons
2 t. Pumpkin Pie Spice
2 C. Raw Pecans
7 Large pitted Dates
1/2 t. Salt
2 T. Raw Cacao
1. Soak the dates for the crust at least three hours ahead of time. Set aside.
2. Blend the nuts, bananas and cocoa butter adding just enough water to properly blend. You want the end result smooth and free of chunks and grainy bits. Fold in the vanilla granules and set aside.
3. Blend persimmons and spices in a high speed blender until persimmons are the texture and shininess of yogurt. Set in the fridge to cool. The mixture may settle like gel but is easy to break up with a whisk or wooden spoon later.
4. In your blender (preferably a smaller blender) or using mortar and pestle, blend the soaked dates and cacao powder until you form a nice paste.
5. In a food processor, pulse your pecans until a majority of the pieces are no smaller than half a pea. Fairly course.
5. Mix cacao paste into pecans.
6. Line a spring form pan with saran wrap or some kind of baking paper. Line both the sides and bottom.
7. Press crust mixture evenly in the bottom and sides of the pan. I like to use something flat like the bottom of a measuring cup to pack the crust and even it out as well. I like to make the sides at least two inches high.
8. Start with half of the cheeze mixture, spreading it evenly as one layer, using the back of a spoon to even out the batter. Next half the persimmon gelee. Again, the rest of the cheeze and lastly the rest of the persimmon gelee.
9. To be safe, I would let it set in the fridge for six to ten hours. You could also freeze it, remove from spring form, plate, thaw and then serve.