© 2011 Green Kitchen Stories Persimmon_tart

Chocolate Persimmon Tart à la Golubka

Say hello to our first guest poster here on Green Kitchen Stories. It is the amazing raw food blog Golubka, which is run by a russian family – a mother and her two daughters – living in the States. They do amazing creations with raw food that most of the time looks like small pieces of art. If you haven’t visited their blog before you have to jump over there right after you are done reading this post. Enough said from us, we leave the word to them:

There are not many fruits in the world that I love as much as I do persimmons. Every time their season comes, from November to February, I get a feeling that I could live exclusively off those soft, plump, orange wonders. This tart is a combination of my two favourites – persimmons and chocolate. They make a great pair.

Our blog mostly focuses on raw food, and we work with ingredients, equipment, and techniques that might not be familiar to everyone. Although sprouting and dehydrating may sound intimidating at first, in reality it’s not any more difficult than baking and frying. If you like the process of creating and eating healthy and delicious meals, you will enjoy discovering these new ways of food preparation.

This recipe calls for sprouted oat flour, we make it ourselves. The process is quite simple, although it requires a dehydrator. (The dehydrator is a great kitchen appliance that can be used for making endless fun and healthy dishes and snacks.) To make sprouted oat flour, soak raw oat groats in filtered water overnight, rinse, and dry them in a dehydrator. Then grind them in a simple coffee grinder to achieve a flour-like consistency. We usually make a large batch of this flour and keep it in the refrigerator, using as needed for nutritious raw cookies, crusts, crumbles, and baby food.

Almond flour is made in a similar way, where almonds are simply ground in a food processor. You can also find almond flour in most health food markets.

Another ingredient that may sound new to you is date paste. It’s an excellent natural sweetener that can be made in advance and used on many occasions. To make, pit dates and soak them in purified water for an hour. Then puree in a food processor, adding a little of the soaking water at a time if needed.

Young Thai coconut has received lots of great publicity lately, and we feel that its amazing flavour and health benefits are well worth the effort of cracking its shell.

Chocolate Crust

1 cup sprouted oat flour
1 cup almond flour
/2 cup maple syrup powder
3 1/2 tablespoons raw cocoa powder
1/2 cup raw almond butter
1/4 cup date paste
2 tablespoons purified water
1 tablespoon vanilla extract – optional

Sift together all the dry ingredients. Add the almond butter and mix thoroughly. In a separate bowl combine the date paste, water and vanilla extract. Add the combined liquid ingreidents to the oat mixture and mix well. Line a tart pan with plastic wrap. Press the dough into the tart pan evenly. Dehydrate for 2 hours and remove the crust from the pan. Peel the plastic away and dehydrate the crust for another 6-8 hours.

Chocolate Cream

1 cup fresh meat of young Thai coconut
1 cup cashews – soaked for 4 hours or more
1/2 cup fresh water of young Thai coconut OR purified water
1/2 cup coconut oil
1/2 cup raw agave syrup
5 tablespoons raw cocoa powde

In a high speed blender, mix all the ingredients until smooth and creamy. Let set in the refrigerator for a couple of hours.

Persimmons Soaked in Vanilla Agave
Ripe persimmons
Agave syrup mixed with a few drops of vanilla extract

Slice persimmons the way you prefer. Pour vanilla agave over the slices and let soak for 2-3 hours.

Spoon the chocolate cream into the crust evenly. Cover with plastic wrap and refrigerate for about 8 hours or overnight. Arrange the agave soaked persimmon slices on top of the cream and garnish with ground pistachios.

Text & photos by Golubka


  1. Posted 8 Jan ’11 at 05:32 | #

    Wow, that is beautiful! I had my first persimmon just a few months ago when visiting SF and I fell in love. I wish they weren’t so hard to find in North Carolina!

  2. Posted 8 Jan ’11 at 05:43 | #

    MY gosh! That’s all I can say :-)
    Colors are just popping out of my computer screen!

  3. Posted 8 Jan ’11 at 06:17 | #

    Wow! We are big fans of Golubka. Her blog is absolutely gorgeous and this tart is genious! Thank you for sharing!

  4. Posted 8 Jan ’11 at 08:05 | #

    Thanks for the lovely idea. As we have lovely sunshine in South Africa, and as I grow all my own vegetables, do you have any ideas and tips on how to make your own sundried tomatoes. I dont like the idea of a dehydrator but will look out for one for the sprouts etc.
    Thanks for the lovely blog.

  5. Posted 8 Jan ’11 at 09:18 | #

    I discovered Galubka few days ago, it’s such an amazing blog, full of ideas…I never tried raw food because of the dehydrator, but I will by it soon to star my adventure…I love healthy food…

  6. Posted 8 Jan ’11 at 14:45 | #

    I don’t think saying beautiful is enough but I’m not sure what else to say. Breathtaking picture! and great recipe

  7. Posted 8 Jan ’11 at 18:02 | #

    Wow! This is simply amazing. I love the mix of ingredients: so original, so creative… so Golubka!! :)

  8. Posted 8 Jan ’11 at 18:05 | #

    Thanks so much David, Luise and Elsa for the wonderful opportunity!

    Teri: Thank you! Right now is the time to buy persimmons, hopefully you can find some in NC :)

    Clare and Mika: I’ve heard of some people using an oven on low heat instead of a dehydrator. I’ve never done it myself, but heard that it works.

    Thanks so much everyone!

  9. Posted 8 Jan ’11 at 19:27 | #

    Absolutely gorgeous! Great idea to invite here such fabulous guests :)
    I have a question : why do you call the oat flour “sprouted”? My oat does not sprout unless I leave it a few days, after soaking, on a tray, for example. Does yours sprout during soaking?

  10. Posted 8 Jan ’11 at 21:40 | #

    Wow, this looks fantastic. It sounds so stupid but I never even considered slicing up persimmon and using it like this before – I’ve always thought of it as “just something you eat on its own” – I had no idea it was so pretty when sliced like this too. Will definitely be giving this a try! Thanks for the wonderful recipe.

  11. Posted 8 Jan ’11 at 23:07 | #

    So yummy & beautiful looking! I just LOVE how the persimmons POP on the dark chocolate color! thanks!

  12. Posted 9 Jan ’11 at 03:46 | #

    So beautiful Golubka!!! I am always in need to new ways to use persimmons. I love to dehydrate them and have them for chewy snacks but I love your incorporation of soaked persimmons. Well done!!

  13. Posted 9 Jan ’11 at 15:18 | #

    Wonderful pictures. The dessert looks amazing

  14. Posted 9 Jan ’11 at 15:53 | #

    Flo: Thank you! Technically, you’re right, it’s actually germinated oat flour. I wrote it that way in order to simplify the recipe a bit. Oats need to soak longer than overnight to actually start showing the sprouts. But even if you only soak them overnight, the germination process has started and the health benefits will be there. I do both – when there is time, I wait for the oats to actually sprout, but when I don’t have much time, I just germinate them overnight.

    Charles: Thank you! Persimmons are so delicious on their own!

    Priyanka: Thanks so much!

    Coco: Thank you! That was the first time I did that kind of soaking, it worked out pretty well.

    The Therapist: Thank you!

    • Posted 17 Jan ’11 at 17:52 | #

      Thanks for your answer Golubka :)

  15. Posted 9 Jan ’11 at 22:05 | #

    this is beyond inspirational! and my mouth is watering for a bite of that tart.

  16. Posted 10 Jan ’11 at 17:05 | #

    Amazingly, I’ve never had a persimmon. I’ve seen them, taken pictures of them even. But I have never consumed one.

    This tart looks rich and luscious and may just move me to purchase my first persimmon.

  17. Posted 10 Jan ’11 at 18:28 | #

    This looks amazing! I am so excited to try this out soon!

  18. Posted 11 Jan ’11 at 07:06 | #

    this is one of the most beautiful, striking food pictures i have ever seen. thank you so much for sharing- you have inspiring food photography!

  19. Posted 13 Dec ’11 at 18:05 | #

    Wow, totally gorgeous! This is a really amazing tart. :)

  20. Anne-Marie
    Posted 5 Mar ’12 at 22:57 | #

    Dear Golubka, Luise and David,
    Your blogs are a pure pleasure for the eyes and for the soul.
    My deepest gratitude and my heartfelt thanks to you.
    Also, I thank you for sharing generously your amazing recipes.
    As I would like to prepare the Chcolate Persimmon Tart and as I don’t get young thai coconuts here in Switzerland, can you please tell me, how to replace it?
    Thank you very much in advance for your response and with my very best regards, Anne-Marie

  21. Posted 8 Feb ’14 at 07:20 | #

    I discovered Galubka few days ago, it’s such an amazing blog, full of ideas…I never tried raw food because of the dehydrator, but I will by it soon to star my adventure…I love healthy food…

  22. Posted 17 Feb ’15 at 16:08 | #

    Hi David + Louise, I’m including this recipe of yours in a recipe roundup for CNY. Do let me know if you have objections / anything against it. Thanks :)

    Have a happy lunar new year!

  23. Posted 20 Dec ’15 at 22:37 | #

    I have a persimmon tree in my back yard ( to keep deer from enjoying it) and am always looking for recipies for same. I have given most of them to my church ( so joyfully accepted there) and to my various yard or house workers. I just have an abundance of them yearly and cannot freeze that many! Looking forward to trying this one!

  24. Aimee Danger
    Posted 21 Nov ’16 at 19:03 | #

    In the directions for the crust, when you say ‘dehydrate’ do you mean put into the dehydrator or just expose to air?
    I don’t have a dehydrator. Do you have a recommended workaround for this?

  25. Rita
    Posted 20 May ’18 at 08:02 | #

    I don’t know what you mean by this: /2 cups maple syrup powder? Is that 2 cups? This powder is Really Expensive here so will use another sugar!

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