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4 to 6 fully ripened hachiya persimmons
2 to 3 tablespoons almond butter
1 tablespoon coconut butter
1/2 teaspoon cardamon powder
6 to 8 cashew nuts
1. Put the persimmon pulp into the blender, discarding the skin.
2. Add almond butter and coconut butter and blend until smooth. (If you don't have almond butter, you can make it with a high-speed blender. Add a couple of handful almonds to the power blender. Keep stirring and mixing while almonds are getting crushed and powdered. Due to the heat generated, it becomes damp and forms a thick paste.)
3. Transfer the puree onto the Teflex sheet and dehydrate at 100 F for 3-4 hours.
4. Flip and dehydrate for another 2 hours or until it loses most of the moisture.
You can mix cashew nuts and cardamom and cut it into shapes you like.
If the dehydrated puree becomes too hard, you can tear it and break it to coarse granules in a food processor.
I was making bulk, so I had to re-process them in order to be able to press and cut into shapes. I used a pizza roller to press the dough.
Dinesh's ThoughtsBy dinesh
You may be familiar with the conventional version of Indian sweet called halwa made from refined flour, refined sugar, clarified butter, etc.
This version of halwa is all natural and raw and tastes delicious. The prepared sweet can be stored inside the refrigerator for several weeks.
I used fully ripened hachiya persimmons, courtesy to my neighbor who had these heavenly delicious fruits falling in his backyard and getting rotten.
Those of you have the tree (otherwise these are expensive in the market), this recipe is a good way to preserve it through the season and out.
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