Carob & Persimmon Cups
Recipe Type: Dessert
Cuisine: Vegan, Gluten Free, Sugar Free
Serves: 4
An unusual combination of flavors that merge together in these delicious, yet healthy, pastries. 100% vegan, gluten and sugar free!
  • For the Crust:
  • 10 Carob Pods
  • 50 gr of shredded, unsweetened Coconut
  • 50 gr Organic Date Paste
  • 50 gr Raw Almonds
  • 5 tbs Coconut Milk
  • For the Cream:
  • 2 Persimmons
  • 1 tbsp 100% Raw Cacao
  1. Open the carobs and remove the seeds. Put the fruits in a high speed blender together with the other ingredients for the crust. Blend until you get a coarse, flour-like texture.
  2. Pour the mixture in a bowl and knead it adding the coconut milk, until the dough becomes elastic.
  3. Create a thin layer with a rolling pin and cut 6 circles and place them in a muffin baking pan. Bake at 180 C for 20 minutes.
  1. Blend the persimmon pulp with the cocoa powder on a high speed blender until the cream gets thick and fluffy.
  2. Spoon the cream in the carob cups and decorate with some cacao powder. Enjoy!
Recipe by Honest Cooking at