½ teaspoon olive oil, 3 cups pecans, 20 pitted dates, ¼ cup agave nectar, 6 ripe persimmons, 2 tablespoons chopped pecans, 1 teaspoon ground cinnamon, for garnish
Instructions
Lightly oil an 8-inch pie pan. Finely grind 3 cups of pecans and dates in a food processor for about 1 minute. Add agave nectar and process for 30 seconds until well combined. Press the nut mixture into the pan. Peel, pit, and puree the persimmons until smooth, then pour over the crust. Finish with a garnish of chopped pecans and cinnamon.
Nutrition
Total Fat 31g 40%, Saturated Fat 3g 14%, Sodium 1mg 0%, Total Carbohydrate 36g 13%, Dietary Fiber 7g 24%, Total Sugars 22g, Protein 5g, Vitamin C 13mg 65%, Calcium 46mg 4%, Iron 2mg 10%, Potassium 371mg 8%
