December 13, 2022
Had a go at making persimmon bars using the gluten free crust in the pumpkin bars receipe (see receipe page) . I used about 3 cups of persimmon pulp from about 10 persimmons. Cut away the flower end and peel the persimmons and blend with an immersion blender. I did add the coconut sugar but it overpowered the persimmons a bit. The bars firmed up very nicely and had a subtle persimmon flavor. I thinking about trying date sugar next or even just chopped dates. A skin did form on the top of the bars, I'm not sure if that can be mitigated with since kind of icing.