Directions:
- Lightly grease an 8-inch pie pan with olive oil.
- Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
- Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1093.88 Kcal (4580 kJ) | ||
| Calories from fat | 618.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.68g | 106% | |
|---|---|---|---|
| Sodium | 2.82mg | 0% | |
| Potassium | 1013.74mg | 22% | |
| Total Carbs | 130.13g | 43% | |
| Sugars | 107.68g | 431% | |
| Dietary Fiber | 17.73g | 71% | |
| Protein | 11.72g | 23% | |
| Vitamin C | 11mg | 18% | |
| Iron | 3.4mg | 19% | |
| Calcium | 118.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 372.41 Kcal (1559 kJ) | ||
| Calories from fat | 210.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.38g | 106% | |
|---|---|---|---|
| Sodium | 0.96mg | 0% | |
| Potassium | 345.13mg | 22% | |
| Total Carbs | 44.3g | 43% | |
| Sugars | 36.66g | 431% | |
| Dietary Fiber | 6.04g | 71% | |
| Protein | 3.99g | 23% | |
| Vitamin C | 3.8mg | 18% | |
| Iron | 1.2mg | 19% | |
| Calcium | 40.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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