Chocolate Hazelnut Persimmon Galette (vegan)
This chocolate hazelnut persimmon galette is so delicious and easy to make. It has a buttery, flaky crust that is topped with homemade chocolate hazelnut spread and sweet persimmons. It’s literally a dream dessert and much easier than making pie. I love galettes because it is a lazy version of pie and doesn’t require perfection.
I always get so excited for persimmon season and I’m grateful I live in California for it! It’s much more accessible here and lots of people have persimmon trees in their backyards! A kind neighbor gave me a bag of persimmons and I used it to make this galette. Persimmons were a childhood favorite of mine and are so nostalgic to me.
This persimmon galette requires the use of the more firm/crunchy type called fuyu persimmons. You can use any chocolate hazelnut spread/nutella you like. I made one from scratch, but you can definitely use a store bought one too. I know the one from Trader Joe’s is vegan.
The flavors from the persimmons paired with the chocolate hazelnut spread is so good! It’s not overly sweet and the honey like flavor of the persimmons really shines. If you do prefer a sweeter dessert, feel free to add more sugar to the persimmons. The key is to use riper persimmons in this recipe to take advantage of the natural sweetness of the fruit. I topped it with some chopped hazelnuts after it was done baking for an added crunch.
This chocolate hazelnut persimmon galette is best eaten fresh/day of. The crust gets a nice crispy exterior from the sugar and will soften a little bit the next day. If you have leftovers, just toast it up in the oven to get a crispy crust again.
If you make this galette, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Chocolate Hazelnut Persimmon Galette (vegan)
Ingredients
Crust
- 1 1/4 cup all-purpose flour
- 1 Tbsp pure organic cane sugar
- 1/2 tsp sea salt
- 1/2 cup (1 stick) cold vegan butter cut into cubes
- 3-4 Tbsp ice cold water
Filling
- 4-5 ripe Fuyu persimmons, sliced thinly
- 2 Tbsp coconut sugar or brown sugar
- 1/3-1/2 cup vegan chocolate hazelnut spread
Glaze
- 2 Tbsp almond milk
- 1 Tbsp pure organic cane sugar
Instructions
- To make the pie crust, add the flour, sugar, and salt to the food processor. Pulse until combined. Add the cubed butter. Pulse until the butter and flour resemble a sand-like texture. Add 3 tablespoons of water into the food processor. Process until a dough ball forms. If dough seems too dry, you can add one more tablespoon of water. Take dough out and shape into a 6 inch disc. Cover completely with plastic wrap and refrigerate for at least an hour. *See notes below for instructions on how to make the crust without a food processor. I highly recommend using a food processor because it's way faster and easier.
- While dough is chilling, preheat the oven to 400 degrees F. In a large bowl, mix sliced persimmons and coconut sugar until evenly combined. Once dough is chilled, place dough on a large piece of parchment paper. Lightly flour both sides and roll it out into a 12 inch circle and about 1/4 inch thick. It doesn’t have to be perfect, we are going for rustic here.
- Spread chocolate hazelnut spread evenly over the dough, leaving a 1 1/2 inch margin around the circle. Then layer the persimmon slices on top of the chocolate spread. Fold the edges of the galette over the filling and pleat all the way around. Brush the almond milk over the crust/pleated edges and sprinkle sugar over the folded edges.
- Place the galette with parchment paper onto a large baking sheet and bake for 50 minutes or until edges are a nice golden brown. You can top it with some chopped hazelnuts at the end if you want an added crunch. Let it cool for at least 30 minutes to 1 hour before slicing. Enjoy!
