Vegan Persimmon Nutella Galette
Thanksgiving is in less than TWO weeks and this vegan persimmon nutella galette needs to be on the dessert menu! It’s my version of a lazy pie that is rustic and doesn’t require perfection. 🙂 I love persimmon season and I’m so grateful I’m in California for it! It’s much more accessible here and lots of people have persimmon trees in their backyards! I grew up eating persimmons and it was one of my favorite fruits when I was younger. This persimmon galette requires the use of the more firm/crunchier type called fuyu persimmons. You can use any nutella you like. I used the one from Trader Joe’s that is vegan, but you can definitely use a homemade one as well. I love making galettes because you don’t have to roll out the crust perfectly and pinch the edges to make it beautiful. They taste just as good as pies and in my opinion, way easier to make. I love the flavors from the persimmons paired with the nutella. It’s not overly sweet since I don’t add as much sugar to the persimmons and the nutella was a darker chocolate version that contained way less sugar than your average nutella. 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. Anyways, this galette is vegan, refined sugar free, super easy to make, and so dang good (especially eaten WARM)! If you haven’t ever tried persimmons, this is the perfect recipe!
Vegan Persimmon Nutella Galette
Ingredients
Crust
- 1 1/2 cup all-purpose flour
- 2 tbsp coconut sugar (or cane sugar)
- 1/4 tsp sea salt
- 1/2 cup (1 stick) cold vegan butter cut into cubes
- 4-5 tbsp ice cold water
Filling
- 5 ripe Fuyu persimmons, sliced thinly
- 2-4 tbsp coconut sugar (depends on how sweet you like it)
- 1/4-1/3 cup vegan nutella/chocolate hazelnut spread
Glaze
- 2 tbsp almond milk
- Coconut sugar (or cane sugar)
Instructions
- To make the crust, mix the flour, sugar, and salt. Add in the cubed butter and use two forks or a pastry cutter to cut the butter into the flour until it resembles sand/has a crumbly consistency. Slowly add in the ice water one tablespoon at a time and mix with a spatula or wooden spoon until dough comes together. You may not need to use all the water. I used my hands to lightly knead/squeeze the dough together after I stirred it. Flatten dough into a thick round disk and wrap with plastic wrap. Put in the freezer for 20-30 minutes or the refrigerator for 1 hour.
- 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 nutella evenly over the dough, leaving a 1 1/2 inch margin around the circle. Then layer the persimmon slices on top of the nutella. 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 coconut sugar over the edges.
- Place the galette with parchment paper onto a large baking sheet and bake for 40-50 minutes or until edges are a nice golden brown. Let it cool for at least 30 minutes to 1 hour before slicing. Best eaten warm! Enjoy! If you eat it as leftovers, warm it up for a few seconds and it will taste just as good!
