Chocolate Hazelnut Persimmon Galette (vegan)
This chocolate hazelnut persimmon galette is the perfect holiday dessert. It has a delicious buttery crust, then topped with chocolate hazelnut and sweet persimmons.
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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
- 3-4 Tbsp coconut sugar or brown sugar (depends on how sweet your persimmons are)
- 1 Tbsp cornstarch (or arrowroot powder)
- 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, coconut sugar, and cornstarch 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 40-50 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 with ice cream on top and an extra drizzle of chocolate hazelnut.
Notes
*To make the crust without the food processor, mix the flour, sugar, and salt in a large bowl. 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.
Servings: 8