DIRECTIONS

1. Grind the almonds in a mixer.
2. Wash an organic orange and grate the peel, adding it to the ground almonds.
3. Add the pitted dates and blend to combine the ingredients.
4. Pour in the liquid coconut oil and blend again until it has a sticky consistency.
5. Divide the mixture into equal parts in tart molds and level the surface and edges with your hands, creating a uniform layer.
6. Place the molds in the refrigerator.
7. Now, rinse and use the same mixer to mix the persimmons, coconut blossom sugar and the carob powder.
8. Mix the ingredients well.
9. Now pour the mixture into the molds until they are full.
10. Place in the fridge for 8 hours and serve cold, garnishing with persimmon slices or other fruit.