Chocolate Persimmon Dessert Bars are a layered autumn treat: a crunchy coconut-pecan crust, a smooth, spiced persimmon filling, and a glossy dark chocolate topping.
Persimmons are often described as a cross between pumpkin and plum — sweet and silky with a custard-like texture when ripe. If you grew up around wild persimmon trees, you know their nostalgic flavor; if not, you’ve likely seen the large bright Japanese persimmons at groceries. This recipe showcases ripe persimmon pulp as a creamy middle layer that pairs beautifully with chocolate and a coconut crust.
The persimmon layer here is similar in texture to pumpkin pie filling, making it perfect for bars. The base combines shredded coconut and a tender flour blend pressed into the pan and baked briefly for a pleasant crunch. A simple dark chocolate ganache finishes the bars, creating a decadent yet balanced dessert ideal for fall gatherings.
Helpful Tips
- You can substitute rye flour for all-purpose flour for a nuttier flavor.
- If you don’t have persimmons, use pumpkin puree in equal measure.
- Use ripe persimmons: scoop the soft pulp from the skin, remove any seeds, and puree until smooth.
- Allow the baked persimmon layer to cool completely before pouring the melted chocolate on top.
- Chill the pan in the refrigerator to set the chocolate quickly.
Leftovers & Storage
- Refrigerate: Store bars in an airtight container in the refrigerator for up to one week. The chocolate topping may develop slight condensation (“sweat”) when chilled, which doesn’t affect flavor.
- Room temperature: To keep the chocolate shiny and avoid sweating, store the bars in an airtight container at room temperature for 2–3 days.
★★★★★ Please leave a star rating and review if you make this recipe — thank you!
Chocolate Persimmon Dessert Bars
Persimmon dessert bars with a coconut-chocolate crust, a smooth spiced persimmon filling, and a dark chocolate ganache topping.
By Jenn Davis
Yield: 12 servings
Prep: 15 mins | Cook: 40 mins | Cooling time: 47 mins | Total: 55 mins
Ingredients
Chocolate Coconut Crust
- 3/4 cup (96 g) all-purpose flour
- 1/2 cup (64 g) light rye flour (optional substitute)
- 1/2 cup (64 g) unsweetened cocoa powder
- 1/4 cup (50 g) granulated sugar
- 1/2 cup plus 2 tbsp (105 g) coconut oil, melted
- 2 1/2 cups (105 g) shredded coconut (sweet or unsweetened)
- 1 tbsp pure vanilla extract
Persimmon Layer
- 2 cups (300 g) ripe persimmon pulp (pureed)
- 2 large eggs, room temperature
- 1 1/2 cups (342 g) heavy cream
- 1/2 cup light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon (additional)
- 1/4 tsp fine sea salt
- 2 tsp pure vanilla extract
Chocolate Layer
- 8 ounces dark baking chocolate chips or chopped dark chocolate
- 1/4 cup (56 g) honey
- 1/4 cup (56 g) coconut oil, melted
Instructions
Prepare
- Preheat oven to 325°F (162°C). Prepare a 9 x 13 x 2-inch (30×20 cm) baking pan with nonstick spray and line the bottom with parchment paper, leaving an overhang for easy removal.
Chocolate Coconut Crust
- In a large bowl, stir together the flours, cocoa, sugar, melted coconut oil, shredded coconut, and vanilla until evenly combined.
- Press the mixture evenly into the bottom of the prepared pan. Bake on the middle rack for 10–12 minutes, then transfer to a wire rack to cool while you prepare the filling.
Persimmon Layer
- Increase oven temperature to 350°F (180°C). In a large bowl combine the persimmon pulp, eggs, heavy cream, brown sugar, granulated sugar, cornstarch, spices, salt, and vanilla.
- Using a hand mixer on medium-low, mix until smooth and fully combined.
- Pour the filling over the baked crust. Bake on the middle rack for 35–38 minutes, or until the center no longer jiggles.
- Remove from oven and let the pan cool completely on a wire rack.
Chocolate Layer
- In a small saucepan over medium-low heat, combine the dark chocolate, honey, and melted coconut oil. Stir gently until smooth and fully melted.
- Pour the warm chocolate evenly over the cooled persimmon layer and spread to the edges.
- Chill the pan in the refrigerator for up to two hours, or until the chocolate is set.
- Slice into bars and enjoy. Store in the fridge for up to one week, or at room temperature for 2–3 days to keep the chocolate glossy.
