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Chocolate Covered Persimmons

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Ingredients
  

  • 3 persimmons
  • 1/2 bar dark chocolate
  • 1 tsp coconut oil
  • 1/4 cup almonds crushed
  • flaky sea salt to sprinkle

Instructions
 

  • Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 15-20 second intervals, stirring between each, until fully melted. Alternatively, melt on the stovetop using a double boiler.
    Prepare the Persimmons: Remove the leafy tops of the persimmons and slice them into pieces. Crush the almonds into small bits for topping.
    Dip the Persimmons: Dip each persimmon slice halfway into the melted chocolate, letting the excess drip off. Place the dipped slices on a parchment-lined tray.
    Add Toppings: Sprinkle the chocolate-dipped persimmons with crushed almonds and a pinch of flaky sea salt.
    Set the Chocolate: Place the tray in the fridge or freezer for 10 minutes, or until the chocolate is fully set.
    Serve: Enjoy these sweet and salty treats as a quick snack or dessert. Store leftovers in the fridge for up to 3 days.