Persimmon Pumpkin Oat Cake With Cacao Topping

A delightfully tasty oat cake made with fresh persimmon and pumpkin!

3 cups oats
1 cup pumpkin puree (fresh or canned)
1 persimmon (or another ½ cup of pumpkin puree)
1 cup pitted medjool dates, soaked in water for at least an hour
1 cup water
1 tbsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp nutmeg
½ tsp vanilla extract
¼ tsp salt

Chocolate Topping (Not necessary):
½ cup water
2 tbsp cacao powder
½ cup dates

View the full recipe at RAW High Life →