After soaking the dates until soft, mix all three ingredients in a small food processor. Scrape down the edges until well-blended. Form the crust on a plate or pan, and chill while you prepare the other components.
Rosemary-Pecan Layer 3/4 cup Pecans 1/4 cup honey 3 rosemary twigs sea salt, to tastePreheat oven to 200F and roast pecans for about 10 minutes, turning every so often. Remove rosemary from their twigs. Blend pecans and honey together and add the rosemary slowly, tasting for your own sweet spot. The more rosemary, the better, but it can go from perfect to overwhelming quickly. Add salt to taste and then spread over the almond crust—with a wet spatula if necessary. Dusting 1/8 cup Cacao Nibs 1 T Maple Crystals 3 T Unpasteurized Almonds 1 tsp Pure Vanilla Powder
Crush all ingredients with a mortar or grinder. Sprinkle over pecan-rosemary layer.
Poached Pears and Persimmons 2 persimmons 2-3 pears 1 cup mirin 1 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp. Pure Vanilla Powder zest from 1 orange 1 cinnamon stick enough water to fill a pot
Skin pears and persimmons, add to a pot, snuggly, and cover with water. Add the orange zest and cinnamon stick and bring to a boil. Reduce heat and simmer until pears and persimmons are tender. Let cool and then slice, laying them down in a shallow pan. Cover with the mirin and spices, leaving for at least an hour. Lay on top of your assembled pie however you like, and you've got a dessert!