3-Layer Shortbread Bar With Persimmon Jam and a Crumble Topping [Vegan]

• 1 cup raw walnuts, coarsely ground
• 1/2 cup whole oats, ground
• 1/3 cup turbinado sugar
• 1/4 cup coconut flour
• 1/2 cup all-purpose flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon powdered cardamom
• 6 tablespoons vegan butter, salted
• 1 cup vegan butter, room temperature
• 2 1/3 cups all-purpose flour
• 1/2 cup sugar
• A pinch of sea salt
• 3 1/2 cups persimmon, peeled and pureed
• 3 tablespoons sugar, or to taste
• 2 teaspoon fresh-squeezed lemon juice
• 1 tablespoon rose water
• 1 tablespoon arrowroot powder
• A pinch of salt
• 1/4 cup rose petals

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