Persimmon and Basil Cream Galette
[Vegan]

For the Crust:

• 3 cups unbleached all-purpose flour
• 3 teaspoons coconut sugar or sugar of choice
• 2/3 cups coconut oil, cold and solid
• 2/3 cups ice cold water
• A pinch of salt
• 1 tablespoon maple syrup
• 2 tablespoons almond milk

For the Cream:

• 4 tablespoons coconut cream, the solid cream from a can of full-fat coconut milk
• 3 tablespoons vegan cream cheese, or more coconut cream
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon coconut sugar
• Zest from 1 large orange
• 1 tablespoon vanilla extract

For the Galette Filling:

• Fuyufuyu persimmons, cut in half and thinly sliced on mandoline
• Zest from 1/2 of 1 orange
• Zest from 1/2 of 1 lemon
• 1 tablespoon orange juice
• 3 tablespoons coconut sugar
• A pinch of salt

For Garnish:

• Fresh basil