Hi John. Sorry for the late reply. To answer your questions: 1. Either will work. 2. No, you can’t. Coconut oil act as a binder and sets the cups which olive oil does not do as it does not solidifies at low temperatures. 3. Please check the video for better understanding. 4. No, you don’t puree this anymore. The seeds will help thicken the sauce/filling. 5. Baking parchment will not work. It would not hold its shape inside your muffin tins. 6. Because they are no bake and because the coconut oil is the main thing that help the cups hold their shape, it is best to keep them in the fridge until serving time or avoid over-heated places (this will melt the coconut and they can lose their shape). Hope this helps!

I’m gonna try the persimmon pomegranate cupcakes for Thanksgiving dessert, but I’m a novice so I have a few questions.

1) I assume the persimmons can be either Fuyu or Hachiya as long as they are sweet. I have easier access to the Fuyu so that’s probably what I will use.

2) Can I substitute olive oil for coconut oil?

3) Aside from possibly soaking the dates overnight, what exactly do you mean by “process the hazelnuts and dates?” I.e., how finely do they need to be chopped?

4) When the chia and pomegranate seeds are added to the persimmon puree, can the mixture be pureed again–or should that be avoided in order to maintain the distinctive presence of both seeds?

5) Instead of tin foil, can parchment paper be used instead? And then can I just leave the parchment paper in the muffin tin so in case the concoction is more fragile than ideal, each muffin can then be lifted out at the dinner table with the parchment paper?

6) After removing from the freezer into the fridge, can they be left in the fridge overnight until I am ready to travel with them to my Thanksgiving destination? How long can they safely be kept out of the fridge without unduly increasing their fragility?

So much Julia for publishing this recipe—and responding to my questions if you can. I think these concoctions will be a hit with those who like the ingredients. All others can admire them from a distance for their artistic qualities!

You are welcome! Hope you’ll give this recipe a try! :)