Roughly grind hazelnuts in a food processor. Mix ground hazelnuts with maple syrup in a bowl and spread on a Teflex dehydrator sheet. Dehydrate for 1-2 hour at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.

Divide the hazelnut crunch in 4 serving glasses, press gently.

Place cashew nuts in a high speed blender together with water, lemon rind, honey, half of the vanilla, coconut oil and the pinch of salt. Blend until smooth and creamy.

Pour the mixture over the hazelnut layer and refrigerate until firm.

Cut the persimmons in half. Scoop out the pulp and place in a high speed blender with the remaining vanilla. Blend until creamy and pour on top of the cashew cream layer. Dust with ground vanilla bean. Serve chilled.