Chocolate Hazelnut Persimmon Galette (vegan)

0 To make the pie crust, add the flour, sugar, and salt to the food processor. Pulse until combined. Add the cubed butter. Pulse until the butter and flour resemble a sand-like texture. Add 3 tablespoons of water into the food processor. Process until a dough ball forms. If dough seems too dry, you can add one more tablespoon of water. Take dough out and shape into a 6 inch disc. Cover completely with plastic wrap and refrigerate for at least an hour. *See notes below for instructions on how to make the crust without a food processor. I highly recommend using a food processor because it's way faster and easier. 
1 While dough is chilling, preheat the oven to 400 degrees F. In a large bowl, mix sliced persimmons, coconut sugar, and cornstarch until evenly combined. Once dough is chilled, place dough on a large piece of parchment paper. Lightly flour both sides and roll it out into a 12 inch circle and about 1/4 inch thick. It doesn’t have to be perfect, we are going for rustic here.
2 Spread chocolate hazelnut spread evenly over the dough, leaving a 1 1/2 inch margin around the circle. Then layer the persimmon slices on top of the chocolate spread. Fold the edges of the galette over the filling and pleat all the way around. Brush the almond milk over the crust/pleated edges and sprinkle sugar over the folded edges. 
3 Place the galette with parchment paper onto a large baking sheet and bake for 40-50 minutes or until edges are a nice golden brown. You can top it with some chopped hazelnuts at the end if you want an added crunch. Let it cool for at least 30 minutes to 1 hour before slicing. Enjoy with ice cream on top and an extra drizzle of chocolate hazelnut.