Festive fruit & nut flavours combine in this deliciously rich & moist Raw Vegan Fruit Cake. A fabulous alternative to traditional baked Christmas cake & so easy to make!
INGREDIENTS: 360g (2 cups) Medjool Dates, 200g (1 cup) Coconut oil, 240g (2 cups) Almond Flour ( or Almond Meal), 120mls (1/2 cup) Maple Syrup, 1/4 tsp Salt, 3/4 tsp nutmeg, 2tsp cinnamon, 1 tsp ground ginger, 1/2 tsp vanilla bean powder, zest of 1 orange, zest of 1 lemon, 30g (1/2 cup) shredded coconut, 125g (1 cup) chopped pecans, 115 (3/4 sup chopped hazelnuts, or almonds), 30g (1/4 cup walnut pieces), 150g (1 cup raisins), 150g (1 cup dried cranberries), 145g (3/4 cup dried apricots, 150g ( 1 heaped cup dried chopped figs
- Add the maple syrup, coconut oil, dates, spices, vanilla bean powder, salt & almonds to a food processor. or blender. Process until smooth.
- Spoon out into a large bowl.
- Pour all of the other ingredient into the bowl and mix well. This is quite hard work but it will come together.
- Line a tin with baking parchment. One that you would cook something like brownies in. I used my square USA Pan which is 8'x8'.
- Scrape the mixture into the tin and press down all over well. Use a spatula or the palm of your hand.
- Cover and put in the fridge for at least 12 hours.
- Remove from the pan and slice.
- Dust with powdered sugar or cocoa powder before serving.