Today we have for you a holiday treat that will prove that indulging can be delicious and healthy at the same time.
Before we begin, I want to start with a WARNING…
This raw vegan fruitcake is addictive!
Seriously, I am eating it right now as I am writing this post and it’s taking some serious self-discipline for me to stop at just one piece…or two..or three…
Ok, consider yourself warned and let’s get to business before I eat the whole cake!
As the name suggests, this lovely holiday creation is fully raw, vegan as well as gluten-free. We used only whole food plant-based ingredients to keep the nutritional value high – packed with vitamins, minerals and enzymes. It uses quite a bit of ingredients, but for a special occasion, it is well worth it.
You can use soaked or sprouted nuts to enhance the nutritional value further and increase digestibility. You will see below in the ingredient list that we used almond pulp (leftover from making Almond Mylk). Alternatively, you can use ground almonds (almond meal). Also, you know how some foods are just so much better after several days of the flavours marrying and blending together? Well, this festive fruitcake is one of those. Bottom line, it’s delicious especially served with a spoonful of Fermented Coconut Yogurt!
Raw Vegan Fruitcake
- 2 1/2 cups Medjool dates pitted
- 1/2 cup raw coconut butter , at room temperature can substitute with unrefined coconut oil
- 2 cups almond pulp can substitute with ground almonds
- pinch of sea salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2- inch chunk of fresh ginger grated (can substitute with ground ginger)
- 1 organic orange zest only
- 1 organic lemon zest only
- 1/2 cup shredded unsweetened coconut +2 Tbls for dusting the cake form
- 1 cup brazil nuts chopped
- 1 cup hazelnuts chopped
- 1 cup raisins
- 1/2 cup goji berries
- 1/2 cup prunes chopped
- 1 cup dried apricots chopped
- 1 heaping cup dried figs chopped
Soak brazil nuts and hazelnut in filtered water overnight. Rinse, drain and chop.
Wash all dried fruit individually in a strainer under running water (dates, raisins, goji berries, figs, prunes and figs). Set aside.
Add the pitted dates, coconut butter, almond pulp, spices, ground ginger, salt & citrus zest to a food processor. Process until smooth.
Spoon out into a large bowl.
Ad all of the remaining ingredients into the bowl and mix well. This might take a few minutes, put your muscles to work.
Prepare a cake form of your choice by spreading a very thin layer of coconut oil on the inside and dusting it with shredded coconut. We used our Bundt Cake Pan.
Transfer the mixture into the pan and press down with spatula or hand.
Cover and put in the fridge for at least 12 hours.
To remove the cake from the pan - tap the pan firmly a few times and shake it gently to help loosen the cake. You might have to use icing spatula or flat knife to loosen the edges. Invert the pan onto a plate and lift it off.
Dust with additional coconut if desired.
- Store leftovers in a glass container in the fridge. This cake will keep well for up to two weeks.
- Use unsulphured & organic dried fruit wherever possible.
- Medjool dates are softer and larger than regular dates. Look for them in the produce department of grocery stores. If you can't find them, use regular dried dates instead, however, soak them in warm water for 15 minutes and drain well before using.
For more healthy plant-based holiday recipes check out our 26 Vegan Christmas Party Recipe Roundup.
Wishing you a wonderful Holiday Season and a happy and healthy New Year.