Raw Christmas Fruitcake
Difficulty 5 minutes Serves
Whether you make a fruitcake every single year, or you
Ingredients 15 medjool dates, pitted 1/4 cup coconut cream 1/2 cup pecans 1/2 cup walnuts 1 cup almonds 3/4 cup desiccated coconut 1/2 cup sultanas 1/2 cup dried cherries 1/2 cup dried blueberries 10-12 dried apricots 1 tbsp cinnamon 1/4 tsp cloves 1/4 tsp cardamom 1 tbsp orange zest 1/3 cup coconut oil 1 cup coconut flour
Directions 1. In a blender or food processor add the dates and coconut cream and blend until smooth and a thick, spreadable texture. You can add more coconut cream if necessary.
2. Once the dates are ready, place in a bowl with the dried fruit, nuts, coconut, orange zest, coconut oil, cinnamon, cloves and cardamom. Stir together to combine. You will have a wet mixture at this point.
3. Add in the coconut flour, a half cup at a time and use your hands to bring the mixture together. The coconut oil should absorb most of the moisture and allow you to form one large clump of fruitcake mix. If necessary, add more coconut flour to help bring it together.
4. Once fruitcake has been formed, press into a square or rectangle pan, lined with baking paper and place in the fridge or freezer to set.
5. After 3-4 hours, or overnight, remove from the fridge and slice into pieces. Store in an airtight container in the fridge.