You have to have a Christmas Cake at Christmas, but who wants all those ingredients with artificial flavors, colors and sugar…Here’s a Raw Christmas Cake to delight your palate…
Christmas Cake
Recipe Type: Dessert
Author:
[b]Tools:[/b] Food processor, Blender
Ingredients
- 2½ cups almonds
- 1 cup raisins
- 1 cup currants
- 1 cup sultanas
- ½ cup sunflower seeds
- ½ cup pepitas
- ⅓ cup cacao powder
- 2½ cups pitted and soaked dates
- ⅛ cup agave
- 1 cup dried cranberries
- ½ cup hazelnuts (filberts)
- Almond Paste
- 1 cup almonds
- few drops almond extract (essence – not raw)
- ⅛ cup agave
- ¼ cup coconut oil
- Frosting
- 1 cup cashews
- ½ cup water
- ¼ cup maple syrup
- ¼ cup cacao butter or coconut oil
Instructions
- Process 2 cups almonds, ½ cup raisins, ½ cup currants, ½ cup sultanas, sunflower
- seeds, pepitas and cacao powder until ground but slightly crunchy. Place in a bowl
- Pulse chop remaining ½ cup almonds and hazelnuts and add along with the
- cranberries
- Add remaining ½ cup raisins, sultanas and currants
- Process the dates and agave until a smooth paste adding a little water if necessary
- Combine both mixtures and mix well together
- Line a 15cm (6in) round tin with cling wrap and press in mixture
- Cover with cling wrap and leave in fridge for 2 days to set
- Decorate with cherries and pecans (see picture) or finish with almond paste and
- frosting (see picture)
Almond Paste
- Process almonds to a fine powder.
- Add remaining ingredients and process to bring together
- Spread over top of cake
- Refrigerate
Frosting
- Process cashews and water to a smooth paste
- Add maple syrup and butter or oil and process to mix well. The cacao butter will melt
- at a much higher temperature so the frosting will stay thicker in warm temperatures
- Place in fridge to set – preferably overnight
- Spread either over the top of the cake or around the sides as well
- Store in the fridge in an airtight container