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1 Raw Christmas Fruit Cake

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Raw Christmas Fruit Cake

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Ingredients

30 slice(s)

Raw Christmas Fruit Cake

  • 360 grams medjool dates, (weighed without seeds)
  • 200 grams coconut oil
  • 240 grams raw almonds, (for almond meal)
  • 0.120 litres Maple Syrup, pure
  • 1/4 tsp salt
  • 3/4 tsp Nutmeg
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp Vanilla bean powder
  • 1 lime, (for zest)
  • 1 orange, (for zest)
  • 30 grams coconut, shredded
  • 125 grams Pecans, chopped
  • 115 grams hazelnuts or almonds, chopped
  • 30 grams walnuts, chopped
  • 150 grams raisins
  • 150 grams dried cranberries
  • 150 grams dried apricots, chopped
  • 150 grams dried figs, chopped
  • cocoa powder, for dusting
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  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Almond Meal
  1. Place the almonds in the TM bowl. Chop 10 sec/Sp 8. Repeat, if necessary.
  2. Set aside.
    3. Citrus Zest
  3. Remove the peel from the orange and lime using a vegetable peeler, avoiding the bitter white pith as much as possible.
  4. Place the zest in the bowl. Chop 20sec/Sp9. Repeat if necessary.
  5. Set aside.
    6. Cake
  6. Put the dates, coconut oil, almond meal, maple syrup, salt, spices and vanilla in the TM bowl.
  7. Mix 20 secs/Sp9, or until smooth. (I did this in 2 batches, but 1 would probably work also.)
  8. Spoon mixture into a large bowl.
  9. Add all the other ingredients to the large bowl and mix well.
  10. Line a tin, such as one you would use for brownies, with baking paper. An 8"x8" tin, or a 22cm springform pan, would be suitable.
  11. Put the mixture into the tin, pushing down well with a spatula or the palm of your hand.
  12. Cover and place in the fridge for at least 12 hours.
  13. Remove from pan and slice.
  14. Dust with cocoa powder before serving. (Optional)
  15. ENJOY!!
    (Warning - this cake is incredibly more-ish!)
  16. Store leftovers in the fridge, well covered. They will keep well for a couple of months - but chances are it will all be eaten well before then!
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

This recipe is not mine - it comes from The Virtual Vegan (https://avirtualvegan.com/raw-christmas-fruit-cake/) and I have simply "Thermomised" it.

As Mel says on her website, this recipe is flexible in regards to the dried fruit and nuts used. Feel free to make substitutes, but just ensure that you do use the dates and dried figs. Also, the overall quantity needs to remain the same.

If you cannot source the Medjool dates, use regular dried dates instead, but you will need to soak them in warm water for 15 minutes to soften them up. Make sure to drain them very well after their soak.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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