A delicious, raw, vegan Christmas cake, made with pecans, pistachios and coconut sugar.
(makes 1 delicious cake)
100g dried cranberries (naturally sweetened)
5tbsp coconut sugar
4tbsp coconut oil
2 tsp mixed spice
1 tbsp flax seed (grind beforehand)
100g lucuma (can use carob powder
zest of 2 unwaxed lemons (if waxed, soak in
hot water for 1 hour to remove wax)
zest 2 medium oranges
juice of half orange (half a cup)
200g ground almonds
1tsp turmeric (use more to colour)
1tbsp almond essence
7 tbsp cacao butter (gently melted)
5 tbsp raw honey or maple syrup
200g desiccated unsweetened coconut
(or coconut manna)
5tbsp cacao butter (gently melted)
How to make it:
Whizz all dry ingredients in a food processor until fine and crumbly. Transfer into a bowl and add the zest, the juice and the coconut oil. Mix until you achieve a sticky mass. If you would like one big cake then spoon all the ingredients into a silicone mould approx 10 inches across. Press down firmly. If you would like smaller cakes, simply divide the mixture between the different moulds. Place into the freezer until firm.
In a large bowl, mix all ingredients thoroughly until you achieve a pliable marzipan dough. Take out the cake from the freezer and turn out of its mould. Cover the cake by hand with the marzipan and place back into the freezer. Process the ingredients in the food processor until you achieve a smooth an icing as possible.
Take the cake out of the freezer and mould the icing around the cake. Decorate with pistachios, cranberries and ribbons or a sprig of holly. This cake requires no baking and actually tastes like Christmas Cake!
Big thanks to Victoria at www.mamababado.com for this amazing Christmas cake recipe. Find more at www.mamababado.com
Get your hands on more delicious clean eating recipes such as this one inside our latest issus of Thrive Magazine