Christmas Cake

Desserts Food Dairy-free Gluten-free Vegan Vegetarian

Juliette Bryant, Superfoods and How To Use Them

Save Recipe

12 Servings

Ingredients

FOR THE BASE

1 cup almonds, soaked for 1 hour & water discarded

1 cup mixed seeds (pumpkin seeds, sunflower seeds & hemp seeds)

½ cup of walnuts

¼ cup raisins or incan berries

¼ cup of goji berries

¼ cup of dried cranberries (without sulphur dioxide)

1 cup pitted dates

1 tbsp pure maple syrup

½ tsp ground cinnamon

½ tsp mixed spice

1 tbsp orange zest, grated

FOR THE TOPPING

3 tbsp coconut butter, melted

1 cup cashews, soaked for at least 30 mins

½ tin coconut milk

1 tsp orange zest, grated

1 tsp ground cinnamon

3 tbsp pure maple syrup or agave nectar

½ tsp vanilla extract or vanilla pod extract

Method

FOR THE BASE
Blend the seeds and nuts until they’ve broken down into a biscuit-like consistency. Add the remaining ingredients and blend until all the fruit is broken down and you have a dough-like consistency
Pour into a silicon mould and press firmly down with your hand making a firm base
Place in the freezer while you make the topping
FOR THE TOPPING
Blend the cashew nuts, coconut butter, maple syrup and coconut milk until creamy. Add in the vanilla, cinnamon and orange zest and re-blend until mixed
TO ASSEMBLE
Remove base from the freezer and spread the topping over evenly
Place the cake back in the freezer to set for 30 mins
TO SERVE
You can keep the cake in the freezer covered until the day you want to eat it. Take it out 1 hour prior to eating and leave to defrost
Serve chilled with grated orange zest