Name: No Bake Fruit Cake
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 30 servings
Ingredients: 360 g medjool dates (, weighed without pits); 240 g almond flour (, or almond meal); 200 g coconut oil (, NOT MCT or fractionated coconut oil - It needs to be the kind that sets.); 120 ml maple syrup (, NOT pancake syrup!); 2 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp vanilla extract (, or 0.5 teaspoon vanilla bean powder/paste); 0.5 tsp ground nutmeg; 0.25 tsp fine sea salt; 300 g chopped nuts (, such as walnuts, hazelnuts, pecans, and almonds, I recommend using at least 2 different varieties.); 150 g raisins; 150 g dried cranberries (, or dried cherries (or a mix)); 150 g dried chopped figs; 145 g chopped dried apricots; 30 g shredded coconut; 1 null lemon zest (, not the juice); 1 null orange zest (, not the juice); null null powdered sugar (for dusting); null null cocoa powder (for dusting)

No Bake Fruit Cake

This No-Bake Fruit Cake is a rich, dense, and moist alternative to traditional baked fruitcake. Packed with dried fruits, nuts, and aromatic spices, it's quick and easy to prepare. This naturally vegan and gluten-free raw dessert offers the perfect balance of sweetness and keeps well in the fridge for weeks, making it ideal for holidays or any time you crave a wholesome treat.

Instructions

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1

Add the medjool dates (360 g), almond flour (240 g), coconut oil (200 g), maple syrup (120 ml), ground cinnamon (2 tsp), ground ginger (1 tsp), vanilla extract (1 tsp), ground nutmeg (0.5 tsp), and fine sea salt (0.25 tsp) to a food processor and blend until smooth and well combined.
2

Spoon the mixture into a large bowl. Add the chopped nuts (300 g), raisins (150 g), dried cranberries (150 g), dried chopped figs (150 g), chopped dried apricots (145 g), shredded coconut (30 g), zest (1 lemon), and zest (1 orange). Mix together really well until all ingredients are thoroughly combined.
3

Line an 8 x 8-inch metal pan or square ceramic baking dish with parchment paper, leaving enough overhang to easily lift the cake out. (A 9 x 13-inch pan can be used for a thinner cake).
4

Scrape the fruit cake mixture into the prepared pan and press down very firmly and evenly with a spatula or your hand.
5

Cover the pan and refrigerate for at least hours (12) to chill and set.
6

Once set, lift the cake from the pan using the parchment paper and cut into pieces. Dust with [powdered sugar] or [cocoa powder] (optional) before serving. Store leftovers in an airtight container in the fridge for up to 2 months.