Raw Vegan Fruitcake
This recipe comes together quickly, but be sure to allow 1 to 2 hours ahead of time to soak the fruit. The Prep time is hands-on time only. You can double the recipe for a larger "cake," and garnish it with sweet cashew cream icing, fruit, shredded coconut, and nuts.
Ingredients
- 1/4 cup agave nectar
- 1/4 cup water
- 1/4 cup dried apricots (chopped into small pieces)
- 1/4 cup dried pineapple (chopped into small pieces)
- 1/4 cup dried cherries ((optionally chopped))
- 1/4 cup golden raisins
- 4 cups walnuts
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1 cup dates
Instructions
- 1
In a large bowl, whisk together the agave nectar and water. Add the apricots, pineapple, cherries, and raisins and stir to coat. Let the fruit sit for 1 to 2 hours, or until the fruit softens.
- 2
In a food processor, combine the walnuts, cinnamon, nutmeg, allspice, cloves, and salt. Add the dates and continue to mix until you achieve a sticky dough.
- 3
Transfer the walnut dough to a large bowl. Drain the fruit, and fold it in until distributed throughout the dough.
- 4
Shape the fruitcake in a 5-inch round or square or however you choose. Refrigerate until ready to serve. It will firm up more as it sits.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org