It's not a diet. It's a lifestyle change.
You guys know I had to save the best for last right? What an incredible recipe by @damedayne.
Nothing screams Christmas more than fruit cake. If it doesn’t scream Christmas for you, you don’t know what you’ve been missing out on.
From @damedayne: “I made this holiday favorite because of a challenge by @dieffs on Instagram. The challenge was to make a healthy holiday treat that would be any of the following categories: nutfree, glutenfree, no sugar added, vegan, or dairyfree. This specific dessert would fit as gluten free, and/or dairy free if you use coconut oil instead of butter. I used to love fruit cake while growing up but haven’t had it in a while. This is the first time I made a fruit cake and I’m so ecstatic it turned out awesome. My coworkers were my guinea pigs. They loved it!”
Please visit her blog! The Paleo Palate
Recipe is Gluten + Dairy Free
3/4 cup melted grassfed butter or coconut oil
10 medjool dates (made into syrup, see below)
1 tsp vanilla
3 cups almond meal
1 tsp baking soda
1/2 tsp salt
1/4 cup dried apricot chopped
1/4 cup dried cherries
1/2 cup mixed dried fruits from Trader Joes
1/4 cup walnuts
1/4 cup pistachios
1/4 cup golden raisins
zest of one orange
zest of one lemon
*Additional ingredients after the cake is baked are orange marmalade and syrup, orange liquor if preferred and chocolate frosting. See recipes below.
To make the cake:
Preheat oven to 350F.
Combine all the dry ingredients then slowly incorporate the wet ingredients. Add the zest, dried fruits and nuts. Mix well.
Line and grease the bottom of two 8×8 cake pans. Divide the cake dough in two then spread them on the cake pans.
Bake for 20 minutes or until a toothpick comes out clean when you insert it.
Brush about 1/2 cup of orange syrup over the two cakes (may add orange liquor to the syrup if preferred). Brush the cake again when the syrup is fully absorbed. Spread a thick layer of orange marmalade on top of one cake. Align the other cake on top of it. Remove excess marmalade from the side of the cake. Let it cool before frosting with the chocolate frosting.
1.) How to make date syrup:
In a small saucepan, mix 1/4 cup of butter, 1/4 cup water and 10 pitted medjool dates. Bring to boil while stirring constantly. Continue to do this until the dates become a thick syrup.
2.) How to make the Orange syrup and marmalade
2 organic oranges
1 cup raw honey
1 to 2 tbsp arrowroot powder mixed with 1 tbsp water
1 cup fresh orange juice
Peel the oranges then cut the peel in small strips. Remove the orange meat from its skin. Place the peel and orange meat in a small sauce pan. Add the honey and juice then bring to low boil. Continue to boil until the peel becomes semi translucent. Set aside about a cup of the syrup to brush the cake with later. Add the arrowroot mixture to the remaining orange mixture. Stir until the marmalade becomes thick.
3.) How to make the Chocolate Frosting:
1/2 cup coconut cream
1/4 cup raw honey (may adjust according to preferred sweetness)
pinch celtic sea salt
1 & 1/2 tbsp arrowroot powder
1 tablespoon water
1/2 cup raw chocolate chips or bars
1/2 cup coconut oil
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Mix contents of saucepan with a hand blender. Whisk vigorously to combine, then bring to a boil, briefly, until shiny.
Remove pot from heat and very gradually blend in coconut oil with a hand blender.
In a double broiler melt the raw chocolate chips then slowly add the coconut cream mixture while blending.
Allow to cool for 10 minutes.
Place pot in freezer or refrigerator for 30-60 mins, until frosting solidifies.
Remove from freezer or refrigerator and blend again with a hand blender, until fluffy. Spread over the cake.