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Deliciously Rich Christmas Cake

rich fruit cake

What you need:

1.5kg organic mixed fruit

6 organic medjool dates

1/2 cup rum, brandy or sherry

250g butter

1 teaspoon vanilla extract

1 teaspoon grated orange rind

1 teaspoon grated lemon rind

1 cup rapadure or dark brown sugar, firmly packed

4 eggs

2 tablespoons marmalade

1-2/3 cups flour (white spelt and kamut both work well, if you prefer gluten free try half almond meal, half corn/tapioca starch

1/2 teaspoon salt

1/2teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons rum, brandy or sherry, extra

What to do:

Chop dates same size as fruit, combine in large basin, add rum, mix well. (Leave overnight)

Have butter and eggs at room temperature. Beat butter, vanilla and rinds until smooth, add sifted sugar, beat only until combined. Add eggs one at a time, beat each one in before adding the next. Add creamed mixture to fruit mixture; mix well. Add marmalade and sifted dry ingredients, mix well.

Place into deep 23cm round or deep 20cm square cake tin which has base and sides lined with four layers of greaseproof paper; bring paper 5cm above edge of tin. Level top of mixture, bake in slow oven 3-1/2 hours, or until cooked when tested. Remove from oven, brush immediately with extra rum, cover cake with aluminium foil, leave until cold. Remove cake from tin, leave lining paper intact, wrap cake in plastic food wrap, store in airtight container.

This cake will keep for up to 3 months, if stored correctly. Just try and make it last that long!

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*raw – vegan – gluten free – wheat free



  • 1 cup organic cashews
  • 10 organic medjool dates (pits removed)
  • 2 tablespoons organic cacao powder
  • 1 tablespoon organic unrefined coconut oil
  • 2 tablespoons organic raw cacao nibs

What to do:

In a food processor combine the dates, cashews and cacao powder. Then add in the coconut oil and process until ingredients stick together. Add in the cacao nibs and pulse so they distribute evenly.

Roll into balls and refrigerate for 4 hours.

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*gluten free – low fructose



For the base:

  • 1 cup almonds (or you can use any nuts you like), activated if possible
  • 1/2 cup shredded coconut (or any other kind of coconut eg flakes or desiccated)
  • 1/4 cup coconut oil or ghee
  • pinch celtic sea salt

For the filling:

  • 1/2 cup coconut oil
  • 1/4 cup tahini
  • 1/3 cup rice malt syrup
  • 1/4 cup coconut cream
  • 1/4 cup ghee
  • 1 tsp organic vanilla extract
  • 1/4 cup raw organic maca powder
  • pinch celtic sea salt

For the top:

  • 100g cacao butter chunks
  • 1tbsp maple syrup (you can use rice syrup if you like, but I find that the extra sweetness of the maple syrup works beautifully with this slice, and overall it’s not very much sugar!)
  • 2tbsp cocoa powder (or cacao if you prefer, but you may need to alter the amount of sweetener that you use)

What to do:

Line the base of a 20 x 20 cm baking tray with baking paper.
To make the base, blend all ingredients in a Thermomix or food processor smooth. Press into the lined tin and place in the freezer while you make the filling.
To make the filling, blend all ingredients except the rice syrup until smooth. Then add the rice syrup and blend on low speed until smooth. I always taste the filling at this point, so you can tweak the flavour to your liking. When you are happy with the taste, pour the filling into the tin on top of the base. Again, place in the freezer while you make the topping.
To make the topping, melt the cacao butter gently over a low heat (not above 45 degrees). Add the cocoa or cacao powder and sweetener and blend until smooth. Gently pour the topping over the slice and place in the fridge (or freezer if you are short on time) until set.
Slice carefully (you may wish to warm the knife so that your raw chocolate topping doesn’t crack) or just dig in and go for the rustic look!