With the holiday season in full swing it is easy to fall into bad eating habits and find yourself reaching for those ever-so-tempting sweet treats. We have a healthy treat in store for you this December – a recipe that is full of not just one, but many super ingredients, like walnuts, dates and the increasingly popular coconut oil.
Coconut oil is a great way to improve the health of your skin, assist with weight loss and also may lead to better brain function… YAY! Most of these benefits come from the amazing fatty acids contained within coconuts. These fatty acids can help to reduce your appetite, help burn fat and can kill harmful pathogens found in the body.
This lovely raw cake is a perfect way to indulge this Christmas. Simple and easy to make this is a great recipe to share with friends and family.
2 cups of mixed fruit
1 sprinkle of cinnamon
1 sprinkle of nutmeg
1 tablespoon of fresh orange rind
2 tablespoons of coconut oil
1 cup of walnuts
2 cups of cashews (soaked)
1 cup of dates (pitted and soaked)
2 tablespoons of organic maple syrup
1 teaspoon of orange
3 tablespoons of coconut cream
For the base of the cake:
Line a round cake tin with baking paper (or grease with butter)
Mix together the fruit, cinnamon, nutmeg, orange rind and walnuts together into the food processor. Blend until combined, but still chunky.
Add in the coconut oil and stir.
Scoop mixture into the cake tin and press down so that the mixture is firm in the bottom of the tin. Refrigerate until the filling has been made.
For the filling:
Drain the cashews and dates (keep aside a cup of the water in case you need to extend the mixture)
Blend the dates into a smooth paste using a food processor. Add in some of the spare water if it isn’t smooth enough.
Combine the cashews, orange juice, date paste, maple syrup and coconut cream until smooth.
Smooth the filling over the top of the base and place in the fridge for roughly 8 hours or until set.
After the cake is set you can top it with whatever you choose – shredded coconut or cherries are delicious options!
Recipe thanks to Sophie Guidolin