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Raw Christmas Cake

100g walnuts
50g pecans
50g almonds
110g macadamias
50g dates
120g raisins, divided
4 tsp. mixed spice
1 tbsp. RAW Organic Black Chia Seeds
40g coconut sugar
Zest of 2 oranges
Zest of 1 lemon
100ml orange juice
45g RAW Organic Virgin Coconut Oil
50g coconut flour
70g dried cranberries
40g flaked almonds

For the marzipan:

70ml cacao butter, gently melted
200g ground almonds
80g RAW Organic Pure Blossom Honey
50g RAW Organic Maya Honey
50g coconut flour
1 tsp. turmeric powder
2 tsp. almond essence
Pinch of salt

For the icing:

250g coconut butter, softened
130g desiccated coconut
150g RAW Organic Maya Honey

To decorate:

Goji berries
Dried cranberries
Sliced pistachios

Put the walnuts, pecans, almonds and macadamias into a food processor with the dates, 50g of the raisins, spice and chia seeds. Blend until crumbly.

Add the coconut sugar, orange and lemon zest, orange juice, coconut oil and coconut flour. Blend again until everything is well combined and you have a thick but sticky dough.

Add the cranberries, 70g of raisins and the flaked almonds and pulse a few times so that everything is combined but you still have texture.

Press the mixture evenly into a cake tin (roughly 8 inches) that has been lined with cling film and refrigerate for 30 minutes minimum, until it has started to firm up.

Meanwhile, put all of the ingredients for the marzipan into a food processor and blending until you have a thick, sticky dough. Take the cake out of the fridge and turn it out onto a flat surface. Use your hands to press the marzipan evenly all over the cake. Put it back in the fridge for about 30 minutes to firm up.

Put all of the icing ingredients into the food processor and blend until smooth. Spoon onto the cake, covering the marzipan layer completely. Decorate with gojis, cranberries and pistachios and refrigerate until firm.


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