Ohhh you are going to love this Paleo Vegan Christmas Raw Cake!
As you know it’s going to be a very merry(maker) Christmas this year! But Christmas can also bring a little (or a lot) of anxiety for us all. First, there’s the whole getting ready part. The presents, the menu, the food shopping, the decorating. Then scheduling: finding the time to do all that preparation, fitting in all the social events + fitting in all that delicious food (like our paleo Christmas raw cake) + all those naughty drinks (we don’t tend to drink too often throughout the year… mainly because we turn into hyperactive, too loud, squealing humans… but hey, it’s time to celebrate!).
Of course, our favourite Christmas topic of choice is the food (duh!). We have been getting a lot of questions, like…
But what are you going to eat on Christmas?
You won’t stick to paleo 100% over the holidays… surely not?!
You guys are boring… just forget your ‘diet’ for once!
These remarks are usually from people who don’t know what we eat + think paleo is some kind of fad + a load of doo doo. But the Christmas lunch or dinner was pretty much designed for the paleo lifestyle! Just a few tweaks here + there + you’re ready to roll!
We’ve already shared our paleo prawns wrapped in bacon as part of the merrymaker Christmas series + today we share our delish paleo Christmas raw cake. Guaranteed to kick any Christmas anxiety out the front door + stop all that questioning about our Christmas menu!
e + c
- 100g pitted dates (check for hidden nasties in all dried fruits)
- 50g dried apricots
- 50g dried apple
- (soak ALL dried fruits together in a bowl of boiling water for around 15 minutes)
- 100g walnuts
- 80g desiccated coconut
- 30g coconut oil
- the rind of 1 orange
- 2 tsp. cinnamon
- 1 tsp. 100% pure vanilla extract
- 250g raw cashews, soaked in water for around 30 minutes
- 150g coconut oil
- 200ml canned coconut milk
- 100g rice malt syrup or raw honey
- 30g raw cacao powder
- 1 tsp. 100% pure vanilla extract
- Use a 12 silicon muffin tray (this works best for the mini size), or line a metal 12 muffin tray with patty cans (you can also do 1 large cake, if you do this, line the base of a 24 cm spring form cake tin with baking paper).
- Start with the base.
- In a food processor, place the walnuts, desiccated coconut + cinnamon.
- Whiz these ingredients until a fine meal forms.
- Transfer the meal into a large mixing bowl, leave this for now.
- Drain the soaked dates, apricots, apple + place them into the food processor, along with the coconut oil, orange rind + vanilla extract.
- Whiz these ingredients until a smooth paste forms.
- Transfer the paste into the mixing bowl with the meal + mix together (you may need to get your hands dirty for this job!).
- Once it’s all combined, divide the mix into 12 + press into each muffin spot, making sure you make the bases even.
- Place these into the freezer.
- Now for the filling.
- Drain the cashews + place them into the food processor.
- Whiz these until a crumbly, buttery paste forms.
- Now add the coconut milk, vanilla extract, honey, coconut oil + vanilla.
- Whiz on high speed for around 4 minutes or until completely smooth.
- Pour half of the mixture into another bowl.
- Add the raw cacao powder to the remaining mixture in the food processor + whiz for 1 minute or until smooth.
- Take the muffin tray out from the freezer + place a spoon of vanilla mix + a spoon of chocolate mix onto each base.
- With a skewer, carefully swirl the two colours together + shake the tray carefully to even out the top.
- Place the tray into the freezer for around an hour.
- Take the tray out of the freezer + let sit.
- Carefully turn out the mini cakes (if using a silicon tray) or serve in the patty can.
- Store the remaining cakes, covered in the fridge for a week. You can also prep these before Christmas, store them in the freezer + thaw them out when required!
Here’s some other paleo christmas cake recipes from our friends: