DRY 1 c almonds 1/2 c brazil nuts 1 c coconut flour 1 tbsp vanilla powder 2 tsp cinnamon 1 tsp ginger 1/2 tsp sea salt 1/4 tsp clove large pinch nutmeg WET 1 c dried fruit I used 1/3 c each of raisins, sultanas and currants 1/2 c dried figs 1/2 c dried apricots 1/2 c medjoul dates 1 orange juice, flesh and zest 3 tbsp virgin coconut oilsoftened 1 tbsp liquid sweetener eg brown rice syrup, yacon, coconut nectar 1 tbsp vanilla extract 4-6 drops of essential oil eg On Guard, cinnamon, clove, cardamom, wild orange WHITE CHOCOLATE ICING 1 c raw cashews soaked 1-2 hours, rinsed, and drained 1/3 c water 1/3 c cacao butter melted 3 tbsp virgin coconut oilmelted 2 tbsp liquid sweetener e.g. coconut nectar, brown rice syrup 1 tbsp vanilla extract pinch sea salt Fresh berries and mint to garnish
Blend the almonds and brazil nuts in your food processor or blender to form a rough flour. Add the rest of the dry ingredients, pulse to combine, then set aside. Roughly chop the figs, apricots and dates in your food processor or blender (they will be quite sticky), then add the remaining wet ingredients and pulse to just combine. Add the dry ingredient mix back into the food processor or blender and pulse to combine. You want to keep the chunks and the sultanas/raisins/currants whole so be careful not to over blend. Pour the mixture into a tin with the base lined with baking paper and put in the fridge while you make the icing. White Chocolate Icing: Blend together all icing ingredients until silky smooth – there should be no lumps whatsoever. You may need to scrape down your blender a few times in between to get a super smooth result. Pour icing onto the cake and put back into the fridge overnight to set. In the morning, decorate cake with fresh strawberries, blueberries, and mint leaves.
See their full recipe blog and details here https://begoodorganics.com/white-chocolate-christmas-cake/
Source: Thanks to Buffy from Be Good Organics