Name: Tropical christmas fruit cake with raw pleasure frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Cuisine: En
Ingredients: 1 cup raw almonds (ground, this will make about 1 ¼ cups almond meal); 1 cup fruit mince; ½ cup dried shredded coconut; ½ cup walnuts (lightly crushed in your hand); ½ cup fresh pineapple (diced); ½ cup coconut sugar; 1/3 tsp each of bi-carb and Cream of Tartar; 100 ml raw cashews (soak in water for 2hrs, they will increase to about 150ml once rinsed and drained); 100g light agave (light honey or coconut nectar); 30 g shaved raw cacao butter

Ingredients

For the cake:

1 cup raw almonds (ground, this will make about 1 ¼ cups almond meal)
1 cup fruit mince
½ cup dried shredded coconut
½ cup walnuts (lightly crushed in your hand)
½ cup fresh pineapple (diced)
½ cup coconut sugar
1/3 tsp each of bi-carb and Cream of Tartar

For raw Pleasure Frosting :

100 ml raw cashews (soak in water for 2hrs, they will increase to about 150ml once rinsed and drained)
100g light agave (light honey or coconut nectar)
30 g shaved raw cacao butter

Preparation

Preparation20 min

Cook time40 min

For the cake :
Mix all ingredients thoroughly then press into a small greased ring tin and bake in 180oc preheated oven for 35-40 minutes or until a skewer come out dry.

Let cool completely before trying to remove from tin. Place the cake into the fridge because you want it to be cool for when you frost it.
Frosting :
Add all ingredients to a high speed blender and blend until super smooth and creamy.

Blending will make the frosting a little bit warm so let it cool for a while then gently pour it over the top of the cold cake so that it just drizzles down the sides.

Put it back into the fridge so that the frosting can semi set then add some decorations to the top if you wish, I used chopped pistachios and Goji berries with a little bit of coconut then get it back into the fridge so that the frosting can set properly.