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Fruitarian Festive Cake

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Anne Osborne, editor of and author of Fruitarianism: The Path To Paradise, shares her recipe for Fruitarian Festive Cake. Anne went vegan at age 20 and, a few years later, transitioned to a raw vegan lifestyle in 1990. She has raised two “very happy and healthy” children on a raw food diet. She is a Woodstock Fruit Festival pioneer.

“Although I normally eat monomeals, on certain occasions I do make an exception and make a recipe,” Anne says. “So I would like to share Fruitarian Festive Cake, which is ideal for special occasions. I make it each year for our Christmas dinner. … This recipe can also be made into a smaller ‘cakes’ and served in individual cupcake cases. The ‘cake’ will keep in an airtight container in the fridge for two to three days.”


Fruitarian Festive Cake: Ingredients

  • 2 small or 1 large organic orange
  • ¾ cup of organic dried dates
  • ½ cup of organic dried raisins
  • ½ cup of organic dried sultanas
  • ½ cup of organic desiccated coconut
  • ½ cup of organic coconut crunch (the air-dried flesh of the coconut after the coconut oil has been extracted)
    • If unavailable, use another ½ cup of desiccated coconut.
  •  cup of raw organic carob powder
  • Pinch of cinnamon (optional)
  • 1 cup of raw macadamia nuts
  • Naturally dried mango to decorate (optional)

Fruitarian Festive Cake: Directions

  • Squeeze the oranges into a large bowl, taking care to remove any seeds.
  • Chop the dates finely and add to orange juice.
  • Add the raisins and sultanas to the orange juice.
  • Add the cinnamon (if using) and stir the mixture.
  • Leave the dried fruit or orange juice mixture to soak for a couple of hours.
  • Finely grate the shelled macadamias and then add to the mix and stir again.
  • Add the carob, coconut crunch and desiccated coconut and stir again.
  • Using a pestle, mash all the ingredients in the bowl together until the “cake” has a thick, fudgelike consistency. If the mix is too wet, more of the dry ingredients can be added. If too dry, add more orange juice.
  • Place the “cake” mixture into a bowl, pressing in firmly, and leave to chill in the fridge until close to serving.
  • Cut out shapes from the dried mango using a small cutter and decorate the “cake.” Place in fridge until it needs to be served.

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