Raw vegan fruitcake packed with wholesome natural 'presents' from nature - fresh apples and dried fruit held in an aromatic network of coconut, nuts, and dates, heady with zippy orange and holiday spice. This recipe makes four mini 7.5 cm (3 inch) cakes. You can make one large cake, if desired.
In a spice grinder or food processor, blend whole activated almonds and desiccated coconut separately until a fine powder. (Skip this step if using store-bought almond flour.)
In a large bowl, combine the almond and coconut flour.
Soak the dried fruits in just enough orange juice to cover for 20 minutes until plump. Drain and cut the dried fruits to 0.6 cm (1/4 inch) cubes. You can vary the mixture of dried fruits, but a combination of different colours and tastes is recommended (e.g. tart apricots and cherries, and sweet figs and goji berries).
While the dried fruits are soaking, cut the apple and macadamia nuts to the size of raisins. Set aside.
In a large bowl, combine all the ingredients for the spice mixture and mix well.
Add the textured ingredients to the wet spice mixture and mix well. This mincemeat mixture can be made ahead and stored in the refrigerator until needed.
Fold the dry ingredients into the mincemeat mixture. Mix well.
On paraflexx sheets, divide the mixture into eight 7.5 cm (3 inch) rounds, using a ring mold to shape them. Dehydrate at 46°C (115°F) for 8 hours or until the exterior is dry to the touch, flipping halfway through. You can also skip dehydrating them and place the rounds directly in the freezer to set, but the cake will be more moist and less firm.
Store the fruit cake in the freezer or refrigerator until ready to frost.
Use an offset spatula and spread a thick layer of coconut yogurt on four rounds. Layer on top the other four rounds and frost the outside of the cakes evenly.
Press a few goji berries and pumpkin seeds or pistachios on the top. Return the frosted cake to the refrigerator or freezer to set. It will keep in the refrigerator for 1 week, or in the freezer for 1 month.
Best enjoyed with a cup of spiced tea or chai latte.
Alcoholic version: use 1/4 cup cognac or brandy. Burn off some of the alcohol over medium-low heat for 1 minute, then add to the wet spice mixture.