Easy Chocolate Christmas Cake (Vegan, Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 tbsp Cocoa powder or cacao powder
  • 2 1/2 cups Dried fruit
  • 1/4 tsp Ginger, ground

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 3 tbsp Coconut flour
  • 1/2 cup Coconut palm sugar. i used better body foods
  • 1/2 cup Dark chocolate around
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 1/4 cup Almonds, toasted and then coarsely chopped
  • 2 tbsp Coconut oil better body foods coconut liquid
  • 1 cup Macadamia nuts or hazelnut, halves

Found on cottercrunch.com

Description

Ingredients

• 2½ cups dried fruit, such as fig, dried cranberries, cherries, or pitted dates
• 1 1/4 cup blanched almonds, toasted and then coarsely chopped (Usually found in baking section of store. Regular almonds toasted will work fine if needed).
• 1 cup macadamia nuts or hazelnut (halves), roasted or toasted (if you are using hazelnuts, remove the skin first)
• 3 -4 tbsp coconut flour
• 2 tbsp cocoa powder or cacao powder ( Better Body Foods )
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• ½ cup maple syrup (or honey if you are not vegan)
• 1/2 to 2/3 cup coconut palm sugar. I used Better Body Foods (See notes for similar options)
• 2 tbsp coconut oil Better Body Foods Coconut liquid
• 1 tsp vanilla
• 1/2 cup chopped dark chocolate around 60-70 % cacao (60 grams)
• powdered sugar and cocoa or cacao powder to dust. For sugar free powdered sugar see notes.

Directions

• First make sure all your fruit and nuts are chopped. And your macadamia nut or hazel nuts are in halves.
• Preheat oven to 350F. Toast the nuts for 5-10 minutes or until golden. Each oven will vary.
• Remove from oven. (*Note* you can use macadamia nuts that are roasted and not toast them, just chop).
• Now reduce your oven to 325F.
• Preheat oven to 325F.
• Grease or line a 8 to 9 inc cake pan with parchment paper. Grease the sides and line the bottom with parchment paper.
• Combine fruit, nuts, flour, cocoa, ground ginger, cinnamon in a large bowl.
• Next Combine your maple syrup and palm sugar in a small sauce pot. Mix on low until sugar is dissolved, then bring to a boil. Should reach around 245F. Remove from boil and let it simmer on low 1 -2 minutes.
• Add chocolate and stir until melted (2-3 minutes). Remove from heat.
• Immediately pour the hot syrup and vanilla over the fruit and nut mixture and, with a sturdy spoon, mix quickly until everything mixed and coated..
• Press into prepared caked tin. I would use a spatula that is a bit damp to press the batter into the tin. That way it doesnt stick.
• Bake until set (about 35 minutes or so) .
• Remove from oven.
• Let it sit and cool for a few hours.
• Once cooled, dust with cocoa and/or powdered sugar.
• Slice thin or into small blocks, then keep wrapped or in a tight container. Should make 15-20 small slices or more if you cut into small 1-2 inch squares.
• To keep flavor Wrap tightly in parchment paper and store in tin. Keeps well for a while there.