We’ve all heard it: Christmas Fruit Cake is known for its sugar overload.
However, this delicious and easy-to-prepare recipe is sure to change your mind about whether or not it should remain a part of your Christmas tradition.
As often as Christmas fruit cake is eaten during the Christmas season, it’s not often someone knows the origins of this sweet Christmas tradition.
Origin of Fruit Cake
The history and origin of fruit cake can be traced all the way back to the days of the ancient Romans.
The ancient Romans were known to concoct satura, a type of energy bar to sustain their troops in battle. Satura was made with pomegranate seeds, pine nuts, raisins, barley mash and honeyed wine.
It was also known to be packed with healthy carbohydrates and beneficial fats and was eventually used as a dessert for special occasions.
More variations of fruit cake began to emerge during the Middle Ages in western Europe as more dried fruits became readily available.
Before the Revolution, the growing tradition of fruit cake was brought to America and by the late 1800’s it was being gifted in beautiful Christmas tins.
Recipe Ingredients & Preparation
It is true that many variations of Christmas fruit cake are loaded with processed sugar.
However, this fruit cake recipe is easy to make AND incorporates healthy carbohydrates and beneficial fats, just as the ancient Romans intended.
- Medjool dates
- Coconut oil
- Almond flour
- Pure maple syrup
- Himalayan salt
- Vanilla extract
- Orange zest
- Lemon zest
- Unsweetened shredded coconut
- Mixed nuts
- Mixed dried fruit
- Powdered coconut sugar (optional)
While Christmas fruit cake is traditionally baked, I’ve crafted this recipe with your time and health in mind.
This recipe is quicker and easier than ever before.
Not only will you save time by using this recipe, but you will also retain the nutritional value of some of its key ingredients by not putting it in the oven to bake.
No Bake Christmas Fruit Cake
May you enjoy this fine Christmas recipe as much as you enjoy the Christmas season!
No Bake Christmas Fruit Cake
- 2 cups organic medjool dates, pitted
- 1 cup organic cold-pressed coconut oil
- 2 cups organic almond flour
- 2 tbsp pure maple syrup
- pinch of Himalayan salt
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 organic oranges, zested
- 1 organic lemon, zested
- 1/2 cup unsweetened shredded coconut
- 1 cup mixed nuts, chopped (pecans, walnuts, almonds, etc.)
- 2 cups mixed dried fruit, chopped (raisins, cranberries, apricots, figs, etc.)
- 6 tbsp powdered coconut sugar
- Line a small cake pan, bread pan or casserole dish with parchment paper.
- In a food processor or high-speed blender, pulse the medjool dates, coconut oil, almond flour, maple syrup, pinch of Himalayan salt, nutmeg, cinnamon and vanilla extract until smooth, then transfer to a large mixing bowl.
- Add the other ingredients (orange zest, lemon zest, shredded coconut, mixed nuts and dried fruit) to bowl and mix well to incorporate evenly.
- Transfer the mixture into the cake pan, bread pan or casserole dish and press everything down with a spatula, then cover & refrigerate overnight.
- To serve, cut into slices and dust with coconut sugar. Enjoy!
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