t Keith's Amazing Raw Jewel Fruit Cake - Ethical Hedonist
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Keith’s Amazing Raw Jewel Fruit Cake

April 8, 2018 in Eat Local & Organic
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Multi Coloured Raw Celebration Pudding

 

Who doesn’t want to have their cake and eat it?!  Why not make this beautiful raw fruit cake created by plant-based chef, Keith Squires, for a special celebration, birthday or just because. All you need is a very good professional blender and this season’s crop of local organic and dried fruits and jewel green veg to make a cake that is almost too beautiful to eat. The pudding is embellished with with fruits and vegetables that adorn this Alice-in-Wonderland cake like edible jewels. It is is gluten free, dairy free and plant-based.

Raw Festive Pudding

100g sultanas

100g dates chopped

100g dried figs chopped

150ml apple juice

¼ tsp ground nutmeg

1 tsp mixed spice

1 tsp cinnamon

100g cashews

100g coconut oil

100g maple syrup

 

Add the juice to the dried fruit and add the spices. Mix well and soak for at least 2 hours.

Place the cashews, coconut oil and syrup in a vitamix or nutribullet type blender. Add 100g of the soaked dried fruit and blend to a puree.

Stir in to the soaked fruit and mix well. Place into a pudding bowl and freeze overnight.

 

Toppings

 

Raw Red as a Beetroot Topping

 

80g Raw Beetroot, peeled and sliced thinly

80g Coconut oil

80g 100% fruit raspberry jam

80g cashews

 

Put the sliced raw beetroot, coconut oil, sugar free jam and cashews in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.

 

Raw Green as Grass Topping

 

80g Raw spinach

80g Coconut oil

1 kiwi

50g agave syrup

80g cashews

 

Put the spinach, kiwi, coconut oil, agave syrup and cashews in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.

 

Raw Orange Topping

 

80g Raw carrot, peeled and sliced thinly

80g Coconut oil

80g 100% fruit apricot jam

80g cashews

 

Put the sliced raw carrot, coconut oil, sugar free jam and cashews in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.

 

Raw Snow White Topping

 

30g Desiccated Coconut

80g Coconut oil

3tbsp Almond milk

50g agave syrup

80g cashews

 

Put the desiccated coconut, almond milk, coconut oil, agave syrup and cashews in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.

For more info or discover Keith’s cookery books, retreats and courses, visit his website – Keith On Food

 

 

 

 

 

 

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about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?



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