Saturday, December 28, 2013

Raw Dessert at its finest: Fruit Loaf Cake

I couldn't think of an apt title for this cake besides "Fruitcake" which makes it sound like those rock hard sugary dried fruit discs that are notorious around the holidays.  This version is raw, and inspired by a little cake photo I saw on pinterest yet couldn't find the link.

Any fruit for the center can be used; I used raspberries and clementines because we have so many, and I thought the vibrant orange would be pretty against the red of the berries.  Pretty maybe, but clementines are weird in a dessert, to be quite honest.  Next time I make this, blueberries, mango or kiwi will find their way into the center.

I do believe the sliced banana outside makes it easier to come out of the pan, but if you line the pan with wax paper and chill it well, the cookie crust alone should suffice.  This recipe is really easy to make, yet looks complicated.  All you need is a few hours' chill time and you're good to go!

Bonus: this tastes even better overnight.  So it makes a pretty rockin' breakfast after last nights' dessert.  Hey maybe lunch, too!

Raw Fruit Loaf Cake
yields 8 big slices


Outer Shell:
20 small dates (or 15 larger medjool dates)
1-1/3 cup unsweetened shredded coconut
1/2 cup sunflower seeds
2 tablespoons sunflower seed butter, unsweetened
water, as needed

1-1/2 bananas
2 clementines
1 cup or so fresh raspberries
(feel free to sub in any of your fave fruits!)


1.  In a glass loaf pan or plastic tupperware, (any shape of your desire really) line up slices of banana as shown:

2.  Food process the crust ingredients, adding enough water as needed for the mixture to come together and form a big ball of dough.  Press the cookie part around the bananas well, saving some of the dough for the topping (which will become the bottom when inverted).

3.  Layer the fruit of your choice, then pack down carefully the remainder of the dough to seal in the fruit and create a rectangle/box.  Chill for a few hours or overnight.

4.  Run a knife under hot water then slide it around the loaf, carefully.  It helps to use the knife to slightly pull the cafe away from the container's edge.  Invert and slice!

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