Ceres Organics Vegan Christmas Cake, Eggnog & Fruit Mince Tarts. From Christmas Cake to Eggnog and Fruit Mince Tarts, these vegan recipes will convince you that nuts are the perfect ingredient for a healthy Christmas feast.
Ready in 30 minutes, plus soaking and setting times | Makes 1 cake
Frosting
1½ cups Ceres Organics RAW Cashews, soaked 2-4 hours, rinsed and drained
½ cup Pacific Organic Almond Beverage, Unsweetened
1 tbsp Ceres Organics Vanilla Extract
¼ cup Ceres Organics Coconut Nectar Syrup
1¾ cups Ceres Organics RAW Virgin Coconut Oil, melted
3 tbsp Ceres Organics RAW Cacao Butter, melted
Cake
1 cup Ceres Organics Whole Almonds,
soaked for 4 hours
¾ cup Ceres Organics Desiccated Coconut
½ cup Ceres Organics RAW Brazil Nuts, roughly chopped
1 apple, cubed
3 pcs Ceres Organics Dried Figs, chopped
¾ cup Ceres Organics RAW Deglet Noor Dates, roughly chopped
¹/3 cup Ceres Organics Sultanas
¼ cup Ceres Organics Dried Wild Blueberries
1 cup Ceres Organics RAW Mango Slices, roughly chopped
2¼ tbsp Planet Organic Ground Cinnamon
1½ tsp Planet Organic Ground Ginger
1 tsp allspice
¹/3 tsp clove powder
¼ tsp nutmeg powder
1 tsp lemon zest zest and juice of 1 orange
2 tbsp Ceres Organics Vanilla Extract
3 tbsp Ceres Organics RAW Virgin Coconut Oil, melted
¼ cup Ceres Organics Brown Rice Malt Syrup
Binding Ingredients
2 tbsp Ceres Organics RAW Virgin Coconut Oil
¹/3 cup Ceres Organics Whole Flaxseed
2 cups water
To make frosting: combine all ingredients except coconut oil and cacao butter in a blender. Blend until smooth. Add some water if too thick. With the blender still running, slowly add coconut oil and cacao butter. Place in fridge to set for 3-4 hours before using.
To make cake: blend almonds and coconut separately in a food processor until they resemble meal. Transfer to a bowl, add all dry and binding ingredients, with a pinch of salt. Fold together.
Blend remaining wet ingredients until well combined. Add to dry mixture and mix until they come together. Shape into a round or square cake and place in the fridge for 30 minutes to set.
Frost cake and serve.
Nutty Fruit Tarts | Ready in 1 hour. Makes 24 mini tarts.
Fruit Mince
½ cup Ceres Organics Sultanas
½ cup Ceres Organics RAW Deglet Noor
Dates, chopped
½ cup Ceres Organics Dried Figs, diced
½ cup Ceres Organics Sundried Apricots, chopped
½ cup Ceres Organics Dried Wild Blueberries
½ cup Ceres Organics Coconut Nectar Syrup
2 green apples, peeled and grated
1 tsp Planet Organic Ground Cinnamon
1 tsp Ceres Organics Vanilla Extract
½ tsp mixed spice
zest of ½ lemon and 1 orange
2 Planet Organic Chai Spice tea bags,
made into 1 cup of tea with hot water
Crust
4 cups Ceres Organics Almond Meal
2 cups Ceres Organics Desiccated Coconut
1 tbsp Ceres Organics Brown Rice Malt Syrup
1 tbsp Ceres Organics RAW Virgin Coconut Oil
To make the fruit mince, mix all ingredients in a large bowl. Cover and leave to sit for at least 24 hours, stirring occasionally.
To make the crust, process all ingredients until smooth and sticky.
Press mixture into small tart pans with removable bottoms. Place in freezer to set for at least 30 minutes.
To assemble the nutty fruit tarts, fill
tart crusts with the fruit mince mix.
Place in the fridge until ready to serve. The crust will be crumbly so take extra care when removing from tart pans.
Jolly Cashew Punch (Vegan Eggnog) | Ready in 40 minutes. Serves 12.
1 cup Ceres Organics RAW Cashews
2 cups fresh water
1 can Ceres Organics Coconut Cream,
warmed and stirred until liquefied
6 pcs Ceres Organics RAW Deglet
Noor Dates
1 tsp Ceres Organics Vanilla Extract
3 tbsp spiced rum (optional)
½ tsp sea salt
1 tsp freshly grated nutmeg
¼ tsp Ceres Organics Guar Gum, for thickening (optional)
Soak cashews in boiling water for at least 30 minutes. Rinse and drain.
Blend all ingredients on high speed for two minutes or until smooth. Chill and serve.
