Raw Holiday Fruit cake

By Jackie Graff of Sprout Raw Food
(Yields 2 - 2lb Cakes)
2 cups pecans, 2 cups walnuts and 2 cups almonds
All nuts soaked, drained, and dehydrated for 12 hours
1 tsp salt
1/2 pound medjool dates, with seeds removed,
soaked for 1/2 hour and drained.
1 tsp vanilla powder (see recipe below)
1/4 cup raw honey
1/4 cup flax or chia seeds, finely ground
1 cup dried mango, cut into small pieces
1 cup dried papaya, cut into small pieces
1 cup dried pineapple, cut into small pieces
1 cup dried apricots, cut into small pieces
1 cup raisins
2 Tbsp orange zest
2 cups freshly grated coconut
Place half of the almonds into a food processor and
process until finely ground. Place one half of the pecans
and walnuts, with dates, vanilla, salt, and orange zest in a
food processor and process until finely ground. Add in
the flax seed, process well. Add honey and process until
the mixture is well blended and place in a bowl.
Chop the other half of the pecans, walnuts, and almonds
coarsely add to the bowl. Add the chopped dried fruit
and grated coconut to the bowl, mixing well using your
hands and form into 2 one-inch-thick cakes (using the
container as a form).
Decorate the top with pecan halves, wrap in plastic
wrap. Place in a decorative tin and refrigerate. This can
be formed into cookies also.
Vanilla Powder: Grind 5 vanilla beans and 1/2 cup buckwheat
groats in a blender or seed grinder. Will keep 1-2
months (or more) if refrigerated.