SPICED NUT & FRUIT CAKE

This recipe is grain-free, dairy-free, egg-free, soy-free, and refined sugar-free

Total time:  55 minutes (preparation only: 10 minutes)

Servings: 12

Ingredients:

200 g (7 oz) ready-to-eat dried dates (chopped)
100 g (3½ oz) Brazil nuts
100 g (3½ oz) cashew nuts
100 g (3½ oz) hazelnuts
100 g (3½ oz) ready-to-eat dried apricots (chopped)
80 g (3 oz) almond flour
40 ml (1½ fl oz) coconut oil
30 g (1 oz) reduced-fat cocoa powder
5 tsp ground cinnamon
2 tsp ground cloves
1 tsp ground cardamom
½ tsp ground nutmeg
½ tsp white pepper
40 servings stevia (Each stevia product will specify on the packaging what the serving for that product is. The serving should be an equivalent of 1 level tsp of sugar. I use SweatLeaf.)
100 ml water

Additional:
oil for coating
dusting of flour for coating
greaseproof paper

Method:
1. Pre-heat oven to gas mark 2 (150°C / 300°F).
2. In a bowl, mix nuts (break Brazil nuts into quarters), apricots, flour, cocoa powder, spices, and stevia.
3. Blend the dates with 100 ml of water into paste, heat it up together with coconut oil, and combine thoroughly with the other ingredients.
4. Transfer the mixture into a non-stick baking tin (or tray coated with a bit of oil) and a dusting of flour, distribute evenly, top with a piece of greaseproof paper and compact the mixture with your hand.
5. Remove the greaseproof paper and bake for 45 minutes.
6. Once baked, allow to cool completely and slice carefully with a serrated knife (you may want to refrigerate briefly to make sure you able to cut cleanly).
7. Consume within 3-5 days (store in an air-tight container), or freeze.

ENJOY!