By Chef: Heather Pace
Posted: December 20, 2016
Not a fan of fruitcake? Before you swear it off forever, please commit to trying this recipe first. These little frosted fruit cake balls are sooo good! They’re moist, sweet, nutty, and packed with flavour from the fruits, zests, and extracts. They also freeze well. Top with frosting for the perfect finishing touch.
- 1/2 cup almonds
- 1/2 cup shredded coconut
- 1/4 cup raw cashews
- 1/2 cup pitted packed dates, chopped
- 1 teaspoon almond extract
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1/3 cup mixed dried fruit (I like cherries, goji berries, mulberries, and raisins)
- 1 tablespoon lemon juice
- 1/4 cup fresh orange juice
- 1/4 cup chopped pecans
- 2 tablespoons melted coconut butter
- 1 tablespoon cashew butter*
- 2 tablespoons melted coconut oil
- 1/2 tablespoon maple syrup
- Soak the dried fruit in the lemon and orange juice for 30-60 minutes to soften and absorb the flavours. Strain the fruit BUT keep the juice…..
- Grind the almonds, cashews, and coconut down to crumbs in a food processor.
- Add the dates, extract, and zests. Process until the dates are broken down and the mixture is combined.
- Add the soaked fruit mixture and pulse several times to incorporate it (briefly!). Add up to 1 tablespoon of the juice, as needed to create a dough that holds together (it should be moist but NOT wet).
- Stir in the pecans by hand.
- Use a mini ice cream scoop to create balls of dough and release them onto a parchment paper lined tray. Place into the freezer while making the frosting.
- Whisk all ingredients together until smooth in a bowl set over a pot of hot water (to make sure it stays warm and fluid while mixing). Now set aside, whisking periodically, until it starts to thicken slightly, about 10 minutes.
- Pour over the chilled balls and it will firm up quickly. Store in the fridge.
*Note: roasted cashew butter tastes very different to raw so will change the flavour and also change the colour.