Raw Vegan Fruit Cake Balls

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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


  1. 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.....
  2. Grind the almonds, cashews, and coconut down to crumbs in a food processor.
  3. Add the dates, extract, and zests. Process until the dates are broken down and the mixture is combined.
  4. 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).
  5. Stir in the pecans by hand.
  6. 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.
  1. 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.
  2. 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.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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