- 1 cup pitted dates, soaked in hot water for at least 1 hour, then strained (discard the water)
- 2 cups raisins
- 1 ¾ cups almond meal*
- ¼ cup hazelnut meal*
- ¼ cup brazil nut meal*
- ½ cup fruit-sweetened orange marmalade
- ½ cup diced dried prunes
- ¼ cup pine nuts
- 1 tbsp cinnamon
- ½ tsp allspice
- ½ tsp almond extract
- dried coconut milk powder for dusting, date syrup (or coconut syrup) for caramel sauce drizzle, extra pine nuts for garnish
- Process all cake ingredients together in a food processor into a sticky uniform mixture (it should have a bit of a crumb to it — careful not to over-process into a paste).
- Line a small bread loaf (or a dish of a similar size — the one I used here is roughly 4″ x 6″) with parchment paper. Transfer the prepared cake mixture into the pan and press down with the back of a spoon so that it molds to the shape of the pan. Cover with another piece of parchment paper and press down some more with a flat-bottomed object (like another container) to compact the cake into the pan as much as possible.
- Freeze overnight (or for at least 6 hours) to set.
- When ready to serve, remove from pan, dust with coconut milk, drizzle with caramel syrup, and garnish to your liking. Thaw out on the counter slightly (10 mins or so), slice and serve. Store leftovers in the freezer.