PREP TIME

10 minutes

YIELD

one 9-inch cake

INGREDIENTS

For the Pecan-Walnut Spice Cake:
1 ½ cups raw pecans
1 ½ cups raw walnuts
2 Tbsp shredded, unsweetened coconut
8 Medjool dates, pitted
1 cup raisins
1 ½ tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground nutmeg
½ tsp vanilla extract
½ tsp high mineral salt

DIRECTIONS

1. Place the pecans, walnuts and salt into a food processor fitted with an “S” blade and process until the nuts are broken down into small pieces and resemble a fine crumble.

2. Add the coconut, dates, raisins and spices to the food processor and process until the dried fruit is broken down, well incorporated and the mixture begins to stick together.

3. Remove the cake mixture from the food processor and press into a pie plate or a 9” springform pan.

INGREDIENTS

For the Orange-Date Glaze:
Prep Ahead**: Soak dates in orange juice for 15 minutes
Prep Time: 5 minutes
Yield: ½ cup, enough for one 9” cake

6 Medjool dates, pitted
¼ cup fresh orange juice
pinch high mineral salt
2 Tbsp coconut water

DIRECTIONS

1. Soak the pitted dates in the orange juice for 15 minutes to soften them before blending.

2. Place the dates, and orange juice soaking liquid, salt and coconut water in a blender and blend until the glaze is smooth stopping the blender occasionally to scrape down the inside of the blender with a rubber spatula.

3. Stored in a sealed container in the refrigerator, Orange-Date Glaze will keep for 10 days.

To Assemble the Cake:

Using a rubber spatula, spread the Orange-Date Glaze onto the top of the Pecan-Walnut Spice Cake. Place the cake in the refrigerator for 10 minutes or more to firm prior to serving. Alternatively, you can also place the Orange-Date Glaze into a squeeze bottle and drizzle on top of the cake and/or each individual serving plate.