2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
Blend cashews with water.add dates (when smooth) until sweet enough.
1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
pinch clove optional
pinch nutmeg optional
6 cups carrot pulp-
1 1/2 cups chopped dates
Food processor combine:
pecans, pine nuts, until consistant fine.
Pulse coconut, until mixed in.
Add spices, pulse until mixed. (set aside).
Juicer alternating combine:
dates, until through.
Knead until mixture evenly combined. Add nut mixture a little at a time, kneading in.
Line 2 round cake pans with saran wrap (oil the pans first).
Put mixture in pans, pack in.
Refrigerate until ready to frost.
Makes 8 cups, or 10-16 servings
- Contributed by Jan Jenson