December 15, 2015 Primal Snack Box

This recipe for a grain-free Christmas cake was created by the very talented Ineke of Nourish, Grow, Cook Enjoy. Full of naturally sweet and sticky dried fruits such as dates, currants and figs, a slice of this will go down an absolute treat on Christmas day! Or any day, in fact!


  • 400g brazil nuts

  • 150g almonds

  • 175 g cashew nuts

  • 250g pitted dates

  • 250g dried figs cut roughly into 1/2 or 1/3rds

  • 250g sticky raisins (see NOTE)

  • 60g goji berries

  • 100g currants

  • 100g dried pineapple (see NOTE)

  • 100g ground almonds

  • 60g coconut sugar

  • 75 g raw honey

  • 1 tsp baking powder

  • 10g ground chia seeds

  • 1 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla powder

  • 2 eggs

  • Filtered water

Serves approx 35 pieces

1. Sticky raisins – I use the Sunmaid variety, they have had no sunflower or other oil added to them and are naturally sweet and sticky.
2. Dried pineapple. This can be replaced with organic apricots instead. It is not the glace pineapple, however if you would like to use this, then halve the water amount.


  1. Firstly mix the pineapple in a small bowl with 1/4 cup boiling water. Spoon honey into the same bowl and set aside for pineapple to soften.

  2. In a large bowl place the brazil, almonds and cashew nuts. To this add the remaining dried fruit (cut the figs into large pieces) as well as the baking powder, ground almonds, coconut sugar, cinnamon and vanilla.

  3. In another small bowl, place ground chia seeds with 4 Tbsp water and mix together, this will become a gel-like paste and replaces the need for more eggs. It works as a binding agent.

  4. Add the pineapple mixture along with the chia seeds and eggs to the dry ingredients. Mix well to combine. Use your fingertips to ensure the mixture is really well mixed and all the fruit and nuts are moist with the mixture, this is really important to ensure it sticks well together when baking.

  5. Place mixture into a large baking dish that has been lined and greased (using coconut oil). Press down firmly. Use a glass jar and hands to press it down, if this is not pressed together tightly, it will fall apart when you cut it later.

  6. Place in an oven at 130 degrees C. Bake for 50 minutes initially, then cover with foil and bake for a further 50 minutes. The top will be brown and it should spring back when touched.

  7. Allow to cool fully before cutting.

  8. This cake will last in the cupboard for at last three weeks, and longer if kept in the fridge… although I have to say, it never makes longer than that around here!

Our lovely friends at Nourish Grow Cook Enjoy are offering our followers an exclusive 10% OFF their entire range this Christmas until the 22nd December! We love featuring their delicious macaroons and fig rolls in our boxes and if you’d like to stock up, now’s the time!

Apply the following code at the checkout: CHRISTMAS10 for orders their website.

For more delicious wholesome recipes, see the Nourish, Grow, Cook, Enjoy website and follow their Facebook, Instagram and Twitter.

1 Comment

  1. Harry 3 years ago

    This looks incredible! Can’t wait to try it! Don’t suppose there’s any way you could cook up some Xmas-themed Biltong starter? ;-)

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