Raw Christmas Cake Bites & Marzipan Frosting

If you’re a lover of the traditional Christmas Cake or just fancy trying something a bit different, these festive no bake bites are sure to be a hit. Vegan, dairy-free, gluten-free and with no refined sugar – made from dried fruits, spices and nuts – these really are a taste of Christmas. Make ahead a week before so on the day, you can pop them out the freezer and serve as an after dinner treat – simples!


For the Christmas Cake –

  • 200g Medjool dates, pitted (I got mine from Booths)
  • 100g mixed dried fruit
  • 3 tablespoons almond butter (I used Meridian)
  • 200g nuts (walnuts, almonds, Brazils, pecans – your choice!)
  • 1 teaspoon mixed spice
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • Pinch of ground nutmeg
  • Zest of 1 orange
  • ½ teaspoon vanilla extract
  • 2 carrots, grated (or use apples)

For the raw marzipan –

  • 200g ground almonds
  • 1 teaspoon almond extract
  • 3 tablespoons maple syrup (I used Meridian)
  • 1 tablespoon coconut oil, melted (I used Lucy Bee)

Dried cranberries and pumpkin seeds, to decorate


Get making!

  1. Place the dates, dried fruit, almond butter, nuts, spices, orange zest and vanilla in a food processor (I used my Ninja Kitchen Nutri Ninja) or powerful blender and whizz up for a good minute to allow all the ingredients to break down and come together.
  2. Add the grated carrots and whizz again to combine.
  3. Remove the mixture and divide into 10-12, rolling each into a ball and placing on a lined baking sheet/tray or large tupperware box. Place in the freezer for at least 30 minutes to firm up.
  4. Meanwhile make the marzipan: Simply mix the ingredients together to form a dough-like consistency.
  5. Remove the base mixture and spread a layer of this evenly over the top – I used my fingers! Return to the freezer for at least 2 hours.
  6. Pop out the freezer and slice into squares. Decorate each with a few cranberries and pumpkin seeds – now enjoy straight away!


Keep any remaining squares in the freezer for up to 2 weeks.