Nut Cake

Wet ingredients:


3          large dates pitted and cut into 
            small pieces
5-6       small dried figs
1/3       cup shelled pistachios chopped
1/3       cup walnuts chopped
1/2       cup coconut milk
3          drops of coffee extract (optional)

• Cut the hard part of the fig's tips and chop them into small pieces. Soak  figs, dates, pistachios, walnuts and coffee drops (optional) in coconut milk inside a tightly sealed container.   Refrigerate for at least several hours.

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Dry ingredients:






1      large date pitted
2      tablespoons coconut flour
2      tablespoons coconut flakes
1      teaspoon unsweetened cocoa 
        powder
1/3   cup walnuts
1      tablespoon xylitol
pinch of cardamom powder (optional)

• Mix date, coconut flour, coconut flakes, cocoa powder, cardamom powder, walnuts, and xylitol in a food processor until the mixture resembles a powdery substance.  Pour dry ingredients into a mixing bowl.

• Remove the wet ingredients from the fridge, put them in the food processor, and mix well.

• Line a small (about 4x4x3 inches) glass container with a plastic wrap.  Place a 1/4 of an inch layer of dry ingredients in bottom of container.  Top with a layer of wet ingredients.  Alternate thin layers of dry and wet ingredients until all are used.  Place the glass container in the freezer for at least 3-4 hours. 

•  Let it thaw 30 minutes before serving.   Use the plastic wrap to un mold.