1-In the first step, you’ll blend the dates, almond flour, solid coconut oil, maple syrup, cinnamon, ginger, vanilla, nutmeg, and sea salt in a food processor until it’s smooth. This creates a creamy base that holds everything together. Once blended, transfer the mixture to a large bowl and add the chopped nuts, raisins, cranberries, figs, apricots, shredded coconut, lemon zest, and orange zest, then mix it all thoroughly.

2-Next, line an 8 x 8-inch pan with parchment paper for easy removal, or go with a 9 x 13-inch pan if you prefer a thinner cake. Press the mixture firmly into the pan and smooth the top to ensure even setting. Cover it and refrigerate for at least 12 hours so it firms up nicely the solid coconut oil is key here for the right texture.

3-After chilling, remove the cake from the pan, slice it up, and dust with powdered sugar or cocoa powder if you like. This simple approach makes it flexible for holiday prep, as you can store it in the fridge for up to two months. For those exploring no bake fruit cake recipes, this method keeps things fresh and adaptable.