Recipes from Vegetarian Vegan Cooking Classes

This is a lovely traditional no-bake fruit cake! MIX the following ingredients in a large bowl: 1/2 C. Tahini or Cashew Nut Butter 1/4 C. Earth Balance Margerine 1/2 C. Brown Sugar 3/4 C. Pineapple or Orange Juice 2 C. Dates, chopped 2 C. other Dried Fruits, chopped 1 C. Raisins, cooked, or steam to soften 1 tsp. Coriander 1 tsp. Cinnamon 1/2 C. Tapioca Flour LET STAND IN FRIDGE several hours, or overnight ADD : 2 C. chopped NUTS (pecans, hazelnuts, etc.) 4 C. Graham Cracker Crumbs or ground-up Granola PACK into pans* and put in fridge to set CREAMY CASHEW ICING 1 1/2 cups raw Cashews 1/2 cup filtered Water 2 tablespoons Maple Syrup (or Honey, if not vegan) 3 tablespoons Coconut Oil, Cocoa Butter or Ghee (if you are not vegan) 1 tablespoon organic Almond Extract  1/4 teaspoon Celtic Sea Salt * I find that silicone pans work best for quick packing, easy removal of cakes, and fast clean-up