Raw Frosted Cranberry Crumb Cake

In all honesty I am a sucker for holiday themed food. Something about those specific flavors makes me feel cozy and loved, as ridiculous as that sounds. I made these for my husband last night and he said it reminded him of something his mother used to make. It is nice to still conjure up those fuzzy feeling even if our diet has become something very different. This recipe is something I think everyone in the family could enjoy, no matter what their diet!

Crust

1 cup walnuts (soaked roughly 4 hours)
1/2 cup raisins
3 dates, pitted
1 teaspoon coconut butter
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pink Himalayan salt to taste

Cranberry Filling

3/4 cup frozen cranberries (if you use fresh you may need to add a bit of water)
2 tablespoons liquid sweetener of your choice (maple syrup, coconut nectar, honey, or agave)

Frosting

1/3 cup coconut butter
1/4 cup coconut oil
1 tablespoon liquid sweetener of your choice (maple syrup, coconut nectar, honey, or agave)
1 teaspoon vanilla

 Mix all crust ingredients in a food processor until dough-like. Line the bottom of a spring-form pan with the crust mixture. Rinse out the food processor and blend the cranberry filling ingredients to a chunky mixture. This will be your second layer. In a pan, at the lowest setting on your stove, warm the frosting ingredients just to the point of melting and turn off. (If you are concerned about over-heating you can also put these in a bowl and submerge the bowl in hot water until melted.) Stir evenly and pour frosting mixture as your top layer. Place your spring-form pan in the refrigerator for at least 15 minutes to set.