No Bake Date & Nut Christmas Fruitcake Recipe
Today we are making a No Bake Date & Nut Christmas Fruitcake Recipe! Christmas time is synonymous with indulgent treats, and this No Bake Fruit & Nut Christmas Fruitcake is a delightful twist on the traditional fruitcake. Instead of spending hours in the kitchen with an oven, you can whip up this festive dessert in no time. Made with wholesome ingredients like dates, almond meal, and an assortment of nuts and dried fruits, this recipe is both simple and satisfying, perfect for those who want to enjoy holiday flavors without the hassle.
The key to this no-bake fruitcake is its sticky, moldable dough, which combines the natural sweetness of soft dates with the richness of almond meal and coconut cream. The addition of raw cashews, pecans, and walnuts adds a satisfying crunch, while dried cranberries, figs, and tooti frooti bits bring a burst of fruity flavor to every bite. A hint of vanilla, cinnamon, ginger, and fresh orange zest elevates the taste, making this fruitcake truly special for the holiday season.
Whether you’re looking for a last-minute gift, a centerpiece for your Christmas dessert table, or a cozy treat to enjoy with family, this No Bake Fruit & Nut Christmas Fruitcake is the answer. It’s an easy yet elegant dessert that captures the essence of Christmas in every bite, all without turning on the oven.
Why You’ll Love This Date & Nut Fruitcake Recipe
A No-Bake Wonder: This recipe is the ultimate solution for those who love the idea of a homemade fruitcake but dread the time-consuming baking process. With no oven required, you can whip up this festive treat in a fraction of the time, making it perfect for last-minute holiday gatherings or when you’re short on time. The simplicity of the no-bake method doesn’t compromise on flavor—each bite still bursts with the rich, traditional taste you expect from a holiday fruitcake. Plus, this easy-to-make dessert is ideal for getting kids or non-bakers involved in the kitchen, turning it into a fun holiday activity.
Naturally Sweetened and Wholesome: Unlike traditional fruitcakes that often rely on copious amounts of refined sugar, this Date & Nut Fruitcake is naturally sweetened with soft dates, providing a deep, caramel-like flavor that’s both satisfying and nourishing. The dates, combined with a variety of raw nuts like cashews, pecans, and walnuts, create a dessert that’s rich in fiber, healthy fats, and essential vitamins. This makes it a guilt-free indulgence that’s as good for your body as it is for your taste buds. Whether you’re following a healthier lifestyle or just looking to enjoy a more nutritious holiday treat, this fruitcake is the perfect way to celebrate the season while still feeling great.
Substitutions
Dates: Use soft, pitted Medjool dates. These should easily squish with your finger. If they’re not soft enough, soak them in boiling hot water for a half hour. Then, drain the water and pat the dates dry before using. You can also try substituting up to a quarter of the dates with plump, black raisins instead (not the small, dried out brown or yellow raisins).
Nuts: You can interchange the nuts with one another – for example, instead of using cashews, use almonds. Or instead of pecans, use more walnuts. You can also use raw macadamia nuts or hazelnuts instead of some of the nuts. This recipe uses raw, unsalted nuts, but you can use some salted, roasted nuts instead.
Note that the flavor of roasted nuts will be stronger and may overpower the other ingredients. I recommend not to use peanuts, as it will overpower the flavor of the fruitcake.
Tooti Frooti: Tooti Frooti (or tutti frutti) is a colorful, candied fruit mix, typically made from raw papaya or watermelon rind that’s been finely chopped, boiled in sugar syrup, and often flavored with different fruit essences. It’s commonly used as a sweet, chewy addition in various desserts. You can find this in Indian grocery stores or online.
Cranberries & Figs: Substitute the dried cranberries or figs with dried cherries or dried apricots.
Orange Zest: Use a fresh orange, tangerine or clementine to get this zest.
Coconut Cream: Pure coconut cream will come from a can. You can find cans of just coconut cream at the grocery store, or find a can of full-fat coconut milk. If using a can of milk, leave it in the refrigerator overnight to allow the cream and water to separate. Then to use it in this recipe, remove the can from the fridge without shaking it. When you open it, the cream will be on top, which can be scooped out, and the water will have separated on the bottom.
No Bake Fruitcake Recipe Notes
- This fruitcake is delicious on its own, but you can also dress it up by serving it with a dollop of whipped coconut cream or a drizzle of dark chocolate. It pairs wonderfully with a hot cup of tea or coffee, making it a perfect treat for cozy holiday evenings.
- For a clean, professional look when slicing your fruitcake, use a sharp knife that has been run under boiling hot water first, and wipe it clean between cuts.
More Recipes You’ll Love
Cranberry Orange Icebox Shortbread
If you make this No Bake Date & Nut Christmas Fruitcake recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
No Bake Date & Nut Christmas Fruitcake Recipe
Equipment
- Food Processor
- Spice Grinder optional
- Fine Hole Grater
- 8×8-inch baking tray
- Parchment Paper
- Spatula
Ingredients
- 1⅓ cups soft Medjool dates pitted
- ¼ cup full-fat coconut cream
- ⅛ tsp pink salt
- 1 tsp fresh orange zest use a fine-hole grater to zest an orange
- ¼ tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ginger powder
- ½ cup almond meal
- 2 tbsp raw almonds
- ¼ cup raw cashews
- ¼ cup raw pecans
- ¼ cup raw walnuts
- 2 tbsp tooti frooti bits
- ¼ cup sweetened, dried cranberries chopped into small pieces
- ¼ cup dried figs chopped into small pieces
- 2 tbsp unsweetened, shredded coconut short-grain
Instructions
- In a food processor, add the first eight ingredients. Blend until a smooth mixture forms. You may have to stop the food processor and scrape down the sides a few times until it mixes well.
- In a spice grinder, pulse together the raw almonds, cashews, walnuts and pecans until they are broken into smaller pieces (eg. each nut should be broken up into 4-5 smaller pieces to be able to bite into, as it will be hand-mixed into the cake). They shouldn't be so fine that they become a powder, but just into smaller chunks. You can also do this with a knife but it will take longer.
- Add the broken nuts, along with the last four ingredients, into the food processor mixture. Do not blend it, but just mix it in with a spatula, until all the add-ins are evenly mixed.
- Line an 8×8 inch baking tray with parchment paper.
- Add the mixture evenly into the tray, pressing it down firmly.
- Place in the refrigerator for at least one hour.
- After an hour, use a knife run under hot water to ensure a clean cut. Cut it into 12 servings.
- Enjoy it chilled, or bring to room temperature before serving.
Notes
- Store in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving.
