2 cups pecans, soaked, drained, and dehydrated for 12 hours 2 cups walnuts, soaked, drained, and dehydrated for 12 hours 2 cups almonds, soaked and drained, and dehydrated for 12 hours 1 teaspoon salt 1/2 pound medjool dates, with seeds removed, soaked for 1/2 hour and drained. 1 teaspoon vanilla powder (see recipe) 1/4 cup raw honey 1/4 cup flax seeds, finely ground 1 cup dried mango, cut into small pieces 1 cup dried papaya, cut into small pieces 1 cup dried pineapple, cut into small pieces 1 cup dried apricots, cut into small pieces 1 cup raisins 2 tablespoons orange zest 2 cups freshly grated coconut 1. Place half of the almonds into a food processor and process until finely ground. 2. Place one half of the pecans and walnuts, with dates, vanilla, salt, and orange zest, in a food processor and process until finely ground. 3. Add in the flax seed, process well. 4. Add honey, and process until the mixture is well blended and place in a bowl. 5. Chop the other half of the pecans, walnuts, and almonds, coarsely, add to the bowl. 6. Add the chopped dried fruit and grated coconut to the bowl, mixing well using your hands. 7. Form into 2 one-inch thick cakes. 8. Decorate the top with pecan halves, wrap in plastic wrap and refrigerate. Place in a decorative tin.