Tis the season to enjoy mince pies! I’m thinking these could be enjoyed all year round – I’m off to sunnier climes this Christmas but didn’t want to miss out on making a raw version of one of my favorite fares.
I cobbled together my own recipe from a few online, here’s how it went:
2.5 cups of cashews
1.5 cup of coconut flower
1/4 cup of honey
squeeze of agave (you can also use maple syrup)
3 tablespoons of water (you can play around with this for consistency)
Juice from a medium sized lemon
Pinch of Salt
1/2 cup sultanas
1/2 cup figs
1/4 cup currants
1/4 cup orange juice
1/8 teaspoon orange zest
1/2 tablespoon raw agave, maple syrup, coconut nectar or date paste
- 3/4 cup cashews
1/2 tablespoon lemon juice
1 tablespoon coconut butter
1 1/2 tablespoon raw agave, maple syrup, coconut nectar or date paste
2 tablespoons water
- Process all ingredients in food processor until finely ground, mixture should hold together when pressed firmly into pie tray.
- Line cling wrap in pie tray, press mixture firmly into tray and dehydrate for 3 hours at 105º. Remove crusts from cases and dehydrate for a further 8 hours at 105º, on dehydrator mesh sheet. If you don’t have a dehydrator you can use an oven, keep oven door slightly open (you can use a spoon).
- Put oven on lowest temperature, you will have to watch the crust cases on and off throughout the drying period as every oven is different and the temperatures vary.
- Process all ingredients in food processor until it forms a paste, except the figs.
- Add figs and process for 10 seconds until combined.
- Place in the fridge over night to marinate.
- Process all ingredients in a mini prep, until completely smooth.
- Spoon filling mixture into each case.
- Top with icing, and a pinch of nutmeg and they are ready to serve.