Raw Mince Pies – Vegan Zero Sugar

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:

Topping

Crust ~
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

Filing ~
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
Pinch cinnamon
Pinch nutmeg
Pinch salt

Icing

      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

Pinch salt

Preparation

Crust

  1. Process all ingredients in food processor until finely ground, mixture should hold together when pressed firmly into pie tray.
  2. 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).
  3. 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.

Filling

  1. Process all ingredients in food processor until it forms a paste, except the figs.
  2. Add figs and process for 10 seconds until combined.
  3. Place in the fridge over night to marinate.

Icing

  1. Process all ingredients in a mini prep, until completely smooth.

Assemble

  1. Spoon filling mixture into each case.
  2. Top with icing, and a pinch of nutmeg and they are ready to serve.