Raw Mince Pies with Whipped Cashew Cream (vegan)

Mince pie tartlets
These raw mince pies literally ARE the real thing!  Delicious spiced fruit filling contained in a gluten-free pastry that’s so easy to make, will fill you up better than any traditional mince pie and make your festive experience totally guilt-free.  Go on… have another one 🙂 

You can make these as pretty little tarts (pictured above) or mold them by hand into cups (pictured below).  Both ways are fun ways! 🙂

mince-pies

 

The whipped cashew cream is gorgeous spooned on top of these pies and will work perfectly with just about any dessert.

I like to grind my own gluten-free oats to make the flour, but to save time you can buy oat flour at most good health shops.  You could also use coconut flour.

You will need: Food Processor, spatula, high speed blender

For making tarts: cookie cutters of various shapes & sizes, shallow square baking tins.

For “cupped” pies: Shape by hand, or use muffin tins lined with clingfilm.

NB: This recipe makes aprox 14 tarts/pies.

Raw Mince Pies

Ingredients

  • Pastry Ingredients:
  • 1.5 cups Cashews (pieces are usually cheaper to buy than whole ones)
  • 1.5 cups Oat Flour (or 2 cups Oats ground – see instructions below)
  • 10 Medjool Dates
  • 4 tbsp Agave or Maple Syrup
  • 1 tbsp Lemon Juice
  • 4 tbsp melted Coconut Oil
  • Pinch Salt
  • Filling Ingredients:
  • ¾ cup Raisins
  • ¾ cup chopped dried Figs (stems removed)
  • 1 Apple (diced with skin on)
  • Handful Goji Berries (optional)
  • Zest of 1 Orange
  • Juice of ½ Orange
  • 1-2 tbsp Maple Syrup
  • ½ - 1 tsp Mixed Spice (use less to begin with)
  • Pinch Salt
  • 1 tsp Lemon Juice
  • Cashew Cream Ingredients:
  • 1 cup raw unsalted Cashews (soaked in water 2 hours, drained)
  • Half cup unsweetened Almond, Hemp or Coconut Milk (or other nut milk)
  • 2 tbsp Maple Syrup
  • 2 tsp Vanilla Extract
  • Pinch Himalayan Pink Salt

Instructions

  1. To make the pastry, if grinding your own oats do this first in a food processor, and then transfer this to another bowl while you grind the Cashews down into very fine crumbs.
  2. Put the Oat flour back into the food processor and all the other pastry ingredients and mix well to form a rough dough that sticks together well when pressed between your fingers. Scrape the sides down periodically with a spatula.
  3. To make little pies, transfer the mixture to muffin tin(s) lined with cling film and distribute out evenly with the back of a spoon, shaping into pies. Alternatively, roll the pastry into balls and shape into cups by hand.
  4. To make flat tarts, spread the pastry out onto flat baking sheets, pressing firmly and evenly with the spatula.
  5. Set the pastry in the fridge for at least an hour or two.
  6. To make the filling, place all the filling ingredients, except the Apple, into the processor and grind until well mixed but not fully minced.
  7. Add the chopped Apple and process again for a short time to blend in. Taste and add more mixed spice if needed. Cover and leave in the fridge.
  8. Remove the set pastry from the fridge and, if making tarts, use your cookie cutters to carefully cut out shapes. I find they stick inside the cutter and you can then gently pop them out onto a plate. I used large round ones for the bases, and small stars for the tops. Lay these out on a flat board.
  9. To assemble, distribute the filling onto the larger tartlets and top with a star shape. Return to the fridge and keep them covered.
  10. If making pies, distribute the filling among the pie cases and carefully lift each one out.
  11. They should store quite happily in a sealed container for about a week.
  12. You can also freeze them for a month and defrost in the fridge, which is great for making ahead.
  13. Re-form any left-over dough into flat pieces to cut again, or roll into balls and eat as energy balls!
  14. Garnish Suggestions: A sprinkling of ground Zylotol over the top looks and tastes like icing sugar. (Grind in a coffee or nut mill)
  15. To make the Cashew Cream: Blend all the ingredients together in a high speed blender until smooth and creamy. Some blenders take more work than others. If you have a tamper stick use that, if not just use a spatula to scrape down the sides as you go and keep blending until smooth. Add a little more milk if too thick.
  16. Spoon the whipped Cashew Cream on top of your pies and add a pinch of nutmeg just before serving.
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