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! 🙂
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.
- 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
- 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.
- 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.
- 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.
- To make flat tarts, spread the pastry out onto flat baking sheets, pressing firmly and evenly with the spatula.
- Set the pastry in the fridge for at least an hour or two.
- To make the filling, place all the filling ingredients, except the Apple, into the processor and grind until well mixed but not fully minced.
- 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.
- 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.
- To assemble, distribute the filling onto the larger tartlets and top with a star shape. Return to the fridge and keep them covered.
- If making pies, distribute the filling among the pie cases and carefully lift each one out.
- They should store quite happily in a sealed container for about a week.
- You can also freeze them for a month and defrost in the fridge, which is great for making ahead.
- Re-form any left-over dough into flat pieces to cut again, or roll into balls and eat as energy balls!
- Garnish Suggestions: A sprinkling of ground Zylotol over the top looks and tastes like icing sugar. (Grind in a coffee or nut mill)
- 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.
- Spoon the whipped Cashew Cream on top of your pies and add a pinch of nutmeg just before serving.