You gotta love mince pies! They are so comforting and festive tasting.
These ones are raw mince pies – as in all of the ingredients are from natural sources and there is no cooking involved. The pastry is made from oats, ground almonds and coconut oil! I added chia seeds too – but it’s optional. They are seriously tasty in their raw food state, however, they are super versatile and can be cooked if you want the base to have a short crust pastry consistency.
- 100g dates
- 100g sultanas
- 50g walnuts
- 1 small orange
- juice of 1/2 lemon (plus rind)
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- pinch nutmeg
- pinch chilli flakes
- thumb of fresh ginger (optional)
- 200g oats
- 200g ground almonds
- 100g coconut oil or coconut butter (unmelted)
- 2 tsp chia seeds soaked (for at least 5 minutes with 3 tablespoons of oat or rice milk (or water)
- Pinch Himalayan/sea salt
- To make the filling, grate the rind off of the orange and lemon. Peel the orange.
- In a food processor, blend the dates with the orange and lemon rind, the rest of the peeled orange and lemon juice. Blend until sticky.
- Add the walnuts, ginger and spices. Blend again until almost smooth (but still a bit nutty).
- Scrape down the sides of the processor and add the sultanas. Blitz for a maximum of 5 seconds – purely to mix the sultanas but not blend them.
- Empty the mixture out of the processor and keep to one side.
- You’ll use the food processor again to make the pastry – but there’s no need to wash it in between. Just add the pastry ingredients (the sticky residue in the processor will help the pastry to bind).
- To make the pastry, blend the oats, ground almonds and coconut oil together until it mixes.
- Add in chia/milk mixture and blend again until the ingredients start to bind and it looks like pastry. You may need a splash more liquid if it doesn’t bind – and get your hands involved to knead it together. If you find that it’s too sticky, add more oats and blitz a bit longer. It really depends on the coconut oil/butter you use. Leave in the fridge the harden for a while too if need be.
- On an even surface, flatten out the pastry (use your hands rather than a rolling pin) and make mince pie size circles (using a pastry cutter if you have one). I actually used a small cup to cut out the circles and then moulded them over the bottom of the cup to give them a lip.
- Add 1-2 teaspoons of filling to each pastry case. Pop in fridge for 30 minutes to set. Keep them here until ready to serve.
- As they are raw mince pies, they taste delish just like this. HOWEVER. the bonus of this recipe is that they can be baked. So, if you wish… bake in a preheated oven (180 degrees celsius) for 15 minutes, until the edges become golden brown.
- Decorate your festive fancies with with pomegranate seeds, blueberries, nuts, anything you fancy. Sprinkle with maca powder for a ‘dust of snow’ effect!
- Serve with avocado. Go on. Dare you 🙂