Raw Christmas Mince Pies

Raw Christmas Pies

Makes 8 pies using a mini pie/cup cake tray

Equipment

Thermomix, food processor or vitamix, and mini prep.

Ingredients: Crust

1/2 cup coconut flour
1 cup cashews*
1 tablespoon + 2 teaspoons raw honey, agave, maple syrup, coconut nectar or date paste
2 tablespoons lemon juice
2 tablespoons water Pinch salt

Ingredients: Filling

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 honey, agave, maple syrup, coconut nectar or date paste
Pinch cinnamon
Pinch nutmeg
Pinch salt

Ingredients: Icing

3/4 cup cashews*
1/2 tablespoon lemon juice
1 tablespoon coconut butter
1 1/2 tablespoon raw honey, agave, maple syrup, coconut nectar or date paste
2 tablespoons water
Pinch salt

Method: Crust

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 through out the drying period as every oven is different and the temperatures vary.

Method: Filling

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.

Method: Icing

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

Assemble

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

Alternative Crust

Makes 6 pies

1/2 cup almond meal
1 tablespoon coconut flour
1 cup cashews*
1 teaspoon raw honey, agave, maple syrup, coconut nectar or date paste
1 tablespoon lemon juice
Pinch salt

Crust

Blend cashews in vitamix to make cashew flour make sure you don’t over blend. Process rest of ingredients in food processor until ground fine, 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 18 hours at 105º, on dehydrator mesh sheet. If you are using this crust recipe, then following filling and icing recipe and instructions above.

*Cashews – Soak cashews for 2–4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.

These pies honestly blew me away. I am not often one for a christmas mince pie but there was something special in this recipe. I used my left over filling as a jam spread, amazing.

Merry Christmas to you and your family, best wishes for 2015.

“Because you are alive, everything is possible.” – Thich Nhat

RC-Signature

Comments

  1. Yum! Can I use shredded coconut instead of coconut flour?

    • Hi Vicky, no you will have to use Coconut Flour for this recipe. The shredded coconut is not the right consistency. ENJOY these are beautiful X

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