Raw Christmas Mince Pies: A Sweet, Healthy Treat for the Holidays

Indulge in the spirit of the holiday season with these delectable Raw Christmas Mince Pies. Bursting with wholesome ingredients and traditional festive flavors, these pies are the perfect addition to your holiday menu. If you’re a fan of raw foods or just looking to try something new and nutritious, read on for our step-by-step guide to making these scrumptious treats.

These pies require a Thermomix, food processor or Vitamix, and a mini prep for preparation. Don’t worry if you don’t have a dehydrator; an oven can serve as an alternative!

Ingredients

For the Crust

• 1/2 cup coconut flour
• 1 cup cashews* (soaked for 2–4 hours, rinsed, and drained)
• 1 tablespoon + 2 teaspoons raw honey, agave, maple syrup, coconut nectar or date paste
• 2 tablespoons lemon juice
• 2 tablespoons water
• A pinch of salt

For the 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
• A pinch each of cinnamon, nutmeg, and salt

For the Icing

• 3/4 cup cashews* (soaked for 2–4 hours, rinsed, and drained)
• 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
• A pinch of salt

Preparation

The Crust

1. Process all the crust ingredients in a food processor until finely ground. The mixture should hold together when pressed firmly into the pie tray.
2. Line the pie tray with cling wrap and press the mixture firmly into the tray.
3. Dehydrate for 3 hours at 105º.
4. Remove the crusts from the cases and dehydrate for a further 8 hours at 105º, on a dehydrator mesh sheet.

If you don’t have a dehydrator, use an oven. Keep the oven door slightly open (a spoon can be used for this purpose). Set the oven at the lowest temperature and monitor the crust cases throughout the drying period, as every oven is different and the temperatures vary.

The Filling

1. Process all the filling ingredients in a food processor until they form a paste, except for the figs.
2. Add the figs and process for 10 seconds until combined.
3. Place the mixture in the fridge overnight to marinate.

The Icing

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

Assembling the Pies

1. Spoon the filling mixture into each crust case.
2. Top each pie with the icing.
3. Add a pinch of nutmeg on top of each pie, and they’re ready to serve!

Alternative Crust Recipe

For those who prefer almonds, there is an alternative crust recipe. It yields six pies and uses almond meal instead of coconut flour. Follow the same preparation and assembly steps as above.

Ingredients

• 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
• A pinch of salt

Tasting Notes

These raw Christmas mince pies are honestly phenomenal. Even if you aren’t typically a fan of Christmas mince pies, these are sure to impress. They possess a unique charm that is simply irresistible. As an added bonus, the leftover filling can serve as a delicious jam spread.

Let these raw pies be the healthy highlight of your festive feast. Enjoy!

*Cashews – Soaking the cashews is optional; you can use raw cashews if you prefer. However, if you have the time, soaking is recommended as it softens the nuts and makes them easier to digest.

Penelope( Writer )

Penelope, a talented writer for rachaelsrawfood.com, brings a unique perspective and a wealth of knowledge to the platform. With her exceptional writing skills and deep understanding of nutrition, she plays an integral role in conveying the benefits of raw food to a wide audience.

One of Penelope’s strengths lies in her ability to simplify complex concepts and make them accessible to a wide audience. She understands that not everyone has prior knowledge of raw food or nutrition, so she breaks down information in a way that is easy to understand without sacrificing accuracy. Her writing perfectly balances educational and engaging, allowing readers to grasp the concepts while enjoying the reading experience.

In addition to her writing contributions, Penelope actively collaborates with Rachael, the Editor in Chief, and the rest of the team at rachaelsrawfood.com. She participates in brainstorming sessions, offering creative ideas for new articles, recipes, and projects. Her passion for research ensures that the website’s content is current and evidence-based, providing readers with reliable information to support their raw food journey.