A Christmas tradition, they're a love it or hate it! These #dangerouslytasty version of the Christmas classic are guaranteed to convert even the biggest of mince pie haters out there!
200g almond flour
3 tbsp almond butter
3 tbsp maple syrup
¼ tsp bicarbonate of soda
Dash of plant based milk
1 red apple, chopped into bite sized pieces
30g coconut sugar
200g dried fruit (we used a vine fruit mix)
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground mixed spice
½ tsp ground allspice
¼ tsp ground cloves
Juice or 1 orange
- Start by preheating your oven to 180
- We’re going to start by making the pastry. In a bowl add the almond flour, almond butter, maple syrup and bicarbonate of soda and mix until well combined.
- You may need to add in a dash of mylk to reach a dough consistency, we ended up adding around 1 tbsp.
- Once you have your dough, place it in the fridge to firm up whilst you get on with making the mince pie filling.
- To make the mincemeat filling add the chopped red apple, coconut sugar, dried fruit, spices and juice of 1 orange to a medium sized saucepan.
- Place the saucepan containing the mincemeat ingredients onto a low heat and leave to simmer for around 10 minutes, or until the mixture is soft.
- Next, get your dough out of the fridge and roll until around the thickness of a pound coin. Then cut out 8 circles (these will be the casing) and 8 small stars (for the top).
- Place the circles in the holes of a muffin tray and fill each cup with around a teaspoon of the mincemeat filling. Once each pie is filled, place one of the pastry stars on each pie.
- Bake in the oven for around 12-15 minutes or until golden.
- Once the mince pies are baked, leave to cool in the tin before carefully removing.
- Enjoy! We also love these with a dollop of dairy free ice cream or coyo on top, yum!
One mouthful and your taste buds will be belting out all your favourite Christmas tunes!
The Raw Bake team x
P.S. These are certainly Santa approved!