I love the soft, crumbly texture of these Raw Mince Pie crusts, based on a combination of coconut flour and cashews. The recipe calls for a dehydrator to firm the crusts, but you can use your oven too, set to the lowest temperature.

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Raw Mince Pies [Vegan, Gluten-Free]

Serves

8 mini pies

Ingredients

Crust
  • 1/2 cup coconut flour
  • 1 cup cashews
  • 1 tablespoon + 2 teaspoons raw agave, maple syrup, coconut nectar or date paste
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • Pinch salt
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 agave, maple syrup, coconut nectar or date paste
  • Pinch cinnamon
  • Pinch nutmeg
  • Pinch salt
Icing
  • 3/4 cup cashews
  • 1/2 tablespoon lemon juice
  • 1 tablespoon coconut butter
  • 1 1/2 tablespoon raw agave, maple syrup, coconut nectar or date paste
  • 2 tablespoons water
  • Pinch salt
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Preparation

Crust
  1. Process all ingredients in food processor until finely ground, mixture should hold together when pressed firmly into pie tray.
  2. 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).
  3. Put oven on lowest temperature, you will have to watch the crust cases on and off throughout the drying period as every oven is different and the temperatures vary.
Filling
  1. Process all ingredients in food processor until it forms a paste, except the figs.
  2. Add figs and process for 10 seconds until combined.
  3. Place in the fridge over night to marinate.
Icing
  1. Process all ingredients in a mini prep, until completely smooth.
Assemble
  1. Spoon filling mixture into each case.
  2. Top with icing, and a pinch of nutmeg and they are ready to serve.
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