Raw Mince Pies [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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.

Raw Vegan Mince Pies

This Recipe is :

Raw Vegan Soy Free Sugar Free / Low Sugar Wheat 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

Preparation

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

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.

Icing

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

Assemble

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

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

Cashew

Coconut Flour

Fig

AUTHOR & RECIPE DETAILS

Rachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'