This traditional British recipe is a Christmas classic that dates back to the 13th-century. It typically is made from a combination of minced meat, fruit, and Middle Eastern spices, but this raw version uses all dried fruit as the filling. There are two different crusts: one nut-free and one made from cashews. These mini fruit mince tarts are the perfect size for a Christmas dessert spread: delicious enough to satisfy your sweet tooth, but small enough to leave room for more dessert.

Fruit Mince Tarts [Vegan, Gluten-Free]

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For the Filling:

  • 1 1/2 cups golden raisins
  • 1 1/2 cups pitted dates, chopped
  • 1 cup figs, diced
  • 1 cup prunes, pitted and chopped
  • 1/2 cup currants
  • 1/2 cup agave nectar, coconut syrup, or fresh pineapple/orange juice
  • 2 green apples, peeled and grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla powder
  • 1/2 teaspoon mixed spice
  • Zest of a 1/2 lemon and orange
  • 2 chai tea bags, brewed 1 cup hot water

For the Nut-Free Crust:

  • 1/2 cup coconut flour or dried coconut
  • 1/2 cup golden raisins, dates, or raisins
  • 1/2 teaspoon orange zest and vanilla powder (optional)

For the Soft Crust:

  • 3/4 cup, plus 2 1/4 tablespoons raw cashews
  • 1/3 cup, plus 2 tablespoons dried coconut
  • 1 tablespoon light agave nectar
  • 1 tablespoon coconut oil


To Make the Filling:

  1. Add all ingredients to a large glass bowl that had a lid and stir to combine. Let sit on the counter for at least 24 hours, stirring occasionally. The flavors and aroma will develop and it becomes nice and thick.

To Make the Nut-Free Crust:

  1. Blend in a blender until smooth and sticky then press into small removable bottom tart shells. Press out then fill with a tablespoon or two of the fruit mince. Serve cold.

To Make the Soft Crust:

  1. Blend in a blender until smooth and sticky then press into small re-moveable bottom tart shells. It should make six. Place into the freezer to harden then gently remove and fill with the fruit mince mix.
  2. Decorate with sliced goji berries, chopped raw cashews, and coconut shreds. Serve cold.


Coconut flour is very dry and will produce a much firmer and drier crust. It would probably help to keep the soft cashew crust from going soft so quickly.


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