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Raw Vegan Mince Pies
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.
Ingredients You Need for Raw Mince Pies [Vegan, Gluten-Free]
How to Prepare Raw Mince Pies [Vegan, Gluten-Free]
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.
- 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.
- Process all ingredients in a mini prep, until completely smooth.
- Spoon filling mixture into each case.
- Top with icing, and a pinch of nutmeg and they are ready to serve.
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I really doubted that the "pastry" would hold together but it did. I was also doubtful about cling film getting too warm but it behaved well. I dehydrated the cases on the top of my hot water boiler cum range cooker, not in the cool, lower oven and they firmed up brilliantly. I added grated apple to the fruit fillling and substituted raisins for figs. The best gluten free mince pies I\’ve ever come across! Many thanks!