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Raw Mince Pies

Mince Pies


For the crust:
2 cups cashews
½ cup desiccated coconut
½ cup gluten free oats
½ lemon, juiced
Pinch nutmeg
½ cup dates
Pinch of Himalayan salt

For the filling:
½ cup prunes
½ cup medjool dates
3 apples, chopped
1 cup currants (oil free)
½ cup sultanas (oil free)
Orange juice
½ lemon, juiced

For the icing:
1 cup cashews, soaked for at least 2 hours
2 tbsps lemon juice
1/3 cup warmed coconut oil
1/3 cup agave syrup


For the crust: 

  1. Grind all the ingredients and form into biscuits the size of a large cracker
  2. Lay biscuits into a muffin tray to give a folded basket effect
  3. Dehydrate on 40 for 4 hours (Note: If you do not have a dehydrator then use an oven on 50c for around 4 hours)
  4. Remove from muffin tray and lay on a dehydrator tray to dehydrate or a further 10 hours

For the filling: 

  1. Blend the dates and prunes into a paste and set aside
  2. Place the remaining ingredients into a mixing bowl and stir well before leaving to soak overnight
  3. Fold in date and prune paste and spoon mixture into the baskets

For the icing 

  1. Blend all ingredients together and spoon a generous amount on top of each mince pie

Tip: Top with a sprinkle of nutmeg and orange rind if you have some to hand

Mince Pies