Raw Mince Pies
You can give these pies to your loved ones, and they’ll never suspect they’re raw unless you decide to tell them! These pies are causing quite a stir in households and offices across the land.
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Raw Mince Pie
A dessert treat that is so delicious and healthy.
Servings12
Nutrition (For one serving)
Calories: 322kcalCarbohydrates: 42gProtein: 8gFat: 16gSaturated Fat: 4gSodium: 89mgPotassium: 480mgFiber: 4gSugar: 18gVitamin A: 181IUVitamin C: 8mgCalcium: 31mgIron: 3mg
Ingredients
Crust
- 2 cups cashews
- 1 cup oat flour
- 1/4 cup coconut sugar
- 6 dried apricots (or dates or figs)
- 1/4 cup water
- 2 tbsp lemon juice
- 1/8 tsp salt
Filling
- 1 cup soft dates
- 1/2 cup orange juice
- 1 1/2 tsp mixed spice or pumpkin pie spice
- 1/8 tsp salt
- 2 apples chopped small
- 1/2 cup raisins roughly chopped
Cashew icing
- 1 cup cashews
- 1 tbsp lemon juice
- 1/8 tsp salt
- 3 tsp coconut oil
- 1/4 cup xylitol (or other sweetener of choice)
- 1/2 cup water
Garnish
Instructions
Crust
- *Raw out flour is made by milling raw oats in a coffee grinder or high-speed blender. If you don’t have raw oats available and you don’t mind using oats that have been steamed to preserve shelf life, then non-raw oats will also work.
- Grind all ingredients in a food processor until thoroughly mixed.
- Press the mixture into a tart/muffin tray that has been lined with strips of baking parchment and dehydrate at 115 degrees F for 3 to 4 hours.
- Remove the crusts from the tray and dehydrate for a further 8+ hours on the mesh dehydrator sheet.
Filling
- Grind all ingredients, except the apple and raisins, until they form a paste.
- Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.
Cashew icing
- Blend all ingredients in a high-speed blender until completely smooth.
Assembly
- Fill each of the crusts with a little of the filling, then top with the cashew icing and a pinch of nutmeg.
Notes
The mince pie should be good for 5 days in a covered container in the fridge.
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