Raw Mince Pies

Raw vegan mince pies on a red napkin

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.

Rate This Recipe
4.84 from 12 votes

Raw Mince Pie

A dessert treat that is so delicious and healthy.
Servings12

Nutrition (For one serving)

Sodium: 89mgCalcium: 31mgVitamin C: 8mgVitamin A: 181IUSugar: 18gFiber: 4gPotassium: 480mgCalories: 322kcalSaturated Fat: 4gFat: 16gProtein: 8gCarbohydrates: 42gIron: 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.
    Rate This Recipe
    4.84 from 12 votes
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    Russell James

    Post by Russell James


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    December 24th, 2005

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