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.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
These look pretty wholesome! IS there any poss of subbing out the oat flour? Even raw sprouted dehydrated oats give me jip! I’d love to make these to share this upcoming season, thanks for sharing your rawsome recipe!
Yep, you could use quinoa flour, which is fairly similar in its sponginess I’ve found.
This was a big hit at my raw food pot luck this week. For the lady who couldn’t get hers out of the pan, I used parchment paper and regular muffin tins and it worked like a charm. Russell there is a picture of them on facebook if you want to check them out. Fermenting and Raw Food in Freeport, NS I will definitely be making them again but next time I might sneak a little rum or apple brandy into them. Super impressed with the recipe and give it a 10 out of 10!
Thanks so much for sharing, I LOVE hearing this 🙂
How many calories do you estimate for these ??
i don’t know, Susan. I would plug them in to myfitnesspal.com and see.
Hi Russell, do you think I could freeze the crusts once they have been dehydrated?
That should work, yes.
i was thinking to make this a flat 3 layer pie style
like a pizza
Sounds awesome 🙂
Hi Russell, I tried making these and found it impossible to keep the cling film on the muffin tray because the crust was so sticky. I eventually had to remove the cling film and, of course, I couldn’t get the cases out once I dehydrated them. Had to throw the whole thing out. Your cases look perfect, how did you manage?! Any advice?
Hi Paula, some combinations of non-stick pans and clingiflm will cause that problem. What I would try, is to cut a circle of baking parchment out, the same size as the bottom of each pie case and pop that in before the mixture.
For this method you would not need the plastic wrap at all. Then when it’s time to remove the pies at the end of dehydrating, you will much easier be able to get them out.
As an option to make this easier, seeing as you have the base of the tin covered with baking parchment, you can brush the sides with a sweet oil like almond or macadamia.
Hi Russell, I tried making these and found it impossible to keep the cling film on the muffin tray because the crust was so sticky. I eventually had to remove the cling film and, of course, I couldn’t get the cases out once I dehydrated them. Had to throw the whole thing out. Your cases look perfect, how did you manage?! Any advice?
Hi Paula, some combinations of non-stick pans and clingiflm will cause that problem. What I would try, is to cut a circle of baking parchment out, the same size as the bottom of each pie case and pop that in before the mixture.
For this method you would not need the plastic wrap at all. Then when it’s time to remove the pies at the end of dehydrating, you will much easier be able to get them out.
As an option to make this easier, seeing as you have the base of the tin covered with baking parchment, you can brush the sides with a sweet oil like almond or macadamia.
James you are amazing…. one question though if you can’t eat nuts what would you use as an alternative? Becks
James you are amazing…. one question though if you can’t eat nuts what would you use as an alternative? Becks
Hi Becks, that’s a tricky one on this recipe. You could try sunflower seeds.
Hi Russell ~
Thank you so much for this recipe. I love mince meat…and this really makes my day ! I have been thinking about a Christmas menu as this is my first year going raw. Can short breads be successfully made in a dehydrator? The turkey will be a challenge. 🙂
Blessings
Hi Russell ~
Thank you so much for this recipe. I love mince meat…and this really makes my day ! I have been thinking about a Christmas menu as this is my first year going raw. Can short breads be successfully made in a dehydrator? The turkey will be a challenge. 🙂
Blessings
Hahaha! Thanks, Carol. And yes, I have a recipe for shortbread in my desserts course.
Hi Russell
In Australia coeliacs don’t eat oat any suggestions about what might work here apart from more nuts
Hi Russell
In Australia coeliacs don’t eat oat any suggestions about what might work here apart from more nuts
Hi Robyn, you could use coconut flour.
What is I don’t ave a dehydrator?
What is I don’t ave a dehydrator?
Hi there, Donna.
You can see my video about dehydrators here: http://youtu.be/2M1QBufLpGk
Hi Russell! Just wondering how long the mince keeps for?
You should be good for 5 days in a covered container in the fridge.
Hi Russell! Just wondering how long the mince keeps for?
You should be good for 5 days in a covered container in the fridge.
These look gorgeous and I’ll definitely be trying them (great for autumn with the warm flavours as well as Christmas
These look gorgeous and I’ll definitely be trying them (great for autumn with the warm flavours as well as Christmas
The filling calls for 1 1/2 tsp mixed spice. What spices????
The filling calls for 1 1/2 tsp mixed spice. What spices????
Mixed spice is a blend of spices that can be bought, although if you don’t know what they are, you’re probably not in the UK.
Use pumpkin pie spice instead as it’s very similar.
YUM! Sounds awesome, especially for Holiday company. These would also be great as little tart-size (bite-size) delicacies-right along side the Christmas cookies – raw of course 😉
Thank you – I value alot from your contributions on this site, Sincerely, Cecilia
YUM! Sounds awesome, especially for Holiday company. These would also be great as little tart-size (bite-size) delicacies-right along side the Christmas cookies – raw of course 😉
Thank you – I value alot from your contributions on this site, Sincerely, Cecilia
Hi Russel! I have been searching for a dessert I can make for the holidays even though I have severe adrenal fatigue and this one almost works except I cannot have dates or raisins because they are too high in potassium (and concentraited sugar). Do you know of a substitute not just for this recipe but for sweetening others as well? I am really at a loss!
Also, I can have agave, but not honey or even cocoa because of the theobromine/caffine or coarob because of the potassium. Pretty much can have low GI and no potassium.
Thanks for the help!
You might want to check out Yacon as a sweetener – not sure about potassium in that. Xylitol might be a good option too.
They are not necessarily workable for this recipe though as the dates form a paste that holds everything together.
Hi Russel! I have been searching for a dessert I can make for the holidays even though I have severe adrenal fatigue and this one almost works except I cannot have dates or raisins because they are too high in potassium (and concentraited sugar). Do you know of a substitute not just for this recipe but for sweetening others as well? I am really at a loss!
Also, I can have agave, but not honey or even cocoa because of the theobromine/caffine or coarob because of the potassium. Pretty much can have low GI and no potassium.
Thanks for the help!
You might want to check out Yacon as a sweetener – not sure about potassium in that. Xylitol might be a good option too.
They are not necessarily workable for this recipe though as the dates form a paste that holds everything together.
Dear Jen. I don’t know how to reach you and maybe you’ll never check in here again but my heart reached out to you. I had adrenal fatigue. You might like to check out the book The Medical Medium and work of Anthony William. He says that to heal the adrenals you need to take in enough minerals at frequent intervals, together with a natural form of glucose (all in food form) to allow the adrenals to rest. The key minerals being sodium and potassium. I used to avoid sugars in all forms like the plague, but now eat fruit, dates and honey. I’ve been blown away at the difference in grazing every 1.5-2 hrs with this combination of nutrients had made. I hope this message finds its way to you somehow. or that in the meantime you’re better. or have found your way to the Medical Medium book. Good luck!
You can also find oats that have been processed in a gluten-free facility (oats naturally do not contain gluten). Bob’s Red Mill is a great source for gluten free grains.
Great recipes! I am so inspired. Just wanted to ask about the crust ingredients in the mince pie. My daughter cannot eat Oats because of gluten. What would you suggest instead of oat flour? Thank-you!
From Russell: You can just omit them in this recipe.
Hi Liz,
I don’t have a pic but with Christmas just a few months away, who knows! 🙂
They will last at least a week in a fridge.
Hi! Do you have a picture of this? I’d love to see one! How long does something like this last? A week- two?