It’s Never Too Late To Build A Mince Pie

raw food mince pie recipe

 

The future … seems to me no unified dream but a mince pie, long in the baking, never quite done. — Edward Young

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 🙂

Yields 10 – 12 pies

For the crust

  • 2 cups cashews
  • 1 cup oat flour*
  • 1/4 cup agave nectar, maple syrup, or honey
  • 2 tablespoons water
  • 3 tablespoons lemon juice
  • Pinch of salt
  1. Grind all ingredients in a food processor until thoroughly mixed.
  2. Press the mixture into a tart/muffin tray that has been lined in cling film (plastic wrap) and dehydrate at 105 degrees F for 2 – 3 hours.
  3. Remove the crusts from the pan and dehydrate for a further 8+ hours on the mesh dehydrator sheet.

*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.

 For the filling

  • 1 1/2 cups soft dates, stones and flowers removed
  • 1/2 cup orange juice
  • 1 1/2 teaspoons mixed spice (or pumpkin pie spice)
  • Pinch of salt
  • 2 apples, chopped small
  • 1 cup raisins, roughly chopped
  1. Grind all ingredients, except the apple and raisins, until they form a paste.
  2. Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.
  3. Fill each of the cases with a little of the mixture, then top with the cashew icing and a pinch of the nutmeg.

 

 For the cashew icing

  • 1 1/2 cups cashews
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 3 tablespoons coconut oil
  • 1/4 cup agave
  • 1/2 cup water
  1. Blend all ingredients in a high-speed blender until completely smooth.

 

To garnish

  • Pinch of nutmeg

j

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44 Comments

  1. Paula
    Reply
    Posted

    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?

    • Russell James
      Reply
      Posted

      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.

  2. Paula
    Reply
    Posted

    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?

    • Russell James
      Reply
      Posted

      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.

  3. Carol
    Reply
    Posted

    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

  4. Carol
    Reply
    Posted

    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

    • Russell James
      Reply
      Posted

      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.

  5. Ccsunnie
    Reply
    Posted

    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

  6. Ccsunnie
    Reply
    Posted

    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

  7. Jen
    Reply
    Posted

    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!

    • Russell James
      Reply
      Posted

      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.

  8. Jen
    Reply
    Posted

    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!

    • Russell James
      Reply
      Posted

      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.

    • Susan Bray
      Reply
      Posted

      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!

  9. Ursula
    Reply
    Posted

    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.

  10. Martha
    Reply
    Posted

    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.

  11. Russell
    Reply
    Posted

    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.

  12. Liz Anderson
    Reply
    Posted

    Hi! Do you have a picture of this? I’d love to see one! How long does something like this last? A week- two?

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