Description
These vegan and gluten-free mince pies are filled with a warmly spiced fruit mixture and encased in a nutty, naturally sweet pastry. Perfect for festive occasions or a cozy dessert.
Ingredients
- 1 cup orange juice
- 1/2 cup raisins
- 1/2 cup currants or sultanas
- 3 small apples, cored and cut into 1 cm cubes
- 1/2 cup dried apricots, chopped
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 tbsp coconut oil
- 1 cup almonds
- 2 cups oats (gluten free if needed)
- 2 tbsp arrowroot powder
- 1/4 cup coconut oil or vegan butter, room temperature
- 13 small dates
- 4 tbsp cold water
- Flour of choice, for rolling
Instructions
- Preheat oven to 175°C (350°F) and lightly grease two 6-cup muffin tins with coconut oil.
- Place orange juice, raisins, currants or sultanas, apples, apricots, cinnamon, ginger, cloves, nutmeg, and coconut oil into a saucepan over medium heat.
- Cook for 25–30 minutes, stirring frequently, until the apples soften and the mixture thickens. Set aside to cool.
- Blend almonds into a fine flour and transfer to a large bowl.
- Blend oats into flour and add to the bowl with the almonds.
- Add arrowroot powder and rub in coconut oil or vegan butter until the mixture resembles breadcrumbs.
- Blend dates into a paste, add to the mixture along with cold water, and mix until a dough forms. Add more water if needed.
- Roll out the dough on a floured surface to about 1/2 cm thickness.
- Cut 12 circles using a 9 cm cutter and additional star shapes for the tops.
- Press the circles into the muffin tin to form bases.
- Fill each with about 2 tbsp of filling and top with a pastry star.
- Bake for 20–25 minutes until golden.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure oats are certified gluten free if needed.
- You can substitute vegan butter for coconut oil in the pastry for a richer flavor.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- Serve warm with a dusting of powdered sugar or a dollop of dairy-free cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pie
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 35 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
