Festive Mince Pies

We’re getting into the Christmas spirit with these sweet fruity mince pies. You won’t believe us when we tell you that these are better than any store bought mince pies you’ve ever tasted. Thank you to Candice Wharton from @Cape_Town_Foodie for introducing us to this Deliciously Ella inspired mince pie recipe that has taken our Christmas feasting to the next level. Wheat, sugar free and vegan too, it’s the perfect healthy treat to pair with something naughty – vanilla ice-cream comes to mind!


Makes 12 mince pies

For the crust:

400g of ground almonds
6 tablespoons of coconut oil
4 tablespoons of water
20 medjool dates (400g)

For the mince:

2 apples (200g)
1 vanilla pod
100g raisins
100g sultanas
100g dried cranberries
the juice of 2 oranges
1 tablespoon of coconut oil
1 teaspoon of cinnamon
1 teaspoon of ginger

Start by making the mince. Chop the apples into small pieces (discarding the core) and place them into a saucepan. Slice the vanilla pod in half and scrape the seeds into the pan. Then add in all the remaining ingredients and stir it together. Let the mince simmer for about 30 minutes, until the apples are nice and soft.

While the mince cooks make the crust. Place all the crust ingredients together in a food processor and blend for a minute or so until everything has mixed together and the dates are totally broken down. Then sprinkle flour over a surface and roll the mix out so that it’s about half a cm thick.

Heat the oven to 180C.

Grease muffin tins with coconut oil and then mould the mix into the individual tins, once you’ve done this cut the remaining mixture into shapes (I normally do stars), these will go on top of the pies. Then place the tray of crusts in the oven for 8 minutes, until they start to turn golden brown – at which point take them out and allow them to cool while the mince mix finishes cooking.

Once the mince has cooked start assembling the pies. Simply add two heaped teaspoons of mince into each pie before placing a star over the middle of the mince. Bake the pies again for 8 minutes. Once they’ve baked leave for twenty minutes to cool and finish setting before enjoying.

Top with Skinny Scoop ice-cream or a dollop of full cream yoghurt.

Photography: Nicole Lupton from Wellness in the City

Wellness in the City

1 Comment
  • Alex Royal

    December 20, 2017 at 10:44 am Reply

    STUNNING recipe! thank you and we will be sure to share with clients over Christmas X

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