Festive mince pies filled with a medjool date filling…
These festive little plant based mince pies are the perfect Christmas treat or gift for family and friends.
Details
Servings
12-14 servings
Prep time
Plant Based / Contains Nuts
Prep time
30 minutes
Cooking time
30 minutes
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Ingredients
- For the filling
200g Medjool Dates
120g Candied Peel
80g Coconut Oil
100g Coconut Sugar
50g Ground Almonds
50g Almond Flakes
1 Cooking Apple
100g Dried Cranberries
Zest and juice of 1 Orange
1/2 tsp Cloves
1 1/2 tsp Mix Spice
1/2 tsp Ground Ginger
2 tsp Ground Cinnamon
100ml Whisky
- For the pastry
400g Plain flour
200g Margarine
100ml Soya Milk
40g Coconut Sugar
Directions
- In a saucepan mix the filling ingredients together, simmer at low heat for 10 minutes, remove from the heat and allow to cool.
- Mix together the pastry ingredients to form a dough and refrigerate until the filling is cool.
- Roll out the pastry, then using a cutter, cut out pie bases and with a smaller cutter, cut out lids. Fill each base and top.
- Bake for 40 minutes at 175°C. Dust with icing sugar.