Mince Pies with Cashew Cream

Mince Pies with Cashew Cream

Sweet Mince

  • 1 orange
  • 1 lemon
  • 3 apples peeled, cored and grated (app 350g)
  • 1 cup sultanas (150g)
  • 8 Dried Figs finely chopped (150g)
  • 10 pitted dates finely chopped (100g)
  • 1 tbsp cinnamon 
  • 1/2 tsp grated ginger
  • 1/2 tsp ground clove
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Raw Honey

Zest and juice both the orange and lemon and put in a bowl with all the other ingredients. Mix all the ingredients by hand thoroughly and let stand for a few hours to infuse the flavours and allow the dry fruit to absorb the delicious juices.  Meanwhile prepare the base.

Pie Base

  • 2 cups almonds soaked for 6-8 hours (300g)
  • 1 cup pitted dates (150g)
  • 1 tsp cinnamon
  • Zest of half an orange

Drain and rinse the almonds and process until they are relatively broken down.  Add the dates, orange zest and cinnamon to the food processor and process again until the mixture stars to form a ball.  

Either flatten the base mixture into a cake tin or roll out flat in between 2 pieces of grease proof paper and cut using cookie cutters.

Gently spoon filling onto base.

Cashew Cream

  • 1 cup raw cashews (150g)
  • 8 dates pitted (100g)
  • 1/2 - 1 glass water depending on how thick you want the cream.

Blend all the ingredients adding a little water at a time until you have a thick cream to your preferred consistency.

Add a blob of cashew cream to each minced pie and serve.

Makes about 10 large minced pies.

Don't forget to whizz up some Spiced Cranberry & Orange Juice to wash them down with.

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