“Mince pies”

The most classic Christmas treat has got to be the mince pie! Nothing screams Christmas like spending time with your loved ones, watching Elf and munching on some mince pies. I didn’t think it would be possible to create a healthy version of this Christmas classic, BUT through a bit of trial and error…I have succeeded, yay!!!
These are unrefined sugar free, dairy free and nut free. They are also vegan and will be done (from start to finish) in an hour!!! The best part: If you store them in an airtight container, they will keep for 2 weeks. If you freeze them, however, they will keep for up to 6 months!

Mince pies


  • For the pastry: 1 and a 1/2 cups oat flour
  • 1/2 cup desiccated coconut
  • 2 TBS brown rice flour
  • 1 TBS coconut flour
  • 2 TBS organic coconut oil, melted
  • 2 TBS honey or maple syrup (if you are vegan)
  • 1 tsp vanilla essence
  • 1/4 cup water, added 1 TBS at a time until the right consistency is reached
  • For the mince meat: 1 and a 1/2 cups pitted dates
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/4 cup currants
  • 1/4 cup goji berries
  • 1 large or 2 small Granny Smith apples, grated (this should make about 3/4 of a cup)
  • 1/2 cup 100 % orange juice
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • A pinch of himalayan salt


  1. Preheat oven to 180 degrees. I recommend using mini tinfoil liners but you can spray a muffin tray with some cooking spray as well. Set the tray aside.

  2. Add all of the mince meat ingredients to a pot and mix together. Leave this mixture to simmer for at least 25 minutes, stopping to stir the mixture every 5 minutes.

  3. While the mince meat is cooking, make the dough:
    Add the oat flour, coconut, rice flour and coconut flour and mix together.

  4. Add the remainder of the ingredients EXCEPT the water to this mixture and blend until a crumbly dough starts to form.
    Carefully add the water, 1 TBS at a time, until a ball starts to form.

  5. Press a TBS of the dough into each tinfoil liner or into the muffin tray mould. Make sure to use enough dough so you are able to get around the sides of the liner or mould.

  6. Sprinkle some coconut onto a tray and roll the remaining dough out.
    Press a star cookie cuter into the dough and set these aside.

  7. Once the mince meat mixture has turned into a yummy and sticky thick ‘paste’ allow it to cool and spoon it into each tinfoil liner or muffin mould.

  8. Top with the dough star and pop into the oven to 180’ and bake for 30 minutes.



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