You’re probably thinking “nut base mince pie”???
I wanted to create something different this Christmas to share with friends and family. I decided to swap the baking style for a healthier nut based version.
After a few recipe tests and tweaks I have come up with a nut based mince pie which doesn’t just look different but tastes amazing too. It is a far healthier option due to all the healthy fats from the nuts. It also allows you to be creative and design the top however you wish.
The great thing about these bases is that they will last in the fridge for 2-3 days if covered. You can just quickly add the mince along with some toppings. So you don’t feel pressured into eating them all at once!
Nut Base Mince Pies
Gluten free, vegan, dairy free, egg free, refined sugar free, Christmas
- 100 g walnuts (1 cup)
- 150 g almonds (1 cup)
- 125 g pecans (1 cup)
- 30 g pitted dates
- 1 tbsp chia seeds
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp maple syrup
- 2 tbsp cold water
- 1 Mince Pie meat mix (I use Meridian Foods)
Firstly add all the nuts and dates into a food processor/blender and blend on full power for roughly 1 minute.
Now add the chia seeds, cinnamon, nutmeg, maple syrup, water and blend again until the mix becomes sticky.
Now place 12 cup cake cases inside a cupcake baking tray (I use a deep cupcake tray to help shape).
Create small balls and place inside each cupcake case
With your thumbs press down the ball and create a cup (make sure to not make this too thin otherwise it will fall apart when eating).
Place in the fridge for 1 hour (the longer the better) to allow the base to set.
Add a teaspoon of the meridian mince pie mix into the middle.
I like to top mine with either pomegranate seeds or pink lady apple cut into shapes. Then finally a sprinkling of ground almonds or coconut.
Tip: Try heating the mince pie filling before adding to your base!
For more Christmas Recipes check out my 2018 Christmas Recipes page