Healthy Mince Pies

5 from 2 votes

No bake mince pies with a walnut, almond and pecan base instead of pastry, filled with mincemeat and set in the fridge. Makes 12.

Prep Time15

Cooling Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: pies

Author: James Wythe

Equipment

Ingredients

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
2 tbsp maple syrup
3 tbsp cold water
1 jar Mince Pie meat mix

Instructions

Add all the nuts and the dates to a food processor and blitz to a fine crumb.
Add the chia seeds, cinnamon, nutmeg, maple syrup and cold water and blend again until the mix is sticky and holds together when pinched.
Put 12 cupcake cases in a deep cupcake baking tray. Roll the mix into 12 balls, put one in each case and press into a cup shape.
Add a spoon of mincemeat to the middle of each one and chill for 1 hour so the base sets.

Notes

Step-by-Step Photos: My blog post includes step-by-step photos to help guide you through making this recipe.

Substitutions and Variations: I have included a list of these in the post above.

Mincemeat: Check the jar says gluten free, and vegetarian or vegan if you need it. Some use beef suet, and vegetable suet can be coated in wheat flour.

To Store: Make the bases up to 2 days ahead and keep them covered in the fridge. Once filled, keep them in an airtight container in the fridge and eat within 2 days.

To Freeze: Freeze the filled pies in an airtight container for up to 3 months. Defrost in the fridge.

Tip 1: A deep cupcake tray helps shape the cases.

Tip 2: Warm the mincemeat before spooning it in if you like them warm.

Tip 3: Too crumbly? Add another teaspoon of water. Too sticky? Add a few more chopped nuts.

Nutrition