Raw Fruit Mince Pies
My GOODNESS these raw fruit mince pies are delicious.
Fruit mince is normally so rich and have a pastry made with LOTS of butter and flour and sugar.
Here’s a healthier version that has lots of fruit and nuts…and not a lot else.
You could say they are ….naked.
Free of any nasty stuff…totally pure and delicious…and no cooking involved. Which is PERFECT for the hot Christmas day celebration when you want to keep a cool house.
Having said that, some people prefer a crispy pie base to a raw pie base. If that’s you, then you’ll see an option to bake the crust, below. Totally up to you!
Raw Fruit Mince Pies – Ingredients
Makes 10 mini pies
- 1/2 cup almonds
- 1/2 cup macadamia nuts
- 1/2 cup shredded coconut
- 1 tbsp coconut oil
- 1/2 tsp stevia (or to taste)
- 2 whole red or green apples, peeled, cored and grated
- 1.5 tsp mixed spice
- 1 pinch cloves, ground
- 1/4 cup orange juice (fresh)
- 1/4 cup raisins
- 1/4 cup dried cherries
- 1 pinch Himalayan salt
- 1 tsp lemon zest
- 1 tsp vanilla extract
The stevia in this recipe is totally optional. Stevia is not everybody’s cup of tea.
I find that the fruit gives this enough sweetness – but you decide for yourself.
Red apples are usually sweeter than the green. So if you like tart fruit mince pies, go the green. If you like them naturally sweet, go the red.
Pink Ladies are delicious right now in Australia!
Raw Fruit Mince Pies – Method
- Blend the nuts, coconut, stevia (if using) and coconut oil until a thick mixture forms.
- Divide into 10 balls and press each into a silicone muffin tin.
- For a raw crust, freeze the bases for 30 minutes before filling.
- For a crispy crust, bake at 180 degrees C for 10 minutes, then cool before filling.
- Combine all filling ingredients and mix well. Store in the fridge at least an hour before use.
- Spoon the filling mix into the muffin tin and press down gently.
- Refrigerate again until firm.
Raw Fruit Mince Pies – Nutritional Info
Servings: 10 pies
Body types: ALL but especially ectomorphs and mesomorphs
Total Time: 1 hour and 15 minutes
Nutrition (per pie): 157 calories, 11.2g total fat, 0mg cholesterol, 32.7mg sodium, 161mg potassium, 14.6g carbohydrates, 3g fibre, 7.2g sugar, 2.3g protein.
Gluten free, dairy free, vegetarian, vegan.
Serve immediately – or store in the refrigerator for up to 7 days.
This recipe is unsuitable for people with a nut allergy.
Chief Inspiration Coach
I’m a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.