Mince Pie

Yields 12 pies (muffin pan size)

Ingredients for the crust:

2 cup raw cashews
1 cup raw oat flour*
1/4 cup raw agave nectar
2 Tbsp water
3 Tbsp lemon juice
Pinch salt

Preparation:

Grind all ingredients in a food processor until thoroughly mixed
Press the mixture into a tart/muffin tray that has been lined in plastic wrap and dehydrate at 105 degrees F for 2-3 hours.
Remove the crusts from the cases and dehydrate out of the case for a further 8+ hours, on the mesh dehydrator sheet.
*Raw out flour is made by milling raw oats in a coffee grinder or high-speed blender. If you don’t have raw oats available and you don’t mind using oats that have been steamed to preserve shelf life, then non-raw oats will also work.
To evenly portion out just the right amount of crust dough per muffin cup, I packed and leveled a large ice cream scooper. I then dropped that on the cutting board and cut the ball in half. That worked perfectly, giving me the perfect amount of dough per cup.

After dehydrating for an hour, I removed them from the pie pan to continue the drying process. They are adorable!

Ingredients for the filling:

1 1/2 cup pack Medjool dates,pitted
1/2 cup orange juice
2 apples, chopped small
1 1/2 tsp pumpkin spice
1 cup raisins, roughly chopped
Pinch salt

Preparation:

Grind all ingredients except the apple and raisins until they form a paste
Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.
Fill each of the cases with a little of the mixture than top with the cashew icing and a pinch of the nutmeg.

Ingredients for the cashew Icing:

1 1/2 cup raw cashews
1 Tbsp lemon juice
Pinch salt
3 Tbsp raw coconut oil
1/4 cup raw agave
1/2 cup water

Preparation:

Blend all ingredients in a high-speed blender until completely smooth.
Garnish with a pinch of nutmeg

**Amie Sue’s notes: I ended up with 2 cups of extra filling. Maybe my apples were larger than they needed to be. But have no fear, nothing went to waste. I created a batch of cookies out of it. See here.

This recipe was created by James Russell