Mince Pies

Ingredients

Filling

• 100g cranberry
• 100g raisin
• 200ml coconut water or orange or apple juice
• 1 apple grated
• 1 tbsp. cinnamon
• 1 tbsp. all spice
• Zest 1 lemon
• 100g chopped roasted hazelnuts
• 2 tbsp. maple syrup
• 2 tbsp. coconut sugar

Pie base 

• 190 g almond ground
• 2 tbsp. maple syrup
• 2 tbsp. coconut oil
• Pinch salt

Topping 

• 30 g ground almond
• 25 g almonds
• 25 g walnuts
• 20g hazelnuts or pecans
• 1 tbsp. coconut sugar
• 1 tbsp. coconut oil melted

Method

1. Preheat oven to 180C
2. In a small bowl, add the dried fruit and cover with coconut water or juice and let soak for 30 minutes.
3. While this is setting start making your tart base.
4. In a medium sized mixing bowl, add the ground almond, maple syrup, salt and coconut oil. Using your fingers combine the mix together into a dough.
5. Taking sections press down into each bun case evenly.
6. Blind bake for 12 minutes until lightly golden.
7. For the topping, break up the nuts using a pestle and mortar into small chunks and combine all topping ingredients.
8. Once the fruit has soaked, drain off any excess liquid. Stir in the rest of the filling ingredients and fill each tart case.
9. Finish by loading over with the crumble topping and place back in the oven for 18 minutes until lightly browned on top.