These lovely little Christmas mince pies are fruity, fresh, with no added sugar, oil, or dairy. 7 ingredients, 15 minutes, this is pure festive vegan deliciousness.
1 ½ tspmixed spiceor 1 tsp cinnamon, ½ tsp nutmeg + a pinch of clove
pinch sea salt
2appleschopped
1/2csultanas
To Serve
desiccated coconut, plant-based yoghurt
Instructions
If baking, preheat oven to 180°C fan bake.
Blend pastry ingredients in a food processor until it forms a sticky, then press into tart tins that have been greased with a little oil, or use a silicon tin. Bake for 8 minutes, or you can leave them raw (I did half and half in the vid, and love the baked best).
Blend filling ingredients except apple and sultanas in the food processor to a paste. Then add the apples and sultanas and pulse until finely chopped but still with some texture.
Fill each of the pastry cases with a little filling, sprinkle with desiccated coconut or a dollop of plant-based yoghurt, and place back in the fridge to firm up. They taste even better on day two once the flavours have developed. Store in the fridge for 5 days, or freeze for 2 months.
Video
Notes
Gluten free: Use buckwheat instead of oats, or extra almonds.
Nut free: Use sunflower or hemp seeds instead of almonds.
Sugar free: They already are.
Oil free: The already are.
Depending on your muffin tins, you may have some left over base and filling. I used up all my filling, but had a little base left over. Use any extra base as a sprinkle over fruit and yoghurt. Extra filling, pour over vanilla ice cream or on your morning porridge.
Make sure your mixed spice doesn't contain coriander - some blends do. I made that mistake first time, and my tarts ended up tasting like curry! If you're not sure, just use the cinnamon, nutmeg, and clove option instead.