Sat, December 24th, 2005

It’s Never Too Late To Build A Mince Pie

raw food mince pie recipe


The future … seems to me no unified dream but a mince pie, long in the baking, never quite done. — Edward Young

You can give these pies to your loved ones, and they’ll never suspect they’re raw unless you decide to tell them! These pies are causing quite a stir in households and offices across the land :)

Yields 10 – 12 pies

For the crust

  • 2 cups cashews
  • 1 cup oat flour*
  • 1/4 cup agave nectar, maple syrup, or honey
  • 2 tablespoons water
  • 3 tablespoons lemon juice
  • Pinch of salt
  1. Grind all ingredients in a food processor until thoroughly mixed.
  2. Press the mixture into a tart/muffin tray that has been lined in cling film (plastic wrap) and dehydrate at 105 degrees F for 2 – 3 hours.
  3. Remove the crusts from the pan and dehydrate 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.

 For the filling

  • 1 1/2 cups soft dates, stones and flowers removed
  • 1/2 cup orange juice
  • 1 1/2 teaspoons mixed spice (or pumpkin pie spice)
  • Pinch of salt
  • 2 apples, chopped small
  • 1 cup raisins, roughly chopped
  1. Grind all ingredients, except the apple and raisins, until they form a paste.
  2. Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.
  3. Fill each of the cases with a little of the mixture, then top with the cashew icing and a pinch of the nutmeg.


 For the cashew icing

  • 1 1/2 cups cashews
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 3 tablespoons coconut oil
  • 1/4 cup agave
  • 1/2 cup water
  1. Blend all ingredients in a high-speed blender until completely smooth.


To garnish

  • Pinch of nutmeg
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