SO MUCH DELICIOUSNESS 

These teeny baby mince pies, are not only raw, organic and GF -- they're also super delicious and pretty cute to boot! Enjoy xo

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Makes:  12 – 24 baby pies (depending on size of muffin tin) 

Crust

• 2 cups almonds / cashews (or use coconut to make nut-free)
• 1 cup desiccated coconut 
• 2 tbsp melted coconut oil
• 1.5 cups OG medjool dates
• 2 tablespoons lemon juice
• 1/2 tsp himalayan salt
• 1 tsp vanilla extract 

 

STEPS

1. Place all ingredients in a food processor and blend until mixed (tip— blend the cashews first for 30 seconds)
2. Press the mixture into muffin tray (grease with a little coconut oil to prevent from sticking or use cupcake holders) and then place in the freezer to set for 30 mins.

 

 For the filling

• 3 grated apples or pears
• 1 cup OG Medjool dates (make sure to remove the stone!)
• 1/4 cup orange juice (add lots of zest for extra oomph!)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 pinch himalayan salt
• 1 cup raisins
• Lemon rind
• 1 thump of ginger (or 1/4 tsp ginger powder)

 

STEPS

1. Set aside in a bowl to marinade for 2-4 hours (OPTIONAL) 
2. Grind all ingredients until they form a paste in your food processor. 
3. Fill each muffin case with a little of the mixture, then top with the cashew icing & garnish! 

 

 For the cashew icing

• 1 1/2 cups cashews
• 1 tablespoon lemon juice and zest
• Pinch of himalayan salt
• 3 tablespoons coconut oil
• 1/4 cup maple syrup
• 1/2 cup water
• 1/2 tsp vanilla extract

 

STEPS

1. Blend all ingredients in a high-speed blender until completely smooth.

 

To garnish

• goji berries, lemon rind or nutmeg (or all three! why not?!)