My Wonderfully Raw No Bake Christmas Mince Pies Recipe


It’s beginning to look a lot like Christmas!! Everywhere I go! And unfortunately for me this includes every shop and Christmas party overloaded with row upon row of sumptuous mince pies. It’s a good thing and a bad thing. Good because they are awesome and I love them. Bad because over consumption is quite possible and probably inevitable.

Ahh. The diet devils own Christmas munchies. Love ’em.

Well I always say if you can’t beat ’em join ’em – and I am not missing out on them this Christmas! This is a no-bake gluten-free healthy raw version and is so tasty! Unbelievably so! Play with it to make it your own. Add goji berries and all sorts of dried fruit. But PLEASE remember to buy your dried fruit WITHOUT added oils and especially WITH NO PALM OIL. The only ingredient you need to see on a packet of dried dates is ‘DATES’.

I like to make the filling and keep it separate from the biscuit bases until just serving so it keeps the bases from going soggy. Although the filling should be very sticky and gooey and not juicy or runny so watch out. If you have used too much orange juice to soak the fruit then add more fruit to soak it up and wait more time or scoop the fruit out of the soaking bowl (and use that sweet juice to make a smoothie!)

Recipe from my eBook ‘A Raw Christmas’ with over 30 recipes for a healthy festive season.

Sometimes I use proper moulds for the bases and cut them to fit the muffin trays. But I loved the original shape of these in the pic when I cut the rounds out that were way too big for the muffin tray and made them into basket shapes for dehydrating. Reminds me of fruit baskets – which I guess is entirely what they are!

Plus the mincey bit is absolutely lush with some raw (or other) yoghurt as a breakfast. Try my recipe here. In fact whenever I make a batch of mince pies I always have to make two batches of the filling as my boyfriend often scoffs all the filling as a morning feast.

Thanks to Tribest or the beautiful pictures of my mince pies. This recipe is one of my gorgeous Christmas Recipes from my eBook ‘A Raw Christmas’.


For the crust:

  • 2 cups cashews
  • ½ cup desiccated coconut
  • ½ cup gluten free oats
  • ½ lemon, juiced
  • Pinch nutmeg
  • ½ cup dates
  • Pinch of Himalayan salt

For the filling:

  • ½ cup prunes
  • ½ cup medjool dates
  • 3 apples, chopped
  • 1 cup currants (oil free)
  • ½ cup sultanas (oil free)
  • Orange juice
  • ½ lemon, juiced
  • Nutmeg (to your taste – at least a teaspoon)
  • Cinnamon (to your taste – at least a teaspoon)
  • Clove (to your taste at least 3 cloves)

For the icing

  • 1 cup cashews, soaked for at least 2 hours
  • 2 tbsps lemon juice
  • 1/3 cup warmed coconut oil (to warm sit jar in a bowl of hot water)
  • 1/3 cup agave syrup


For the crust:

Grind all the ingredients and form into biscuits the size of a large cracker. Lay biscuits into a muffin tray to give a folded basket effect. Dehydrate on 40 for 4 hours. Remove from muffin tray and lay on a dehydrator tray to dehydrate or a further 10 hours

For the filling:

Blend the dates and prunes into a paste and set aside. Place the remaining ingredients into a mixing bowl with enough freshly squeezed orange juice to cover everything and stir well before leaving to soak overnight. Fold in date and prune paste and spoon mixture into the baskets

For the icing:

Blend all ingredients together and spoon a generous amount on top of each mince pie


Top with a sprinkle of nutmeg and orange rind if you have some to hand.

Going pro

I like to leave my filling to ‘ferment’ over a 2 – 3 day period. Set all the fruit filling ingredients aside and cover in water or orange juice. Keep adding cinnamon and nutmeg and stir once in a while. The liquid should turn into a gooey sticky paste and the fruit will bloat. When you then add the blended date paste the mixture becomes a lush gooey sticky mince pie filling. Overnight soaking will do just fine if you are running out of time but if you want to go pro then get this sticky goo going over a minimum 48 hour period.


Keeping it juicy & raw!





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