Making your own mince pies has never been easier. Having a jar of Mince Pie filling on hand means you can get more creative with your base or vessel like in this mini chocolate mince pie recipe, and if you’ve any leftover it makes more a beautiful addition to a warming bowl of festive oats!
For the Base
– 210g (1 cup) pitted Medjool Dates
– 100g (1 cup) ground almonds
– 50g (½ cup) raw cacao powder
– 1 tsp vanilla extract
– 2 tbsp (28g) coconut oil, melted
– 1 jar Organic Mince Pie Filling, use as needed
– 25g (2 large squares) 70 – 85% dark chocolate
– 2 cans full fat coconut milk refrigerated overnight
– 1 tbsp (15ml) maple syrup
– 5g 70 -85% dark chocolate grated
– 1 tsp orange zest
1. Place dates into your food processor and blend to a paste. Add almonds and cacao powder and blend to combine.
2. Add in melted coconut oil and vanilla extract and blend to combine to form a dough that sticks together when pressed; it shouldn’t be sticky or wet, if it is add in a touch more cacao powder and ground almonds to achieve desired consistency.
3. Divide mixture into lined and lightly greased mini tart tins… press down across the bottom and up the sides evenly.
4. Mix together dark chocolate and mince pie filling in a small pot. You just want to heat it enough to melt the chocolate. Stir well before dividing up between the prepared bases.
5. Place into the fridge to cool down and set for 10 minutes.
6. Open refrigerated canned coconut milk, scoop off hardened coconut cream. Beat with an electric whisk or using a whisk by hand. I’ve tried using a hand blender and it tends to curdle!
7. Once nice and fluffy add in the maple syrup and whisk to combine.
8. Place coconut cream into a piping bag and pipe coconut cream onto the top of the mince pies.
9. Sprinkle with grated chocolate and orange zest. Store in the fridge until ready to serve.
10. These will keep for up to three days in the fridge in a seal tight container.
I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.
My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food! www.peachypalate.com