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

I know it’s Christmas Eve and I promised you the mince pie recipe a few days ago but I’ve been playing with it to come up with a superior mince pie. 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

Equipment: Food processor; dehydrator, high-speed blender.

For the crust

2c cashews
1c raw oat flour*
1/4c agave nectar
2T water
3T lemon juice
Pinch salt

• Grind all ingredients in a food processor until thoroughly mixed.

• Press the mixture into a tart/muffin tray that has been lined in Clingfilm (plastic wrap) and dehydrate at 105 degrees F for 2-3 hours.

• Remove the crusts from the cases and dehydrate out of the case 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 1/2c soft dates, stones and flowers removed
1/2c orange juice
2 apples, chopped small
1 1/2t mixed spice
1c raisins, roughly chopped
Pinch salt

• Grind all ingredients except the apple and raisins until they form a paste.

• Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.

• 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 1/2c cashews
1T lemon juice
Pinch salt
3T coconut oil
1/4c agave
1/2c water

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

To garnish

Pinch nutmeg

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