Gluten/Dairy/Egg Free Mince Pies with an added extra - Cocoa Nibs


Mince meat 

4 medium apples

300g raisins

80g cranberries

2 teaspoons cinnamon

1/4 nutmeg

1/4 ginger

1 zest orange

1 zest lemon

350ml orange juice

100 ml water

30g walnuts

30g flaked almonds

50g cocoa nibs


1 cup of oat flour

1 cup of ground almonds / almond flour

1 teaspoon of cinnamon if you like the flavour (and to make them extra Christmassy).

100g coconut butter (or 60g vegetable spread)

1/2 cup of almond milk (if your using spread this amount will need to be reduced. Try 1/4 cup and add more if needed).


Begin by preparing the mincemeat.

Finely chop the apples leaving the skins on (I use braeburn or pink lady).

Add all of the mincemeat ingredients into a saucepan and gently simmer for about 20-30 minutes until the liquid has been absorbed. 

Whilst this is cooking make the pastry.

The easiest method is to be place the ingredients in a food processor and combine until a ball of dough is formed. If you're unsure about the liquid quantities, leave the milk aside and add bit by bit.

Wrap the dough in cling film and place in the fridge for 20-30 minutes to rest.

Grease your mince pie baking tray with coconut oil / butter or vegetable spread. 

Remove the pastry from the fridge and place on a floured sheet of baking paper.

Using either a rolling pin (dusted in flour) roll out the pastry or

option 2, is to place another piece of baking paper on top of the pastry and using a rolling pin roll out the pastry until it is 0.5 cm thick. 

Cut in the right sizes for your mince pies bottoms and tops.

Place the bottoms in the baking tray and fill with the mincemeat filling, cover with a top and lightly brush with almond milk.

Bake in the oven for 15- 30 minutes depending on the size of your mince pies. 

Allow to cool on a cooling rack before turning out.

Serve with one of our Cocoa Infusions for an indulgent yet healthy festive treat. 

Mince Pies