A healthy, vegan twist on traditional mince pies.
Time 65 mins | Makes 4
- 1 quantity of Vegan Pastry
Apricot & Ginger Filling
- Zest and Juice of 1 medium orange
- 1/2 cup chopped Dried Apricots
- 1/3 cup chopped Uncrystallized Ginger
- 3 Cardamom pods
- 1 Star Anise
- 1/2 tsp Cinnamon
- 1/2 cup Water
- 1 1/2 cups chopped Almonds
- 4 tbsp Coconut Oil
- 4 tbsp Maple Syrup (or Coconut Syrup)
- 1 tbsp Vanilla
First preheat the oven to 200°C.
Start by making the Vegan Pastry. Once made, place into oiled tart/pie tins. Leave to set in the freezer for 20 mins while you make the rest of the components. Once set, bake for 15 – 20 mins before filling.
Then to make the filling, first put all the ingredients into a pan and bring to the boil. Once boiling turn down to a low heat and simmer for 15 – 20 mins till syrupy. Once cooked leave to cool and remove the hard spices.
Heat oil in a pan and add the remainder of the ingredients. Cook on a low heat for 3 – 5 ins, till the nuts are well coated and syrup has dissolved. Leave to cool slightly.
To assemble the Christmas Tarts, put the filling into the baked tart shells and top with the Almond Topping. Bake for 10 mins, until the nuts are browned, being careful not to burn them. Once baked, cool and remove from tins.
If you like you can drizzle some melted dark chocolate over the top.