Has anyone else had a daily mince pie throughout December, or is that just me!?
To satisfy those festive needs, I decided to make my own recipe with some of the ingredients I had in the cupboard. They are dairy, gluten and refined sugar free, and last in the fridge in an airtight container for a week, so that’s my Christmas cravings for the next 7 days sorted!
Ingredients
Makes 7
For the base:
200g Almonds
150g Oats
125g Dates
2tsp Cinnamon
Pinch of Salt
For the filling:
200g Dried Fruit
75g Walnuts
1tsp Nutmeg
2tsp Cinnamon
1tsp Ginger
Juice of 3 Clementine
Zest of 1 Clementine
Topping:
Desiccated coconut (optional)
Method
For the base:
De-stone then soak the dates in boiling water for 5 – 10 minutes.
Blitz the oats and nuts until they reach ground consistency. Drain the dates and add to the blender with a pinch of salt. Blend until reach desired texture.
Remove mixture from the blender and mould into bite size cups – store in the fridge while making the filling.
For the filling:
Crush the walnuts and grate the clementine zest.
Add all dry filling ingredients to a pan, squeeze over the clementines and add the zest. Simmer for 10 minutes until the juice has evaporated.
Once cooled, spoon the filling into the bases and sprinkle with coconut.
Store in an airtight container in the fridge.
Enjoy...Yum!
Hope you enjoy the recipe!