Caffè Latte Mince Pies

Caffè Latte Mince Pies

This year, why not try a vegan twist on the classic mince pie recipe? A hit of coffee or espresso in the mincemeat mix gives them an extra kick – just remember to serve with a dusting of icing sugar for that magical finishing touch.
Makes 12-15
Total Time
45 Minutes
For the pastry:
2 tbsp of ground chia or flaxseed + 4 tbsp of water
100g of Caffè Latte Oats
50g of ground almonds
60g of spelt/buckwheat/plain flour
A pinch of salt
2 tbsp of melted coconut oil or vegan butter/margarine (plus extra for greasing)
3 tbsp of plant-based milk
For the filling:
200g of mixed dried fruits, chopped small if needed
1 tsp of vanilla essence
1 tsp of cinnamon
½ tsp of mixed spice
1 tsp of coffee or espresso powder
75ml of water
10g of ground almonds
Step 1

First make the filling. Add the mixed dried fruits, vanilla, cinnamon, mixed spice, coffee/espresso and water to a saucepan and bring to a boil. Simmer over a gentle heat with a lid on for 10 minutes until plump and juicy. Stir in the ground almonds. Leave to one side.

Step 2

Preheat the oven to 180°C and grease 12-15 small cupcake holes with coconut oil or vegan butter/margarine.

Step 3

To make the pastry, stir together the ground chia or flaxseeds and water and leave to one side to form a gel. Blitz the Caffè Latte oats to a fine flour and add to a bowl with the ground almonds, flour and salt. Stir in the melted coconut oil or vegan butter/margarine, plant-based milk and chia seed gel. Bring to a dough.

Step 4

Tip the dough onto a lightly floured surface and roll out to ½ cm thick. Cut out 12 bases and 12 star or regular tops, you may need to re-roll the scraps of pastry and continue to make up to 15 pies.

Step 5

Gently place each round base into the greased cupcake holes, fill with 1 heaped tsp of mincemeat and press on the star top. Brush the tops lightly with melted coconut oil/vegan butter/margarine and bake for 18-20 minutes, until golden brown and crisping on top.

Step 6

Allow to cool and lift gently out of the tins. Serve dusted with icing sugar.

Recipes devised for The Protein Ball Co. and The Great British Porridge Co. by Amy Lanza @nourishing.amy

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