My mom and I have a Christmas tradition that goes back as far as I can remember. Our pyjama breakfast on Boxing Day always starts with at least two mince tarts and a hot cup of tea. There is something so delightful about the taste of mincemeat first thing in the morning; that delicious blend of sweet, spicy and savoury that just tantalizes my taste buds. Mom and I are the only mincemeat lovers in the family, so it has remained one of our own special customs.
As I was heading into the Christmas season this year I was disappointed to realize that my severe diet restrictions would mean no mince tarts. Mincemeat is loaded with corn starch and refined sugar and even gluten-free pastry is contraband.
During one of the many sleepless nights I have had recently, I decided that I was not going to eschew our tradition and that I was going to find a raw/live version of my classic favourite. If I am eating Raw Lemon Cheesecake, Raw Key Lime Pie and Raw Chocolate Mousse Pie, surely I could find a Raw Mince Pie recipe.
I absolutely love recipes and thoroughly enjoyed sifting through and blending various recipes I came across. I have no idea whether I will be blogging next Christmas so I figured I would share this mincemeat pie recipe today.
Mom and I did not get our breakfast yesterday as I was at the hospital. However, we snuck a special few minutes in together after our family Christmas dinner last night. And, even though the mincemeat tasted different, it wasn’t a tart, it wasn’t warm, and the crust wasn’t flaky, it was just as special. Perhaps even more so because each and every ingredient agreed with my body, my spirit and my heart. And, I was enjoying it with one of my favourite people in the whole, wide world; my mom.
Just in case you want to try it, I’ve included the recipe below;
Raw Mince Pie with Zucchini Cream
2 cups Cashews (soaked three hours)
1 ½ cups Medjool Dates, chopped
½ cup Shredded Coconut
1/3 cup Coconut Oil
¼ tsp Celtic Sea Salt
1 tsp vanilla
– Process cashews in a food processor
– Add dates and process some more
– Add the rest of the ingredients and process until well blended
– Press into a pie plate
– Cover with Saran Wrap and place in fridge (for at least 30 minutes) to set
4 Pears, grated
2 Apples, grated
1 cup Raisins, chopped
6 Medjool Dates, chopped
2 Oranges, zest and juice
2 tsp. Ground Cloves
2 tsp. Cinnamon
2 tsp. Ground Nutmeg
– Mix all ingredients in a bowl and set aside to marinate for 2 to 6 hours
– Transfer into a nut bag or cheesecloth to squeeze out some of the juice (leave some so the mincemeat stays moist)
– Pour into pie shell
– Leave in fridge until ready to serve
1 cup zucchini, peeled and chopped
¼ cup agave nectar
1 cup cashews, soaked three hours
1 tsp. vanilla extract
1 tbsp. ground nutmeg
– Process the zucchini, agave, vanilla and nutmeg in a food processor until smooth
– Add the cashews and process until smooth