“The most classic Christmas treat has got to be the mince pie. Nothing screams Christmas like spending time with your loved ones, watching Elf and munching on mince pies. I didn’t think it would be possible to create a healthy version of this Christmas classic, but through a bit of trial and error… I have succeeded,” says Jo Hill aka @pullupsandpeanutbutter
“These are unrefined-sugar-free, dairy-free and nut-free. They’re also vegan and will be done (from start to finish) in an hour. The best part: If you store them in an airtight container, they will keep for two weeks. If you freeze them, however, they will keep for up to six months.”
READ MORE: Finally, A Healthy Seed And Nut Brittle Recipe That’s Delish Too
Notes
- When making the dough, a food processor isn’t necessary. You can use a bowl and then mix with a spoon (or your hands, if you don’t mind the mess).
- Before rolling the dough out onto the kitchen counter, line the counter with some clingfilm. After all the dough has been cut into stars, peel the clingfilm off and throw it away. This helps to minimise mess.
- If the cookie cutter gets ‘stuck’ in the dough, dip it in some water before pressing into the dough.
- If you don’t use all of the mincemeat, spoon the remainder into a jar and leave in the fridge to use as a topping for some protein waffles or pancakes.
READ MORE: Festive Guide: Try This Tasty Snowy Angel Cake For Christmas
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