RECIPE

INGREDIENTS

CRUST

• 1 cup cashews
• 1 cup desiccated coconut
• 2 tbsp coconut oil
• 1/2 test vanilla extract
• 1 tsp cinnamon

FRUIT MINCE

• 1/2 cup sultanas
• 1/2 cup currants
• 1/2 tsp mixed spices
• 1/2 tsp cinnamon
• Zest and juice of half an orange
• 1 granny smith apple, grated
• 5 dried figs, roughly chopped
• Desiccated coconut, for sprinkling

METHOD

Line a muffin tray with six silicon cupcake liners and a small baking tray with a piece of baking paper.

In a good food processor, blend together the crust ingredients until well combined and like a dough. Take out a third of the mixture (for the top of the pies) and place on the lined baking tray. Press out the mix so it is thin and flat. While the mix is still soft, use a cookie cutter to cut out shapes to place on top of the pies. Set aside in the freezer to harden. Divide the remaining mixture amongst the cupcake liners, pressing firmly into the base and up the sides. Place into the freezer to firm up.

For the fruit mince, blend the sultanas, currants, spices and orange until combined but still with a few small chunks. Add the apple and figs and give another quick blitz. Remove the crust from the freezer. Spoon the fruit mixture into the crust and top with your cut out shapes. Finish with a sprinkling of desiccated coconut.

Makes 6.