Vegan Mince Pies 4 Ways
If you are looking for delicious desserts this Christmastime, you have to try these Vegan Mince Pies 4 Ways, with classic mince pies, jam tarts, chocolate ganache pies and salted date caramel tarts (made with healthier ingredients).
I love making mince pies this time of year, but I know that not everyone does, so I have created 4 recipes for “mince pies” or mini tarts. I have covered all bases with chocolate, caramel, fruity and the classic filling, all using my healthier no-butter pastry which is so delicious. It bakes so well to create gorgeous golden pies with a crispy short-crust texture with some tender bite in the middle. Follow the recipes and make up your preferred filling, or go all out and make all 4 types like I did for this photoshoot – it was a delicious day!
What will I love these pies?
These are so good:
- 4 ways with mince pies so everyone is happy
- Choose from:
- The classic fruity mincemeat filling
- Dark chocolate ganache
- Salted date caramel
- Jam tarts
- All using a healthier no-butter pastry
- Easy to make and prepare
- Can be made ahead of time
- Enjoy (some of) them warm or eat cold
- Delicious as a snack or dessert
- Great for all the family and friends
- Make whichever flavour you prefer
- Naturally plant-based, egg-free and dairy-free
- Nut-free
- Golden pastry – short and tender
- Crispy on the outside
- Tender and gooey in the middle
- Enjoy as they are or with dairy-free cream/ice cream/custard
- Bookmark this pastry recipe to use for all your bakes
If you already love the sound of these mince pies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the pastry:
- Plain flour: these work best with plain (all purpose) flour.
- Baking powder: for a little rise.
- Salt: for flavour.
- Thick coconut yoghurt: I use the Cocos Organic plain or vanilla yoghurt, which are really thick and creamy. Make sure your yoghurt is Greek-style in thickness.
- Olive oil: this adds the buttery richness and a lovely golden colour, too.
- Maple syrup: to sweeten the dough slightly.
- Vanilla extract: for flavour.
- Dairy-free milk: to brush on top. Any milk will work here.
- Vegan butter: just to grease or you can use olive oil.
- Icing sugar: to dust on top.
For the mince pies:
- Homemade mincemeat: I used this recipe which is my go-to.
As for the jam tarts:
- Your favourite jam: use your preferred flavour I went for classic strawberry, or raspberry for the filling.
To make the chocolate ones:
- Dark chocolate: I use Raw Halo dark chocolate buttons as they as delicious but you can use any dairy-free dark (or milk) chocolate.
- Coconut cream or yoghurt: I use the same coconut yoghurt as for the pastry as it has a high percentage of coconut cream. Or, chill a tin of full-fat coconut milk overnight and scoop off the solid cream part.
- Runny smooth almond butter: make sure it’s 100% almonds and is smooth for the best texture.
Finally for the caramel cups:
- Medjool dates: the jammier and stickier, the better.
- Runny smooth almond butter: as above.
- Coconut cream or yoghurt: as above.
- Gingerbread spices: cinnamon, ginger and allspice or nutmeg work well together.
- Vanilla extract: for flavour.
Are these gluten-free and nut-free?
I have not made these recently with gluten-free flour but have had success in the past, the pastry is a bit more delicate though. Use a 1:1 GF flour blend with xanthan gum (or add ½ tsp of your own). These are nut-free, too, just check your chocolate and yoghurt.
How do I make them?
These are ready in a few steps:
- Combine the ingredients for the pastry: to make a smooth ball of dough.
- Chill the pastry: for 20-30 minutes.
- Roll out the pastry on a lightly floured surface: and cut out your cases and shapes.
- Place the cases in a greased muffin tray: and repeat to use all the pastry.
- If making mince pies or jam tarts: add the fillings now.
- If making the chocolate or caramel tarts: leave un-filled.
- Bake the pastries: until golden and crisping up.
- Remove from the tins: and allow to cool on wire racks.
- For the chocolate filling: melt the chocolate and stir in the coconut cream and almond butter.
- Pipe into the cases: and chill in the fridge.
- To make the caramel: blend the ingredients together until smooth.
- Pipe into the tarts: and chill in the fridge.
- Dust with icing sugar: and enjoy.
How long will they last?
These will keep for 3-5 days in a sealed container (the chocolate and caramel ones are best in the fridge).
What other recipes can I try?
For more festive dessert ideas:
- Chocolate Orange Tofu Cheesecakes
- Chocolate Fudge Christmas Salami
- Chocolate Gingerbread Ganache Tart
- Spiced Sticky Toffee Puddings
- Gingerbread Caramel Cake
Vegan Mince Pies 4 Ways
If you are looking for delicious desserts this Christmastime, you have to try these Vegan Mince Pies 4 Ways, with classic mince pies, jam tarts, chocolate ganache pies and salted date caramel tarts (made with healthier ingredients).
Ingredients
For the Pastry:
- 280g plain flour, plus extra
- ½ tsp baking powder
- A pinch of salt
- 120g thick coconut yoghurt
- 90ml olive oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Dairy-free milk, to brush
- Vegan butter, to grease
- Icing sugar, to dust
For Classic Mince Pies:
- 12 tbsp homemade mincemeat (or shop-bought)
For Jam Tarts:
- 12 tbsp berry jam, any kind
For Chocolate Ganache Pies:
- 160g dark chocolate, chopped very small
- 120g coconut cream or thick coconut yoghurt
- 1 tbsp runny smooth almond butter
For Salted Date Caramel Pies:
- 200g medjool dates, pitted weight
- 4 tbsp runny smooth almond butter
- ½ tsp vanilla extract
- 2 tsp gingerbread spices*
Instructions
- Each type of filling is enough to make 12 small pastries; the pastry recipe also makes 12. Adjust the quantities as needed.
- Start by preparing the pastry. Combine the flour, baking powder and salt in a mixing bowl and then stir in the yoghurt, olive oil, maple syrup and vanilla to a smooth ball of dough. Bring together with your hands and shape into a ball.
- Flatten slightly and cover with wrap. Chill in the fridge for 20-30 minutes.
- Preheat the oven to 160Fan/180ºC and grease 12 cupcake/muffin holes.
- Roll out the dough on a lightly floured work surface to about ½-cm thickness. Cut out rounds that are bigger than your cupcake/muffin holes and cut out small shapes for the tops. Re-roll as necessary with any scraps of pastry.
- Place the rounds into the greased tins.
- If making classic mince pies or jam tarts, now fill the pastry cases with the mincemeat or jam. Top with a pastry shape and brush with milk. Bake in the oven for 25-28 minutes, until golden and bubbling. The pastry will also be golden brown underneath. Remove from the oven and carefully remove from the trays use a palette knife and place on a cooling rack.
- If making the chocolate ganache or caramel pastries, bake the pastry cases as they are for 22-24 minutes, until golden all over. Also place the pastry shapes (for the tops) on a lined baking tray and brush with milk. Bake for 15 minutes, until golden all over, too. Remove from the oven and carefully remove the pastry cases from the tin to a cooling rack.
- For the chocolate ganache cups, add the chocolate to a heatproof bowl and warm over a pan of simmering water. Once melted, stir in the coconut cream or yoghurt and almond butter. Add a pinch of salt and whisk until smooth. Now spoon or pipe the mix into the cooled pastry cases, add some sprinkles if you like, and place in the fridge to set.
- For the caramel cups, soak the dates in boiling water for 5 minutes and then drain them (saving 2-4 tbsp of the water). Add the dates, 2 tbsp water, almond butter, vanilla and a pinch of salt to a blender and process until smooth. Add more water as needed. Spoon the mix into the cooled cases and top with a chocolate button, if you like.
- Enjoy the mince pies and jam tarts warm, or allow to cool and dust with icing sugar. The chocolate and caramel cups are best enjoyed at room temperature.
- Keep all leftovers in a sealed container for 3-5 days (the chocolate ones in the fridge if your house is warm).
Notes
*1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg and ¼ tsp allspice
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Vegan Mince Pies 4 Ways so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With mince pie love x
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