This pie tastes AMAZing! If you love mincemeat as much as I do, it’s a great way to create a pastry-free option that’s both delicious and nutritious …and it’s so rich that a tiny slice fulfills every requirement too! …so there’s no guilt!! Prep Time: Less than 30 minutes Serves: 8 Ingredients:
First up …the Filling
See previous article (below if you're on the Attitude to Food blog!)
Next up …the base
2 cups almonds (soaked overnight) 2 tablespoons of pumpkin and sunflower seeds (soaked for an hour) 1 cup dates Zest of 1 orange
Here’s what you do…
:: Process in a food processor until the nuts, seeds and dates are fine/smoothe :: Add the orange zest and mix well. :: Press into the bottom of a pie dish
…and last but not least, the Nut Cream
1 cup almonds (soaked overnight) 1 cup dates (best soaked in hot water for 10 minutes) 1½ cups water ½ teaspoon vanilla (to taste) 1 tablespoon pumpkin seeds
Here’s what you do…
:: Put all ingredients (with the exception of the pumpkin seeds) into a blender and liquidise until smoothe and thick :: Spread the mincemeat over the nut base :: Pour the cashew nut cream over the mincemeat :: Sprinkle with the pumpkin seeds
*Alternatively use a jar of your favourite shop bought mincemeat.
Merry Christmas!!
