Paleo Mince Pie Recipe December 05 2014


This festive season; indulge in delicious homemade treats this Christmas with this simple, Paleo Mince Pie recipe which is dairy free, gluten free & sugar free!

Merry Christmas!


Christmas. Or the run up to Christmas is manic.

Firstly. who's house do you go to? What you presents are you buying for everyone on Christmas? What are you doing on the day? And finally, what food is going down. 

If you have allergies or special requirements, the fear sets in. Unless you get super organised and prioritise. 

Last and not least, what to make !? What to make ?!

With the vast range of Christmas desserts and gluten free recipes out there; it's very hard to pick a favourite. Paleo Christmas Mince Pies are the traditional, family favourite. It almost feels obligatory to make them. Once made, they can sit on the side for the festive season....that's if they aren't gobbled up in time! Gluten free food shouldn't have to be ladened with sugar just to taste good. That is one thing that is super amazing about this recipe. The chia seeds bind the "filling" mixture together which is slightly caramelised inside from the toffee like coconut palm sugar. The pastry is light and crumbly with an earthy creaminess from the ground mixed nuts. 

The pastry can be made in advance, frozen, rolled out and baked when needed and of course, the filling will last even longer* !

*In a air tight jar

Here’s how you can make you very own Paleo Christmas Mince Pies Recipe:


Duration: 60 mins

Serves: 30



  • 300g Ground Nuts
  • 150g  Coconut Flour
  • 1 Tbsp. Coconut Palm Sugar
  • ½ tsp Baking Soda
  • ½ tsp Sea Salt
  • ½ tsp Turmeric (for colour)
  • 8 Tbsp Lard or solid Creamed Coconut plus a little extra for greasing (coconut oil)
  • 1 egg, lightly whisked


  • 250g Raisins
  • 375g Currants
  • 100ml Brandy (optional) add homemade stevia syrup here as an alternative
  • Zest of 1 lemon, juice of ½
  • 300g Coconut Oil, in the fridge (important!!)
  • 250g Coconut Palm Sugar
  • 85g chopped Mixed Peel
  • ½ small Nutmeg, grated
  • 1 large Bramley apple, peeled and grated
  • 3 tbsp Chia seeds



  1. First, make your mincemeat! Mix all the ingredients together and allow to soak for at least one hour in the fridge before starting you pastry.
  2. Sift together the almond & coconut flours with the sugar, baking soda and salt. Stir in the orange zest.
  3. Grate the  lard into the flour and mix together with your fingers till a crumb forms.
  4. Stir in the egg and bring together the mix with your hands until a dough is formed.
  5. Divide the dough in half, wrap each in film and place in the fridge for 1 hour (or overnight if you being super organised!)
  6. Pre-heat the oven to 175 C, and grease the moulds of a mini muffin pan with a little almond oil.
  7. Remove the dough from the fridge and place between 2 sheets of baking / parchment paper.
  8. Roll over the paper with a rolling pin to flatten out the dough till its pie-crust thin.
  9. Using a cookie cutter  cut out 32 circles and lightly press into the muffin pan moulds (I used some tinned cupcake holders to help with the release!)
  10. Fill up each pie mould with a heaped teaspoon of mincemeat, then using the remainder of the dough cut out 32 circles to top each pie. Use a little water on the dough rim as glue. (I used a fancy little crimper which you can buy for £1.50 in your local supermarket to get those decorated edges) (Warning. It took me hours in practicing to get those!).
  11. Bake in the oven for 12 minutes.
  12. Leave to cool in the tins, before gently easing them out.
  13. Finally, enjoy with a big dollop of Paleo Custard!! <3



Author: Charleh Dickinson

Founder & MD of Designed2Eat
Food Marketing Management Graduate at Sheffield Hallam University

Digital Marketing Manager & Food Photographer for KUB Ltd 

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