Recipe Directions

1. Prepare the cacao butter by melting it gently in a bowl placed over a pan of simmering water.

2. Chop the almonds into small pieces.

3. Split the cardamom pods and remove the seeds. Crush them into a fine powder with the mortar and pestle.

4. Put the chopped almonds, cardamom powder, soaked raisins (and any residual lemon juice), orange peel, lime peel, and carob into a bowl. Mix well until everything is carob-coated.

5. Pour the melted cacao butter and orange juice over the dry ingredients and mix really well so everything is coated with cacao butter and all the carob is worked in.

6. Divide mixture between 12 small muffin cases or paper fairy cake cases.

7. Refrigerate pies for at least 4 hours before you enjoy.

Pathlesstrodden's Thoughts

By pathlesstrodden

These are a heavenly treat--a raw vegan version of mince pies that’s chocolaty too.

Great for Christmas or any time of year!

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

Top voted

12 votes
+
Vote up!
-
Vote down!

These look lovely, although I'll have to use cacao powder instead of carob which may be more bitter. When you say peel is that dried, fresh zest, pith, whole fresh skin in small chunks?

12 votes
+
Vote up!
-
Vote down!

The peel was zested from fresh fruits using a zester - try not to get the pith in too as it's bitter. If you use caco you'll need to make it sweeter - add some dates.

All

12 votes
+
Vote up!
-
Vote down!

The peel was zested from fresh fruits using a zester - try not to get the pith in too as it's bitter. If you use caco you'll need to make it sweeter - add some dates.

Top Voted
12 votes
+
Vote up!
-
Vote down!

These look lovely, although I'll have to use cacao powder instead of carob which may be more bitter. When you say peel is that dried, fresh zest, pith, whole fresh skin in small chunks?

Top Voted

Leave a Comment