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Vegan Mince Pies

Vegan Mince Pies

Hedi Hearts - Clean Eating
Hedi Hearts - Clean Eating
Hedi Hearts - Clean Eating
  • Recipe by: Hedi Hearts - Clean Eating
  • Hedi Hearts was created out of love and the desire to rediscover the joy of preparing and eating food while maintaining a healthy lifestyle. Join Hedi on a journey of good health, positive emotions, natural weight loss, glowing skin and hair, plus an abundance of energy that will last you throughout the entire day!
Serves 10 - 18
Prep time: 40min
Cooking time: 25min

We have very similar pies in the Czech Republic (my homeland) and I remember that we often add cream to the pastry to make it more light, creamy and to give a finer crumb.

So instead of traditional cream I am adding soya yogurt (or coconut yoghurt). Make sure you don’t skip this step, your taste buds will thank you later.

With regards to the dried fruit use whatever you have in your cupboards, no need to go to the shops and spend lots on the exact ingredients. Just ensure you stick to the measurements. I have also added no extra sugar, there is no need for it. Raisins are naturally sweet and most cranberries have sugar added anyway. Also you will see in the recipe I added cinnamon to the crust, just to make it more yummy.

Ready to get Christmassy? Let’s do this!

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  • 1.

    In a bowl mix flour, coconut oil, yogurt and chia eggs until you get a smooth firm dough. Wrap it in plastic wrap and leave in the fridge for about 30 minutes to rest.

  • 2.

    Meanwhile, prepare the filling. Place all the filling ingredients in the pan with a little bit of water and simmer for 5 minutes. Taste and if not sweet enough add a touch of your favourite sweetener. Remove from the fire and let it cool down.

  • 3.

    Next take the dough, leave a small bit of the dough on the side to create the star shapes to put on the top.

  • 4.

    Grease your mince pie tray (or muffins tray) and form the dough into balls. Press each ball in the mould making sure all the edges are of the same height

  • 5.

    Divide the filling equally and place in the moulds so it reaches just below the edge of the mould. Take the dough bit you left for the star, roll it out, then cut out your stars and place the tops lightly on the mincemeat.

  • 6.

    Pop in the oven and bake for 25 minutes or until slightly brown.

  • 7.

    They will keep in an airtight container, preferably in the fridge for 3 days, or they can be frozen. To enjoy them the most warm them before serving.

  • 8.

    Tip: For a grain free pastry, substitute a 50:50 mix of almond and coconut flour and 1 tsp of xanthum gum.


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