Fruit Mince Tarts – a gluten, dairy and refined sugar-free version. These are a taste of Christmas with every bite.

2 apples, peeled, cored and finely diced
1/2 cup currants
1/4 cup goji berries
1 tsp ground cinnamon
1/4 tsp ground cardamon
1/2 tsp ground vanilla powder
Juice of 1 large orange
Zest of 1 orange (about 2 tsp)
Filtered water

Mix all the ingredients together in a bowl along with 1/2 cup of water. Place in a dehydrator for 3 hours, mixing a couple of times during this time. Add a further 1/3 cup water as the mixture begins to thicken and dehydrate for a further 2 hours until apple is soft and mixture is thick. This could also be done at very low temperature on the stove top too,

7 dried large figs
1/2 cup walnuts
1/2 cup macadamias
1/4 tsp ground cinnamon
1 tsp raw honey (optional)

Roughly chop the figs and place in a food processor along with the remaining ingredients. Process until the mixture is well combined and starts to come together when pressed.

Shape the base into tarts inside a mini muffin tin. Ideally use mini muffin liners as this makes the tarts easier to remove. Inside the tarts place a Tbsp of the fruit-mince mixture. These will look quite overfull, but as they dehydrate it becomes less.

Dehydrate for 3 1/2 hours. (or cook in oven at 100 degrees (for approx 20-30 minutes). Once cooled, store in fridge for up to 10 days.

Makes 15

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