Mini Chocolate MInce Pies

These cute little baked nutty cookie cups with a delicious mince pie filling and topped with a cinnamon twisted coconut cream are the perfect festive treat!

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Servings - 11 - 12 cookie cups

Ingredients

For the Base

1 cup (100g) raw walnuts

50g (1/2 cup) raw hazelnuts

50g (1/2 cup) almond meal/flour

1/4 tsp baking soda

1/4 cup (50g) coconut sugar

1/4 cup (55g) coconut oil melted

Pinch of Pink Himalayan Rock Salt

For the Filling

11 - 12 heaped tsp of Meridian Foods Organic Mince Pie Filling

Topping

Cream from one can of full fat coconut milk, refrigerated overnight

2 tbsp powdered Dr Coys stevia erylite

1/4 tsp cinnamon

Directions

Preheat oven to 180C (350F).

Mix together all dry ingredients for the cookie base.

Add melted coconut oil and stir well to combine.

Grease a 12 * mini muffin tray lightly with melted coconut oil. I used this silicone one that allowed me to make 11 but I had some of the cookie mix leftover!

Divide between muffin tray, pressing down to compact the mix in each.Cover the tray with cling film and using the end of a rolling pin make an indent in all the cookies. Use your hands, through the cling film, to make the indents and little deeper and smooth around the edges. Bake in the preheated oven for 10 minutes. Remove and allow to cool for 5 minutes in the tray; pop out and cool fully on a wire rack.

Place 1 heaped tsp of mince pie filling into each fully cooled cookie cup.

Whisk together coconut cream, cinnamon, and stevia. Place into a piping bag and pipe a small amount on the top of each cookie cup. Serve them straight away or store in the fridge in a seal tight container for up to four days!