These are just so darn cute! My friend, a mince pie lover, actually said these were the best mince pies he had ever had, and they’re not even truly mince pies. They do however rival the best of them!
A delicious mince pie filling thanks to a special surprise delivery from Meridian Foods. I made use of the accompanying hazelnut butter in that epic hazelnut cream pie that I post just a couple of days ago. I just had to get these out before Christmas was out as they are so easy to make a beautiful treat to serve up to your guests. Who wants a bog standard mince pie when you can have these?! A delicious cookie cup base and topped with a stevia sweetened coconut cream.
I would usually make each and every element of my desserts from scratch but it’s nice to have a handy option to take some of the hard work out of the process. These little cookie cups are ideal to whip up in a hurry if you need a little additional sweet treat to delight your guests. They look pretty impressive with the piped cream and the fact that they are mini’s negates the need for any cutlery; they’re also great as a little sweet horderve aka a bite size dessert that people are sure to want seconds of so be sure to make at least double batch!
The base is of course adapted from the original hazelnut caramel cookie cups; there is a little bit of a knack to them and a mini silicon muffin tray is a must. I use something like this one. Allowing the cookie cups to cool FULLY in the tray is a must, I actually recommend putting the tray into the fridge for about 30 minutes if your like me and lack the necessary delicate hand that ensures they don’t fall apart upon removal. It’s only really ever happened when my impatient self takes over and I’m a flurry to get them finished.
I ended up having to make a second batch almost immediately; after the first full mince pie cookie cup was consumed the same friend asked for another full batch for his guests for Christmas! Praise for sure!
If you don’t want to make the cookie cups bake the cookie base on a baking tray, heat the mince pie filling in a pot, crumble over the “base” and serve with the coconut cream. Put if you like to make a bit of an impression go ahead and make the cookie cups!
What’s your favourite alternative or homemade version of the traditional mince pie?
Mince Pie Filled Cookie Cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: bake dessert snack almond meal walnuts
Ingredients (11-12 cookie cups)
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
- Cream from one can of full fat coconut milk, refridgerated overnight
- 2 tbsp powdered Dr Coys stevia erylite
- 1/4 tsp cinnamon
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!