For many of us, the COVID-19 pandemic has changed the way we celebrate Christmas and has added to the dizzying array of demands that Christmas often brings: cooking meals, shopping, baking, cleaning and entertaining, to name just a few...

If COVID-19 is spreading in your community, you may be feeling additional stress, or you may be worrying about your and your loved ones' health.

You may also feel sad or anxious because your holiday plans may look different to what you'd been hoping for. In addition to our tips for surviving party season … we've got a special little recipe here for you.

Ingredients

Pastry

• 120g plain flour
• 120g ground almonds
• 1 tsp liquid balance
• 2 tbsp coconut oil
• 120g medjool dates (pitted, soaked and chopped)
• Pinch of salt

Filling

• 2 large apples (washed)
• 80g sultanas
• 45g dried apricots
• 45g cranberries
• Zest of 1 orange
• 1 tsp of liquid gold
• ½ tsp ginger
• ¼ tsp ground cloves

Maca custard (to accompany):

• 120g cashews (soaked)
• 240ml coconut milk
• 2 tbsp maple syrup
• 1 tsp liquid balance

Method

Pastry

1. Grease your muffin tray (will need about 12 inserts) and preheat your oven to 170°C/Fan 150°C/Gas mark 4.
2. Blend the: flour, liquid balance, coconut oil, grounded almonds, and dates in a food processor.
3. To form a dough add splashes of water into the ingredients and blend.
4. Take ⅔ of the dough and use a round cutter to cut out the base. Now press into the base of the muffin tray and around the sides. Then place the tray in the oven for approximately 20-25 minutes, until golden brown. Remove tray from the oven and allow pastry to cool.

Filling

1. Dice both apples into small nibble-sized chunks. Then mix the apple chunks with the cranberries, sultanas, and apricots, liquid gold, and a splash of water in a saucepan. Then add the orange zest and heat gently until really soft and caramelised. Pour the contents of the saucepan into the pastry.
2. Then take the remaining ⅓ pastry dough and roll it out on a chopping board covered with plain flour. Cut out some shapes and lay them on each base (e.g. stars) to use for the top of the mince pies. Return them to the oven for a final 10-12 minutes.
3. In the meantime, prepare the custard by blending the cashews, half of the coconut milk (120 ml), maple syrup, and liquid balance. Once smooth, gradually add the remaining 120 ml coconut milk, and continue to blend until you reach your desired consistency. Gently heat this mixture on the cooker before serving.
4. Remove the mince pies from the oven and serve with the custard!

Maca custard

1. Soak the cashews (overnight if possible).
2. Blitz with the other ingredients until a smooth yet thick consistency.
3. Spoon on the top of each mince pie instead of a pastry case (or drizzle on the side).

Makes: 12 mince pies

Makes: 500ml custard - enough to drizzle on each one!

Enjoy and tag us in any of the recipes you create - would tlove to see! @mawish.food