Mince Pie Millionaires Shortbread Slices

Processed with Focos

There's nothing more festive than a delicious mince pie but what if I told you that we can make the humble mince pie even better??!!

Over the years I've worked on different variations, including a Viennese Biscuit topping mince pie, a Mince pie crumble, Mince pie ice cream and even mince pie pancakes but these Mince Pie Millionaires Shortbreads have got to be my favourites and they really are quite simple to make, not to mention that they are also vegan, gluten free and refined sugar free.

So I know that the run up to Christmas is busy and exhausting and grabbing some mince pies from the supermarket can be the most appealing option, but making them yourself is so satisfying and plus you can make the flavours your own and I must say, I do love eating a few and thinking 'these mince pies are packed full of natural good for me ingredients'

Of course you can also make them look far prettier than I did, but when you are craving mince pie millionaires shortbread...rough and ready was just perfect!!

Check out the recipe below and if you do try them, do let me know!!



100g medjool dates chopped into small pieces

50g apricots cut into small pieces

100g raisins

50g dried figs cut into small pieces

50ml marsala

Juice of one orange

Zest of one orange

1 tbsp ground almonds

1 tsp cinnamon

1/4 tsp all spice

Pinch of nutmeg

Up to 1/4 tsp ground cardamom

50g flakes almonds roasted

50g walnuts roasted

50g Hazelnuts

50g dark chocolate cut into small pieces (optional)

In a bowl add the dried fruit, along with the Marsala and orange juice/zest and allow to soak for at least an hour

Toast the almonds and roast the walnuts and allow to cool

Add these to the fruit mixture along with 1 tbsp ground almonds, the spices and the dark chocolate if using

Mix everything together and pop into sterilised jars until ready to use


1/2 Cup Oat Flour

1/4 Cup Ground Almonds

1 tsp corn flour

2 tbsp Vegan Butter or Coconut Oil

2 tsp Coconut Sugar

1 tbsp Water

Caramel sauce

6 medjoul dates (soaked in hot water to soften for about an hour)

1 tsp almond butter

Chocolate sauce

60g dark chocolate

20g Almond Butter


In a mini food processor, add the oat flour, ground almonds, corn flour, sugar and butter and whizz to form fine breadcrumbs.

Add the water and whizz again until it comes together.

You can either pop into the fridge or use straight away.

Place the dough into a loaf tin and press down until the thickness of around 1 cm and beginĀ 

Prick the top with a fork a couple of times and then it will need to be blind baked.

Pop into the oven at 170c for approximately 15 minutes or until cooked and golden.

To make the Caramel sauce, add the soaked dates into a small mixer along with a pinch of salt, 1 tsp almond butter and begin to blend, adding in enough of the date water to form a smooth but thick caramel sauce

Spread the caramel sauce onto the shortbread base and either pop into the freezer to firm up and then top with the mince pie filling or simply add the caramel and then the mince pie filling.

Make up the chocolate sauce but melting the dark chocolate and adding in the almond butter and mixing until smooth.

Pour this over the bars to coat the top.

These can be made with or without the caramel sauce, depending on how sweet you like them, personally i like them with just the base, mince pie filling and chocolate top but I will leave you to decide

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