Chocolate Mince Pies

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11 12 Ombar Mince Pies v1575561005
  • recipes_preptime 40 Minutes
    Prep Time
  • recipes_cooktime 20-25 Minutes
    Cook Time
  • 1 Hour
    Chill Time
  • recipes_serves 12

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  • 70g Ombar 72% (half melted)
  • Pinch of salt
  • 200g coconut oil, melted
  • 2 flax eggs
  • 500g ready-made vegan mincemeat
  • 2 tbsp oat milk
  • 280g plain flour, sifted
  • 125g coconut sugar, sifted


  • 1.

    In a bowl, mix the flour, coconut sugar, and salt together. Stir in the coconut oil until completely incorporated.

  • 2.

    Stir in the flax eggs & melted chocolate until the mixture comes together (you may need to add a little cold water). Knead the dough briefly until smooth, wrap in a sustainable wrap and leave to chill in the fridge for one hour.

  • 3.

    Preheat the oven to 200C/180C Fan/Gas 6.

  • 4.

    Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/┬╝in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole muffin tin. Fill each hole with one teaspoon of the mincemeat mixture plus a small chunk of chocolate, and brush the edges with plant milk.

  • 5.

    Using a 6cm star cutter, cut out 12 stars and use them to top the mince pies, pressing the edges together.

  • 6.

    Brush the top of each mince pie with more plant milk.

  • 7.

    Bake in the oven for 20-25 minutes, or until the pastry is cooked through. Leave to cool and dust with icing sugar.