Ingredients for the base:

1 1/2 cup of oats (I use 1 cup of oat flour and 1/2 a cup of oats to get a lovely biscuity texture, but just use oats if you don't want to blitz them into flour)
3 tbps coconut oil
2 tbsp nut butter (almond, peanut, hazelnut etc)
3 tbsp of any natural liquid sweetener (I used maple syrup)
1 tsp vanilla extract
1 tbsp cacao powder
Handful of dried cranberries
Pinch of salt

Method: Gently melt the coconut oil, nut butter, salt and sweetener in a pan over a low heat, stirring frequently. Remove from the heat add the oats and give it a good mix.
Alternatively add all the base ingredients to food processor and blitz until combined.
Press firmly into a lined, loose bottom or spring form cake tin (I used a 9inch tin) until it is evenly distributed.
Pop into the freezer while you make the filling.

Raw cake ingredients:

1 1/2 cup cashew (soaked for at least 4 hours, preferably overnight)
1/3 cup of cacao butter
1 can of full fat coconut milk (just the set part, not the liquid)
3-6 tbsp of natural sweetener (preferably light in colour e.g agave or light maple syrup)
2 tsp vanilla extract
1 tsp ground ginger
Zest of half an orange
Zest and juice of half an unwaxed lemon.
4-6 tbsp mincemeat (homemade or store bought)

Mincemeat ingredients:

1 apple (peeled, finely chopped or grated)
1/4 cup raisins
1/4 cup sultanas
1/4 cup dried cranberries
1 cup of fresh orange juice
1 tbsp coconut oil
1 tsp vanilla extract
1 tbsp coconut sugar
Spices to suit your tastes:
I use -
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cinnamon

Method:

Add all the mincemeat ingredients to a saucepan over a medium heat. Bring to the boil then reduce to a simmer for about 15 minutes, stirring occasional until you’re left with a thick, syrupy mixture and the beautiful smell of Christmas spices are filling the air. Set aside to cool slightly.


Cake Method:

Start by melting the cacao butter in a bowl over a pan of simmering water or melt gently in a microwave then set aside to cool a little.
Drain and rinse the cashews, then add to a high speed blender or food processor. Blend until you get a beautifully smooth consistency, stopping and scraping down the sides as often as necessary. Add the cacao butter, 3 tbps of the sweetener, vanilla, ginger, orange and lemon zest/juice and coconut milk and blend again. Taste, adjust flavours and add more sweetener if required (about 3tbsp is sweet enough for me but add as much as you like).
Mix through the mincemeat with a spoon then pour over the base.
Leave to set in the fridge for a couple of hours.

Serve as is or decorate with anything you like. I melted dark chocolate and piped little Christmas trees on greaseproof paper and popped into the fridge until set.