This is a healthy dessert recipe alternative made completely without sugar. A classic Fruit Mince Pies made without sugar. Yes it is sugar free.

As healthy as a version of Fruit Mince Pies you can get, by Natvia.
Made with Natvia 100% Natural Sweetener! That’s right there is no sugar used in any of our recipes!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions


  • 3.5 cups almond meal
  • 2 tablespoons Natvia
  • 50 mls coconut oil, melted
  • 1 egg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 small apples, grated
  • 70 g butter
  • 2 tablespoons Natvia
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons almond flour/meal
  • 1 Zest and juice of 1 orange
  • 1/2 cup dried cranberries
  • 0 Big pinch of salt


3 1/2 cups almond meal

2 tbsp Natvia

50ml coconut oil, melted

1 egg

1/4 tsp cinnamon

1/4 tsp nutmeg


2 small apples, grated

70g butter

1-2 tbs Natvia

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cardamon

1/4 tsp ground cloves

2 tbsp almond flour/meal

Zest and juice of 1 orange

1/2 cup dried cranberries

Big pinch of salt


  1. Preheat oven to 160°C Fan.
  2. For the filling, melt the butter together with the apple in a saucepan over low heat.
  3. Add the rest of the filling ingredients and heat through for a few minutes. Set aside while you prepare the pastry.
  4. For the pastry, combine the pastry ingredients in a large bowl. Mix by hand until it forms a soft dough.
  5. If needed, add a splash of water to help the pastry combine.
  6. Roll out between two sheets of baking paper, then cut into circles large enough to fit in the base and sides of your tart shells.
  7. Lightly grease your tart shells or small muffin tray, then dust the bottom with a bit of almond meal to prevent the shells sticking.
  8. Fill the shells with the filling mixture.
  9. Bake for 25-30 minutes at 160C or until golden.
  10. Allow to cool before turning out of the tray.

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