Date & Raisin Pie

clock 30 minutes + 1 hour bowl Serves 6-8


  • Base
  • 190 g packet gluten-free arrowroot biscuits
  • 1/2 cup toasted almonds
  • 100 g butter, melted
  • Filling
  • 350 g pitted dates
  • 1 cup raisins
  • 1 cup water
  • 2 tablespoons honey juice and finely grated zest of 1 orange
  • 1 cinnamon quill
  • 1 cup cream, whipped
  • To serve
  • strips of orange zest, to garnish
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  • Line the base of a 20cm springform cake tin with baking paper and lightly grease the sides.

  • Place the biscuits and almonds in a food processor and process until

  • crumbs form. Place the crumbs in a bowl, add the melted butter and

  • mix well. Press the mixture onto the base and halfway up the sides of

  • the tin. Chill while preparing the filling.

  • To prepare the filling, place all the ingredients in a small pan. Bring to a simmer over a medium heat then cook for 4-5 minutes, or until the mixture has thickened to a paste. Remove from the heat and set aside to cool.

  • Once the date mixture reaches room temperature, refrigerate until cool. Discard the cinnamon quill. Spoon the mixture into the biscuit base. Top with whipped cream, garnish with orange zest and cut into wedges to serve.

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