• Preheat the oven to 180ºC.

For the Filling:

• Combine the raisins, sultanas, and chopped jujube fruit in a saucepan and bring to medium heat.
• Add a dash of water and let it cook until the fruit is stewed and soft.
• Add the mixed spice and agave syrup, and let it simmer.
• Add a little more water if needed.

For the Pastry:

• Drain the soaked jujube fruits and add them to a food processor along with the buckwheat flour, ground almonds, coconut oil, agave syrup, mixed spice, and salt.
• Blend until well combined.
• Lightly grease 7 holes of a cupcake/mince pie tray with coconut oil.
• Use two-thirds of the pastry mix to press into the base of the molds.
• Push the mixture around the sides of the molds to create a little casing to hold the filling.
• Add a spoonful of the raisin mixture to each of the pastry cases.
• Using the remaining pastry mixture, form a flat circular shape and place it on top.
• Decorate with dried jujube fruit.
• Repeat this for the other mince pies.
• Bake in the oven for 10-12 minutes or until they turn golden.