Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Chilli and Chocolate Mincemeat Slice

Chilli and Chocolate Mincemeat Slice

Christmas, Traybakes | 22nd January 2013 | By

If you’re a bit iffy about mince pies or just want a change, do try this chilli and chocolate mincemeat slice. It’s delicious. An oat and wholemeal base is covered with a layer of chocolate mincemeat which is itself topped with more of the oaty mixture.

When it came to the Winter Solstice bonfire party a friend was hosting last year, I knew exactly what I wanted to bring along. I’d spotted this fabulous mincemeat slice recipe over at How to Cook Good Food the previous week and thought it would be just the sort of filling treat to keep us warm on a cold and damp winter’s night. They would be especially warming as I wanted to use the chilli chocolate mincemeat I’d made a couple of weeks earlier.

They were indeed just right for the evening, as we did get rather chilly and damp; the rain decided to descend just as the bonfire was lit. It was a magical scene however, with lanterns set amongst the trees as though we had surprised a gathering of the local piskies. Maybe they weren’t too happy to have their secret revealed; when I went to check my camera, no pictures were to be found. Bowls of steaming soup, hunks of bread and fine company kept us in good cheer and we had a lovely evening.

Chilli and Chocolate Mincemeat Slice

Naturally, I went my own way with Laura’s recipe. I increased the quantities slightly and used wholemeal spelt flour. The base mixture is a bit stiff and dry, but persevere when mixing it together. It’s worth it. In order to make the top easier to spread and to give it a slightly different texture, I added an egg.

Of course you don’t have to use either chilli or chocolate in this recipe if you don’t want to. My recipe for chilli chocolate mincemeat is incredibly adaptable. You can leave out the chilli or the chocolate or both. Or you can just buy a jar instead. If you do this, you might want to add a bit of chocolate and/or chilli to it. I also have a recipe for lemon & ginger mincemeat which you could also use.

Chilli Chocolate Mincemeat Slice

The slices were a great success and something I may now be baking with monotonous regularity. Even CT, not a lover of mincemeat, enjoyed his slice. The mincemeat gets a little mixed up in the oaty mixture, so the mincemeat itself is less obvious. You may well find that those who don’t like mince pies will like this chilli and chocolate mincemeat slice.

It even works well as a dessert. Just serve warm with cream, custard or ice-cream.

Other Recipes Using Mincemeat You Might Like

What mincemeat recipes would you recommend?

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this festive chilli and chocolate mincemeat slice, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Chilli & Chocolate Mincemeat Slice. PIN IT.

Chilli Chocolate Mincemeat Slice.

Chilli and Chocolate Mincemeat Slice – The Recipe

Chilli and Chocolate Mincemeat Slice
Print Pin
5 from 1 vote

Chilli and Chocolate Mincemeat Slice

An oat and wholemeal base is covered with a layer of chocolate mincemeat which is itself topped with more of the oaty mixture. The chilli is optional. It's delicious and great for Christmas or other festive parties.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: mincemeat, oats, slice, traybake
Servings: 16 slices
Calories: 261kcal

Ingredients

  • 190 g unsalted butter
  • 175 g dark muscovado sugar
  • 180 g wholemeal spelt flour
  • ½ tsp bicarbonate of soda
  • 150 g rolled oats
  • 300 g mincemeat I used my homemade chilli chocolate mincemeat
  • 50 g dark chocoalte - chopped
  • 1 small fresh red chilli - deseeded and finely chopped, or ½ tsp chilli flakes (optional)
  • 1 small egg
  • icing sugar for dusting

Instructions

  • Cream the butter and sugar until light and fluffy.
  • Sieve in the flour and bicarbonate of soda.
  • Add the rolled oats and stir to combine. It might be a bit tricky as the mixture is quite dry, but persevere.
  • Spoon just over half the mixture into a 9'' (23 cm) square silicone mould or lined cake tin and press it flat with the back of a spoon to cover the bottom of the tin.
  • Mix the chilli and chocolate into the mincemeat. Then spoon it over the base to cover.
  • Add the egg to the remaining dough mixture.
  • Spoon this onto the mincemeat and spread out as best you can.
  • Bake at 170℃ (325℉, Gas 3) for 30 minutes.
  • Allow to cool, dust with icing sugar, then cut into 16 slices.

Notes

Even more delicious served warm with cream, custard or ice-cream.
You can use whatever mincemeat you like for this recipe, but I recommend homemade if you can manage it. If you don't fancy the chilli or the chocolate just leave them out.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition

Calories: 261kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 148mg | Potassium: 96mg | Fiber: 3g | Sugar: 23g | Vitamin A: 312IU | Calcium: 22mg | Iron: 1mg

Sharing

I’m submitting this chilli and chocolate mincemeat slice to Bookmarked Recipes, hosted by Jac over at Tinned Tomatoes.

I’m also submitting this to Made with Love Mondays, the weekly made from scratch event over at Javelin Warrior’s Cookin w/ Luv.

21 Comments

  1. talesofpiglingbland

    22nd January 2013 at 8:45 am

    They sound a bit like a bar version of Ottolenghi’s spice cookies – I loved the choc – chili – mincemeat combo when I made them. I reckon these would be great! When is it socially acceptable to buy mincemeat again?

    Reply
    • Choclette

      22nd January 2013 at 6:20 pm

      Sugar and spice and all things nice – goodness we so need them in this cold weather. Did I hear you say buy mincemeat? 😉

      Reply
  2. belleau kitchen

    22nd January 2013 at 10:04 am

    is it wrong that I strangely miss the mincemeat flavour after christmas has gone… these look like an excellent way to deal with that,… they look beautiful and nice and easy to make x

    Reply
    • Choclette

      22nd January 2013 at 6:22 pm

      Not wrong at all. I have a jar of mincemeat I made the year before last and strongly suspect I will be making more of these – dreckly

      Reply
  3. laura@howtocookgoodfood

    22nd January 2013 at 5:25 pm

    Oh what a perfect way to enjoy some of your chocolate and chilli mincemeat. I know what you mean, the mixture is not quite cake and not quite flapjack so doesn’t lend itself to stretching. Having said that, it looks like you made a perfect slice and I am pleased that CT enjoyed it too!

    Reply
    • Choclette

      22nd January 2013 at 6:25 pm

      Thank you so much for this wonderful recipe Laura. You are a star.

      Reply
  4. laura_howtocook

    22nd January 2013 at 8:42 pm

    Got your message and thought I’d tell you I used a brownie tin. Thinking back to it, I put about two thirds of mixture on the bottom, then the mincemeat, then a light layer on the top, more like a scattering of what remained so it had the effect of a light crumbly topping. I may actually re-word the recipe and thanks for trying and enjoying it :)x

    Reply
  5. Laura Loves Cakes

    22nd January 2013 at 9:16 pm

    Wow what a great recipe…really interesting ingredients…and I’m intrigued by the chilli mincemeat! As you say, these would be perfect for a cold night! 🙂

    Reply
    • Choclette

      22nd January 2013 at 10:41 pm

      Thanks Laura – I think I got just the right amount of chilli – it was there, but not ready to blow anyone’s heads off 😉

      Reply
  6. celia

    23rd January 2013 at 12:52 am

    Choc, I don’t think it would be possible for this recipe to ever get monotonous! It sounds delicious! 🙂

    Reply
    • Choclette

      24th January 2013 at 9:21 pm

      Indeed Celia, I think it would take a while for me to get bored of it.

      Reply
  7. MaryMoh

    23rd January 2013 at 1:11 pm

    This look very good for parties.

    Reply
  8. Karen S Booth

    24th January 2013 at 10:24 am

    Oh YES! I LOVE mnincemeat slices and these look amazing….Karen

    Reply
    • Choclette

      24th January 2013 at 9:22 pm

      Thanks Karen – it’s that chocolate you know 😉

      Reply
  9. Johanna GGG

    27th January 2013 at 12:13 pm

    bookmarked – I still have fruit mince – this reminds me of a slice my mum used to make but looks nicer (sorry mum) – though I guess I should eat my way through my panforte first 🙂

    Reply
  10. Javelin Warrior

    27th January 2013 at 1:27 pm

    These bars sound so good, Choclette! I’ve never heard of chili and chocolate mincemeat before, but what a combo! And I’m sure these were all the better for it, too… Sorry about the delay in checking back on your post – I’ve been packing and moving for the past couple of days and been without my laptop 🙁 Thanks so much for sharing!

    Reply
  11. Judith Luscombe

    7th August 2013 at 6:47 am

    Im sure these will go down well for christmas parties

    Reply
  12. Melanie

    6th April 2020 at 12:34 pm

    Hi, this looks interesting but there is no mention of the type of chilli (flakes, powder, fresh etc) or how much one should use… I have a tendancy to be a bit heavy handed with chili so I’d like a rough idea of how much I should use. Thanks!

    Reply
    • Choclette

      6th April 2020 at 3:12 pm

      Hi Melanie. Thanks for pointing out the chilli omission. It’s because I used my homemade chilli and chocolate mincemeat. I’ve just added a note to the recipe, but I will update it properly in a bit. I’d use a small fresh chilli, deseeded and finely chopped or ½ tsp chilli flakes. Mix it into your mincemeat along with 50g of chopped dark chocolate if you fancy that bit too. Obviously the chilli depends on taste and every chilli is different in intensity as are chilli flakes.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *