Chocolate and Praline Noir Mince Pies

Mix all of the ingredients together

Place the dry ingredients and butter into a food mixer. Mix until a bread crumb texture is achieved.
Add the plant milk and bring the mix together to form a dough.
Wrap in cling film and rest in the fridge until needed.
Roll out between two pieces of silicone paper to 5mm thick
Cut out circles approximately 6cm in diameter
Place into moulds and then fill with 15g of mincemeat and then put  praline filling on top with streusel. 
Grate the frozen streusel and place on top of the mincemeat 
Bake in a pre-heated oven for 8-10 minutes at 180c

Melt the white chocolate and the mix in the pistachio praline
pipe into a silicone mould
Freeze
Demould

Sieve all of the dry ingredients into the mixing bowl add the butter and then mix.
Once the dough comes together take out and roll into a cylinder shape, wrap and then freeze
When you are ready to use the streusel, it take it out of the freezer for a few min and then grate. 
Place it immediately on top of the mince pie 
Bake at 160c for 20 min 
Serve warm