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.