Raw Coconut Passionfruit Kisses

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These things are divinely good – like a macaroon but better – there is a sneaky dollop of passionfruit curd hiding inside the centre, and a creamy coconut frosting holds the two cookie halves together. These would be great to give as a little Christmas gift, and of course, are super healthy. No dairy, eggs, wheat, gluten or sugar – the only sweetener is the beautiful coconut flower nectar which tastes like butterscotch and has a low GI. I’ve been making a few recipes with coconut milk of late – the organic Coco Quench from Pure Harvest – it works really well. Have fun!


Raw Coconut Passionfruit Kisses


| makes 12 |

Coco-passion cookies
Makes 12 (24 halves)

  • 1 cup cashew flour
  • 1½ cups fine, white almond meal
  • ½ cup coconut flour
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine Himalayan rock salt
  • 2 tablespoons pysllium husk
  • 2 tablespoons passionfruit juice (simply strain the pulp of a passionfruit through a sieve and discard the black seeds)
  • ½ cup coconut milk (I’ve been loving Pure Harvest’s Organic Coco Quench recently)
  • ½ cup + 2 tablespoon coconut nectar (I’ve been using Loving Earth’s – it tastes like butterscotch – yum!)


  1. Process everything in a food processor till well combined.
  2. If the mixture is a little too sticky to work with, set in the fridge for a little while so it firms up.
  3. Spoon a tablespoon of mixture onto a teflex sheet and flatten into a cookie shape, repeat till you’ve used up the mixture.
  4. Dehydrate at 145˚F for a couple of hours, then turn the temperature down to 115˚ and continue to dehydrate till dry (at least a day).
  5. Flip the cookies half way through this process.

Yes – you can totally put these on low in an oven – they’ll be yummy but they will no longer be raw!

Passionfruit Curd
Yields ¼ cup

  • 2 tablespoons passionfruit juice
  • 1 heaped tablespoon coconut butter
  • 1 tablespoon lucuma powder
  • 1 tablespoon psyllium husk
  • 1 tablespoon coconut nectar


  • Gently melt the coconut butter over a bowl of hot water till it has liquefied
  • Whisk in the rest of the ingredients, let cool a little
  • Spoon into a plastic zip lock bag or piping bag and set aside

Coconut Frosting
Yields 1 cup

  • ½ cup coconut butter
  • ¼ cup coconut milk
  • 2 teaspoons coconut nectar
  • ½ teaspoon pure vanilla extract
  • Couple of pinches of fine Himalayan rock salt


  1. Gently melt the coconut butter over a bowl of hot water till it has liquefied.
  2. Whisk in the rest of the ingredients, let set a little in the fridge, keep an eye on it so it doesn’t turn rock hard.
  3. Transfer into a zip lock plastic bag or piping bag ready for use.


  1. Pair the cookie halves together making sure they are of equal size.
  2. Pipe the coconut frosting around the outer edge of the flat side of one of the halves.
  3. Pipe a small dollop of passionfruit curd into the centre.
  4. Place the second cookie half over the top and repeat till finished.
  5. These are best enjoyed right away or else stored in an airtight container – just be aware that in hot weather the coconut frosting may be prone to melting.


Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.