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Home » Plant-Based Recipes » Healthy Dessert Recipes » Raw Coconut Passionfruit Kisses

Raw Coconut Passionfruit Kisses

Published: Nov 27, 2013 · Modified: Mar 12, 2019 by Lauren Glucina • Naturopath, Nutritionist

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Homemade passionfruit kisses, also known as melting moments, on a china plate ready to serve

These things are divinely good - a little like melting moments cookies - 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, or share at a high tea. 

No dairy, eggs, wheat, gluten or refined sugar.

[bctt tweet="Raw Coconut Passionfruit Kisses - a delicious High Tea treat! V + GF. Recipe here." username="laurenglucina"]

Passionfruit Kisses cut in half to reveal the passionfruit curd in the centre

Vegan and gluten free Passionfruit Kisses! These are like melting moments cookies – light as a feather and filled with a sweet passionfruit curd. Perfect for high tea. #passionfruitkisses #passionfruitcookies #meltingmoments #meltingmomentsrecipe #meltingmomentscookies #hightearecipes #AscensionKitchen // Pin to your own inspiration board! //

Raw Coconut Passionfruit Kisses

Naturopath Lauren Glucina
Vegan and gluten free Passionfruit Kisses! These are like melting moments cookies – light as a feather and filled with a sweet passionfruit curd. Perfect for high tea. Note, this recipe requires dehydrating - approx. 10 hours.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 mins
Total Time 40 mins
Course Baking, Cookie
Cuisine Raw, Vegan
Servings 12
Calories 330 kcal

Ingredients
  

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
  • ½ cup + 2 tablespoons coconut nectar

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

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 fine Himalayan rock salt

Instructions
 

TO MAKE THE COOKIES:

  • Process everything in a food processor till well combined.
  • If the mixture is a little too sticky to work with, set in the fridge for a little while so it firms up.
  • Spoon a tablespoon of mixture onto a teflex sheet and flatten into a cookie shape, repeat till you’ve used up the mixture.
  • 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).
  • Flip the cookies half way through this process.

TO MAKE THE PASSIONFRUIT CURD:

  • 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

TO MAKE THE COCONUT FROSTING:

  • Gently melt the coconut butter over a bowl of hot water till it has liquefied.
  • 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.
  • Transfer into a zip lock plastic bag or piping bag ready for use.

TO ASSEMBLE:

  • Pair the cookie halves together making sure they are of equal size.
  • Pipe the coconut frosting around the outer edge of the flat side of one of the halves.
  • Pipe a small dollop of passionfruit curd into the centre.
  • Place the second cookie half over the top and repeat till finished.
  • 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.

Notes

Yes - you can totally put these cookies in the oven on low to speed up the process - they'll be yummy but they will no longer be raw!

Nutrition

Calories: 330kcalCarbohydrates: 19gProtein: 6gFat: 23gSaturated Fat: 11gSodium: 51mgFiber: 8gSugar: 15gCalcium: 40mgIron: 2.7mg
Tried this recipe?Let us know how it was!

If you make and enjoy this recipe, please leave a rating!
@ascensionkitchen #ascensionkitchen

Plate of passionfruit kisses on a striped napkin ready to serve

Vegan and gluten free Passionfruit Kisses! These are like melting moments cookies – light as a feather and filled with a sweet passionfruit curd. Perfect for high tea. #passionfruitkisses #passionfruitcookies #meltingmoments #meltingmomentsrecipe #meltingmomentscookies #hightearecipes #AscensionKitchen // Pin to your own inspiration board! //

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About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

Comments

  1. Anita Styles

    October 01, 2019 at 3:43 am

    How do you dehydrate?

    Reply
  2. Yvonne Larkworthy Warren

    October 01, 2019 at 3:43 am

    Yummo!

    Reply
  3. Mary Crea

    October 01, 2019 at 3:43 am

    Ooooh sounds niiiiiiice 🙂

    Reply
  4. Jennifer Bollman

    October 01, 2019 at 3:52 am

    Do you have a link for the pysllium husk that you buy?

    Reply
  5. Jennifer Bollman

    October 01, 2019 at 3:52 am

    I cannot wait ti make these babies. Thank you

    Reply
  6. Lauren Glucina

    October 01, 2019 at 3:52 am

    Hi - no it isn't but it tastes great and is convenient, but you can always sub it out for homemade nut milk, I love Artisana brand for the butter 🙂

    Reply
  7. Lauren Glucina

    October 01, 2019 at 3:52 am

    Probably for the cookies if you soften it before you mix it in, but if you can't get coconut nectar I think the next best tasting alternative would be 100% pure maple syrup 🙂

    Reply
  8. Sarah Tamburrini

    October 01, 2019 at 3:52 am

    Hey Lauren- would rice malt work for the nectar? X

    Reply
  9. Adeline Widdison

    October 01, 2019 at 3:52 am

    hi lauren, this recipe sounds yum! can you tell me which brand you prefer for purchasing coconut products, as i am unsure which ones are manufactured using processes ensuring the products are still raw? i wouldn't have thought coco quench was raw? thanks!

    Reply

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ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

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