Raw Coconut Passionfruit Kisses
27 November 2013 | 9 comments
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.Raw Coconut Passionfruit Kisses - a delicious High Tea treat! V + GF. Recipe here. Click To Tweet
Raw Coconut Passionfruit Kisses
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.
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
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.
- 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.
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!
If you make and enjoy this recipe, please leave a rating!