Raw Coconut Passionfruit Kisses

27 November 2013 | 9 comments

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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.

5 from 1 vote

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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.

Course Baking, Cookie

Cuisine Raw, Vegan

Prep Time 40 minutes

Total Time 40 minutes

Servings 12

Calories 330 kcal

Author Lauren Glucina

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:

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.

TO MAKE THE PASSIONFRUIT CURD:

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 cool a little
3. Spoon into a plastic zip lock bag or piping bag and set aside

TO MAKE THE COCONUT FROSTING:

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.

TO ASSEMBLE:

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's 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!

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