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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
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Prep Time 40 minutes
Total Time 40 minutes
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
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