These Strawberries and Cream Kisses have simple and nourishing ingredients, delicious flavour, textures of crunch and cream, and it is refined sugar free! Eating these cookies is so much fun too...enjoy them whole or pull them apart and lick the cream filling first!
Preheat a fan-forced oven to 170°C and line a baking tray with baking paper.
Combine almond meal, coconut flour, vanilla powder and baking powder in a mixing bowl. Add melted coconut oil and maple syrup and stir to combine well.
Spoon out a tablespoon of mixture at a time (or teaspoon for mini cookies), and use your hands to mould into round, even cookies. Lightly flatten as you place them on the baking tray.
Bake in the oven for 20-25 minutes or until lightly golden (10-15 minutes if making mini cookies). Remove from oven and allow them to cool completely.
To make the filling, open up the coconut cream and scoop out 1/4 cup of the thick, separated cream that has formed at the top of the refrigerated tin. Store leftovers in the fridge for future use.
Blend the coconut cream with strawberries, cashews, coconut oil and vanilla powder in a high-powered blender until smooth and creamy. Add a touch extra coconut cream if needed to assist blending. Transfer to a bowl and set aside in refrigerator until ready to use.
Spread filling onto half of the cooled cookies, then top with remaining cookies.
Serve and enjoy straight away! Store any leftovers in the refrigerator in an airtight container for 2-3 days.
SHORT DESCRIPTION
These Strawberries and Cream Kisses have simple and nourishing ingredients, delicious flavour, textures of crunch and cream, and it is refined sugar free! Eating these cookies is so much fun too...enjoy them whole or pull them apart and lick the cream filling first!
DESCRIPTION
Preheat a fan-forced oven to 170°C and line a baking tray with baking paper.
Combine almond meal, coconut flour, vanilla powder and baking powder in a mixing bowl. Add melted coconut oil and maple syrup and stir to combine well.
Spoon out a tablespoon of mixture at a time (or teaspoon for mini cookies), and use your hands to mould into round, even cookies. Lightly flatten as you place them on the baking tray.
Bake in the oven for 20-25 minutes or until lightly golden (10-15 minutes if making mini cookies). Remove from oven and allow them to cool completely.
To make the filling, open up the coconut cream and scoop out 1/4 cup of the thick, separated cream that has formed at the top of the refrigerated tin. Store leftovers in the fridge for future use.
Blend the coconut cream with strawberries, cashews, coconut oil and vanilla powder in a high-powered blender until smooth and creamy. Add a touch extra coconut cream if needed to assist blending. Transfer to a bowl and set aside in refrigerator until ready to use.
Spread filling onto half of the cooled cookies, then top with remaining cookies.
Serve and enjoy straight away! Store any leftovers in the refrigerator in an airtight container for 2-3 days.
