Sugar-Free Strawberries And Cream Kisses


"This healthy treat has all of my favourite things: 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!" - Casey-Lee Lyons
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes



  • 2 cups Organic Natural Almond Meal
  • 2 tbsp Organic Coconut Flour
  • 1 tsp Organic Vanilla Powder
  • 1/2 tsp Gluten & Aluminium-Free Baking Powder
  • 1/3 cup Organic Virgin Coconut Oil melted
  • 3 tbsp Organic Pure Maple Syrup


  • 1 cup fresh ripe strawberries hulled
  • 1/2 cup Organic Raw Cashews
  • 1/4 cup tinned Organic Coconut Cream refrigerated overnight
  • 1/4 cup Organic Virgin Coconut Oil melted
  • 1 tsp Organic Vanilla Powder


  • Pre-heat 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 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.

Recipe supplied by Honest to Goodness

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