Passionfruit Cashew Butter Melting Moments

Tender and delicate biscuits caress the lusciously creamy, passionfruit-laced cashew butter to create a mouth-watering vegan treat. Super simple to make and the perfect accompaniment to a cup of tea, these little biccies are sure to bring you lots of joy. They’re best eaten on the same day they are made, which shouldn’t be a problem as they’re unlikely to last any longer!

Makes 6

2/3 cup almond meal

1/3 cup coconut flour OR organic corn flour

1/4 cup coconut sugar

70-80 g coconut oil, room temperature (solid, but not hard)

1 tsp. vanilla extract

1/2 tsp baking powder

pinch of salt

3 tbsp. cashew butter
3 tbsp. passionfruit pulp
2 tsp. maple syrup

1.     Preheat the oven to 180°C and line a baking tray with baking paper.

2.     Mix the almond meal, coconut flour OR corn flour, coconut sugar, baking powder and salt together in a bowl.

3.     Add the coconut oil (80g if using coconut flour and 70g if using corn flour) and vanilla and mix together with your hands until you have a smooth dough.

4.     Take teaspoons of dough and roll into balls before placing onto the prepared tray. Press each ball down with a fork.

5.     Place the biscuits into the oven to bake for about 6-8 minutes. Remove and allow to cool completely before icing.

6.     For the icing, place all ingredients into a small bowl and stir well to combine. Set aside in the fridge.

7.     For each melting moment, place half a tablespoon of icing onto the bottom of a biscuit and then place another top. Enjoy immediately for the best texture!