Renae SmithComment

Strawberry Cream Kisses

Renae SmithComment
Strawberry Cream Kisses

 | By Casey-Lee Lyons

Casey-Lee is a naturopath, whole foods recipe developer, health and nutrition ambassador and most importantly, a Mum. She is the founder of Queensland based, health and wellness brand Live Love Nourish and dedicates a lot of time to helping people improve their health, increase energy, find their natural weight, improve gut and digestive health, and balance hormones.

Her Strawberry Cream Kisses recipe is free from gluten, grains, dairy, eggs and refined sugar and is Paleo and vegan friendly. Also, they taste like heaven and do not last long in my home

Strawberry Cream Kisses

Prep: 15 minutes
Cook: 25 minutes
Makes: 8-10 large or 16-18 mini
2 cups (220g) almond meal
2 Tbsp (20g) coconut flour
1 tsp (2g) vanilla powder
1/2 tsp (2g) gluten free baking powder
1/3 cup (80ml) coconut oil, melted
3 Tbsp (60ml) maple syrup
Strawberry Cream Filling:
1 cup (150g) fresh ripe strawberries
1/2 cup (75g) raw cashews
1/4 cup (60ml) full fat coconut milk (refrigerated overnight*)
1/4 cup (60ml) coconut oil, melted
1 tsp (2g) vanilla powder


  1. Pre-heat fan-forced oven to 170ÂșC.
  2. In a mixing bowl combine almond meal, coconut flour, vanilla powder and baking powder. Add melted coconut oil and maple syrup and mix to combine well.
  3. Flatten and shape tablespoon portions (or teaspoon portions for mini cookies) of mixture into even cookie shapes.
  4. Bake in oven for 20 -25 minutes (10 -15 mins for mini) or until lightly golden. Allow to completely cool.
  5. Meanwhile, make filling. Scoop out 1/4 cup of the thick coconut cream (*cream and liquid separate when refrigerated - do not shake) and blend with strawberries, cashews, coconut oil and vanilla powder in your Vitamix 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.
  6. Spread filling onto half the amount of cookies (making sure they are completely cool). Top with remaining cookies. Keep in refrigerator.

Notes: The filling recipe makes a generous amount of cream. Any leftovers can be frozen for another use, spread on top of cupcakes

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