Passionfruit Sponge Kisses

These delightful gluten, dairy and refined-sugar free morsels are unlikely to last long. The sponge is incredibly light and fluffy, the passionfruit curd is sweet, tangy and creamy and the coconut cream is perfectly thick and velvety! They are best eaten on the same day they are made, which certainly wasn’t a problem in our house. They lasted all of about 10 minutes!! They are easy to make and one of the most delicious little treats to have for dessert or morning tea. You will need a non-stick paddy tin to make these.

Makes 12 kisses

Passionfruit Curd:

1 tbsp. coconut oil

2 tbsps. raw honey / maple syrup

¼ cup passionfruit pulp

1 tbsp. lemon juice

2 free-range eggs

Coconut Cream:

1 can full-fat coconut cream, refrigerated (Refrigeration separates the cream to scoop off. 100% coconut is best. I use the brands 'Honest to Goodness' or 'Ayam' as they are naturally sweet, thick and creamy).

1 tsp. raw honey/maple syrup

1 tsp. vanilla

Sponge Kisses:

3 eggs (room temperature)

1/3 cup raw honey/maple syrup

2 tsps. vanilla

1/3 cup potato starch

¼ cup cornflour

30g coconut oil, melted

Method:

1. Preheat the oven to 180 degrees celcius (160 fan-forced) and lightly grease the paddy tin with coconut oil. Place the coconut cream into the refrigerator.

2. For the passionfruit curd, melt the coconut oil and honey in a small saucepan over low heat. Remove from the heat and allow to cool.

3. Remove the passion fruit pulp, juice the lemon and whisk the eggs while you wait.

4. Add them to the saucepan and whisk to combine. Return to the stove over low heat and continue to whisk for 3-5 minutes or until it begins to thicken. Once it is smooth and thick, remove it from the heat and allow it to cool.

5. For the coconut cream, scoop the separated cream from the top of the tin and add it to a small mixing bowl with the honey and vanilla. Using electric beaters, beat until thick, fluffy and well combined (mine only took about 30 seconds).

6. For the sponge kisses, beat the eggs, honey and vanilla using electric beaters for about 8 minutes or until thick and pale.

7. Meanwhile, sift the flours together in a separate bowl.Sift again over the egg mixture, one third at a time, gently folding it through the batter with a spatula.

8. Fold through the melted coconut oil.

9. Place one tablespoon at a time into each paddy hole and place into the oven to bake for 5 minutes or until firmed and fluffy.

10. Remove each kiss from the holes gently with your fingers. Add the rest of the mixture and place the second batch into the oven for 5 minutes or until baked.

11. Once both batches have baked, lay down the cooled 12 and spoon a dollop of passion fruit curd onto each and then a dollop of coconut cream, finishing with a second sponge kiss on top. Note: If you’re not serving them immediately, you should wait until 5 minutes before serving to assemble the kisses (or allow people to add their own curd and cream to them at the table – like scones).

12. Sift over a dusting of coconut flour (or icing sugar if you prefer). Enjoy!