Organic Vegan Carob, Almond and Coconut Kisses

This decadent Organic Vegan Carob, Almond and Coconut Kisses recipe is my vegan, gluten-free and organic take on Hershey’s Chocolate Kisses. Just because you choose to live organically and steer clear of animal products, doesn’t mean that you also can’t enjoy a delicious, but still relatively healthy treat now and then.

*Please note due to the carob these are not FODMAP friendly.

Ingredients – Organic where possible

1 cup of Organic Coconut Flour

1 cup of Organic Arrowroot Flour

4 tablespoons of Organic Raw Sugar

1/3 of a cup of Organic Carob Powder or Cacao Powder is Fructose of FODMAP intolerant

1/2 a teaspoon of Aluminum Free Bi-Carb

1/4 of a teaspoon of Xanthan Gum – available in health food store.

1/3 of cup of Rice Bran Oil

1/2 cup of Organic Almond Milk

1/4 cup of Boiling Water

1 teaspoon of Organic Vanilla Essence

1 tablespoon of Organic Maple Syrup

2 rounded tablespoons of Organic Almond Butter – we used Ceres Organic Almond Butter

You can swap the Bi-Carb and Xanthan Gum over to a rounded teaspoon of Aluminum Free Baking Powder.

You can also swap the Rice Bran Oil over to 3 rounded tablespoons of Coconut Oil, which can be melted down in the boiling water.

Method

Preheat oven to 170 degrees Fan Forced.

Line a baking tray with eco-friendly, unbleached baking paper.

In a stainless steel or glass bowl, sift together all the dry ingredients making sure they are well combined. In another bowl, combine all the wet ingredients with the exception of the Almond Butter, add this to the wet ingredients only once they are thoroughly combined and mix it through very well. Now combine thoroughly the wet and dry ingredients till they form a smooth ball of dough.

If you don’t have the time or patience to make the kisses shape then you can simply form little tablespoons of dough into small balls.

Alternatively if you would like to make the Hershey Kiss shape:

Take a small tablespoon full of mixture, roll it into a small ball, then between your palms, carefully roll the ball out into a short sausage shape, maybe 3cm’s long, tapering one end as you roll so that it forms a point. Now carefully squash down the un-pointed end so that it has a flat rounded base and you will be left with the pointy bit in the center area of the ball and then you gently just bend the tip over a little and press in with you finger under the bent tip to achieve the desired kiss shape.

Line these on a baking tray spaced slightly apart and bake for 10 mins.

Enjoy warm or let cool. Store in an airtight container in the fridge for a few days.