1 cup raw cashews, soaked in water for 4 hours or overnight, rinsed & drained
½ cup coconut oil, melted
¼ cup agave syrup
16 Leda Arrowroot Biscuits
Strawberry Jam (makes 1 cup)
500g hulled & quartered strawberries
120g coconut sugar
1 small apple, peeled & grated
Pith ½ lemon, finely chopped
Flesh ½ lemon
Desiccated coconut, to garnish
In a food processor or blender, blend rinsed cashews with strawberries, coconut oil and agave syrup until as smooth as possible. Spoon mixture into a piping bag and refrigerate until ready to use.
Combine strawberries and coconut sugar in a large heavy saucepan. Stir in grated apple, lemon pith and lemon flesh. Cook over medium-low heat, stirring to break up strawberries, until the sugar dissolves.
Simmer, stirring frequently until jam has thickened approx. 40 mins.
Place a small plate in the freezer for 15 mins then, to test the jam, drop a small amount onto the frozen plate. If it forms a sticky gel consistency it is ready, otherwise continue to cook checking every 10 mins. Transfer to a bowl or jar and allow to cool. Cover and chill until set.
To assemble biscuits, spread jam over the biscuit and pipe strawberry creme mixture following the edge of the biscuit. Top with a sprinkling of desiccated coconut.
Makes 16 Kisses