Raw Vermont Caramel Maple Thumbprints
Prep time
Total time
These Raw Vermont Caramel Maple Thumbprints are loaded whole oats, almond meal, pecans, dates, and maple syrup - nutritious never tasted so good!
Recipe type: Dessert
Serves: 16
  • For the Cookies:
  • 1 cup pecans
  • ½ cup almond meal
  • ½ cup whole oats (gluten-free if needed)
  • 1 tsp vanilla
  • 6 large Medjool dates, pitted
  • 2 tbsp ground oats (gluten-free if needed)
  • For the Caramel:
  • 2 tbsp maple syrup
  • 5 large Medjool dates, pitted
  • ⅛ tsp sea salt
  1. Add pecans, almond meal, whole oats, vanilla, and dates to bowl of food processor.
  2. Pulse 4-5 times, then hold and run for 15-20 seconds or until all ingredients have blended well to create cookie dough.
  3. Line baking sheet with wax paper, roll cookie dough into 16 small balls, approximately 1" diameter.
  4. Once all cookie dough is removed from bowl of food processor, rinse and dry bowl, then add remaining 2 tbsp whole oats and pulse 5-6 times until chopped {NOT flour consistency}.
  5. Roll each cookie ball in chopped oats and return to wax lined baking sheet. Use thumb to press in center, leaving an indention for the caramel filling.
  6. Rinse and dry food processor bowl once more, then add maple syrup, Medjool dates, and sea salt, blend for 10-15 seconds or until thick caramel consistency is reached.
  7. Add small scoop of caramel to each thumbprint, then serve!
  8. Store in refrigerator in air tight container for up to seven days.
Nutrition Information
Serving size: 1 Calories: 124 Fat: 7.1 Saturated fat: .7 Unsaturated fat: .2 Trans fat: 0 Carbohydrates: 13.6 Sugar: 8.4 Sodium: 14.1 Fiber: 2 Protein: 2.3 Cholesterol: 0
Recipe by Lemons and Basil at http://lemonsandbasil.com/vermont-caramel-maple-thumbprints/