Merry Christmas!!!
I cannot believe it is already here, but I couldn’t be happier to be celebrating Christmas today! Josh and I celebrated with my family earlier this month and are now in Virginia with his family for the next several days. I’ve come to dearly love spending Christmas here in Virginia, aside from loving the time with his family, it is a time of rest. Not only does this give my mind and body the chance it needs to be still, with a break from the stresses of life, but it gives my spirit time to really focus on the true reason we celebrate this glorious day.
I hope each of you are spending time with your loved ones and enjoying all that this season brings.
I am sure you have your Christmas cookies baked and decorated by this point, but in case you have a few more get-togethers ahead, and happen to need a healthy treat to take a long, these Raw Vermont Maple Thumbprints might just the thing!
I’ve actually been sitting on this recipe for a few months, waiting for the perfect time to share it. Josh and I visited Vermont this past Fall {for the second time} and loved strolling through the local shops, seeing all they have to offer in the way of Maple flavorings. I had been mulling over an idea for a healthier thumbprint recipe for the holidays, and after our weekend getaway, knew just the direction I wanted to take them.
These thumbprints are loaded with whole oats, pecans, Medjool dates, almond meal, and maple syrup – pure, simple ingredients, that once combined make for a delightful treat! These cookies are not baked, so the consistency is a lot like cookie dough, with a lovely texture from the pecans and oats, then topped with a rich caramel topping.
If you’ve done all the cookie making you plan to do this Christmas, this would be a great recipe to stick back for late January, when you’re trying to keep things clean, but still need to suffice that sweet tooth!
OH, and a big congratulations to Marie for winning the Bai5 GIVEAWAY, your free case should be on its way shortly! Merry Christmas!
Raw Vermont Caramel Maple Thumbprints
Ingredients
- For the Cookies:
- 1 cup pecans
- 1/2 cup almond meal
- 1/2 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
- 1/8 tsp sea salt
Instructions
- Add pecans, almond meal, whole oats, vanilla, and dates to bowl of food processor.
- Pulse 4-5 times, then hold and run for 15-20 seconds or until all ingredients have blended well to create cookie dough.
- Line baking sheet with wax paper, roll cookie dough into 16 small balls, approximately 1" diameter.
- 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}.
- 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.
- 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.
- Add small scoop of caramel to each thumbprint, then serve!
- Store in refrigerator in air tight container for up to seven days.
Nutrition
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