Vermont-Caramel-Maple-Thumbprints-24
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Raw Vermont Caramel Maple Thumbprints

These Raw Vermont Caramel Maple Thumbprints are loaded whole oats, almond meal, pecans, dates, and maple syrup - nutritious never tasted so good!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Servings: 16
Calories: 124kcal
Author: Kaylee Pauley

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

Serving: 1g | Calories: 124kcal | Carbohydrates: 13.6g | Protein: 2.3g | Fat: 7.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.2g | Sodium: 14.1mg | Fiber: 2g | Sugar: 8.4g