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Oat and Cashew Thumbprint Cookies with Berry-Chia Jam

23 cup raw cashews
2 Tbs. melted coconut oil
2 pitted dates
1/2 tsp. vanilla extract
1 pinch Himalayan salt
3/4 cup raw or rolled oats
1/2 cup berries
3 pitted dates, cut into small pieces
1 Tbs. chia seeds


To make Cookies: Combine cashews, coconut oil, dates, vanilla, salt, and 1 tsp. water in food processor; process 2 to 3 minutes, or until thick, chunky paste forms, scraping down sides two or three times. Add oats, and pulse until mixture starts sticking together. Roll dough into 20 small balls (about 2 tsp. each), and place on baking sheet. Make thumbprint indentations in center of each ball. Refrigerate 2 to 6 hours, or until firm. Meanwhile, to make Jam: Process berries, dates, and 3 Tbs. water in food processor until mostly smooth, but with some chunks. Transfer to small bowl, and stir in chia seeds. Fill each cookies indent with 1 1/2 tsp. jam. (Reserve leftover jam for another use.) Store in single layer in sealed container in refrigerator.

Source: www.vegetariantimes.com