These Vegan Chocolate Caramel Thumbprints are just 10 ingredients and require NO baking! The outer “cookie” is made from almonds, dates and cacao while the filling is made from dates and coconut oil!
So the other day I had a SERIOUS chocolate craving. Typically it comes and goes—a handful of chocolate chips and it’s over with—but not this time. I immediately knew I wanted to make something sweet, but I didn’t want to turn the oven on and I wanted it to be something that you guys would love, too. May I present these Vegan Chocolate Caramel Thumbprints…
OH! But first. These thumbprints are made the exact same way as my Raw Vegan Nutella Cupcakes, but the more I got to thinking about it the more I thought they seemed more like thumbprints than cupcakes. I hope that doesn’t confuse anyone…. thumbprints, cupcakes—either way, they’re delicious and require no baking.
The chocolate “cookie” part is made from dates, cacao and almonds, while the caramel is made from dates. Have you tried date caramel? I had seen it on Marisa’s blog before but never made it myself. Guys, it’s so easy and SO good. Don’t get me wrong, I love regular caramel, but this stuff kind of takes the cake considering how healthy it is (heh…takes the cake…healthy…makes no sense….never mind).
These thumbprints lasted one day for me. Yes, you read that right—ONE DAY. I ate 3 right after making them and then Miguel came home and he ate three and by the end of the night they were gone. I guess that’s not a bad thing, but it was a slightly sad thing. Chocolate every day please and thank you.
Something I was wondering the other day.. does anyone else go through dates like it’s their job? I know I do. No not those kind of dates, the FOOD. Gosh. I feel like I’m constantly at the store buying more pitted dates. Ever since I started snacking on them straight from the container, I’ve been going through them more quickly, too. I should probably just join Sam’s Club so I can buy them in bulk.
Since these are made with almonds, I figured it was fitting to use Almond Breeze Almondmilk in them to add an extra almond-y-ness to them. Yes, almond-y-ness just became a word and my spell check isn’t correcting it so….it’s real. It has to be.
The best part about these thumbprints (besides the flavor of course) is that they require ZERO baking, meaning you don’t have to turn on the oven meaning you can whip ‘em up without sweating. You will get your hands a bit messy though, so be prepared for that. I’ll take messy hands while baking over swearing while making any day.
Disclosure: This post is sponsored by Almond Breeze Almondmilk. As always, all opinions are my own. Thank you for supporting the brands that support TAE!
- For the "cookie":
- 1 cup raw almonds
- ¼ cup cacao powder (or unsweetened cocoa powder)
- 1½ cups (9 oz) pitted dates
- 2 tbsp Almond Breeze Almondmilk Original
- 2 tbsp organic maple syrup
- 2 tsp vanilla extract
- For the date caramel:
- 16 pitted dates
- 4 tsp coconut oil
- 9 tbsp warm water
- ½ tsp vanilla extract
- Pinch of salt
- Place all cookie ingredients into a food processor and pulse--it may take up to a minute for everything to come together depending on the strength of your food processor.
- Once everything is mixed, spray a muffin tin with nonstick spray and distribute cookie mixture evenly.
- Use a spatula to smooth mixture, removing any lumps, and then place in freezer for 10 minutes or so, allowing them to hold shape.
- For the date caramel: combine all ingredients in a blender and blend until smooth*
- Remove muffin tin from freezer and, using your thumb, create a hole in the center of each thumbprint.
- Place caramel in the center of each thumbprint.
- Store in an airtight container in the refrigerator.
Q: Have you tried caramel made from dates before? What’s one food that you’re constantly at the store buying? For me, it’s dates and avocados.
If you like these, you’ll love…