Vegan Chocolate Caramel Thumbprints
Vegan Chocolate Caramel Thumbprints that require NO baking? Yup! The outer cookie is made with almonds, maple syrup and cocoa powder, while the "caramel" filling is made from dates. These cookies are easy to prep and just 6 ingredients!
Servings: 1 dozen
Ingredients
for the cookie:
- 1 cup raw almonds
- ¼ cup cocoa powder
- 1 ½ cups pitted dates
- 2 tablespoon maple syrup
for the caramel:
- 1 ½ cups pitted dates
- 2 ½ tablespoon coconut oil
- ¾ cup warm water
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Start by soaking the dates for the caramel filling: place 1 ½ cup dates in a bowl and then cover them with warm water and soak for 10-20 minutes, which will help soften them.
- Next, place HALF of the cookie ingredients into a food processor and pulse. You want to do this in 2 phases because it's a lot and when I tried to fit everything into my processor it got stuck and I don't want that happening to you :) So, add HALF of the almonds, cocoa, dates, and syrup and pulse until everything is combined, then repeat that same process.
- Once everything is mixed, spray a muffin tin with nonstick spray and distribute cookie mixture evenly. You can use your hands for this, but I liked to use the back of a spoon coated in coconut oil so it's a little less messy. Whether you use your hands or a spoon, form a "thumbprint" into the center of each cookie, then place the muffin tin in the freezer while you make the caramel.
- For the date caramel: combine all ingredients in a blender and blend until smooth*
- Remove muffin tin from freezer and place caramel into the center of each thumbprint cookie. Store cookies in an airtight container in the refrigerator. Enjoy!
Notes
*Be sure to use WARM water