Print Recipe
5 from 1 vote

Vegan Chocolate Caramel Thumbprints

Prep Time25 mins
Total Time25 mins
Servings: 1 dozen
Author: The Almond Eater

Ingredients

  • For the "cookie":
  • 1 cup raw almonds
  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 1 1/2 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
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  • 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.
  • Enjoy!

Notes

*Be sure to use WARM water