Cooking Instructions
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Step 1
Add
Pecans (100 g)
,
Almond Meal (50 g)
,
Oats (45 g)
,
Vanilla Extract (5 mL)
, and
Medjool Dates (6)
to the bowl of a food processor.
Step 2
Pulse 4 to 5 times, then hold and run for 15 to 20 seconds or until all ingredients have blended well to create a cookie dough-like texture. Line baking sheet with wax paper, roll the cookie dough into 16 small balls, approximately 1-inch in diameter.
Step 3
Once all cookie dough is removed from bowl of food processor, rinse and dry bowl, then add
Oats (10 g)
and pulse 5 to 6 times until coarse, but not to flour consistency.
Step 4
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.
Step 5
Rinse and dry food processor bowl once more, then add remaining
Medjool Dates (5)
,
Maple Syrup (30 mL)
, and
Sea Salt (as needed)
and blend for 10 to 15 seconds or until thick caramel consistency is reached.
Step 6
Add small scoop of caramel to each thumbprint, then serve! Store in refrigerator in air tight container for up to seven days.
