Pecans (1 cup)
Almond Meal (1/2 cup)
Oats (1/2 cup)
Vanilla Extract (1 tsp)
Medjool Dates (6)
to the bowl of a food processor.
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.
Once all cookie dough is removed from bowl of food processor, rinse and dry bowl, then add
Oats (2 Tbsp)
and pulse 5 to 6 times until coarse, but not to flour consistency.
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.
Rinse and dry food processor bowl once more, then add remaining
Medjool Dates (5)
Maple Syrup (2 Tbsp)
Sea Salt (1/8 tsp)
and blend for 10 to 15 seconds or until thick caramel consistency is reached.
Add small scoop of caramel to each thumbprint, then serve! Store in refrigerator in air tight container for up to seven days.