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RECIPE
8 INGREDIENTS6 STEPS40MIN

Raw Caramel Maple Thumbprints

5.0
2 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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These Vermont Caramel Maple Thumbprints are loaded with whole oats, almond meal, pecans, dates, and maple syrup - nutritious never tasted so good!

40MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
1 cup
Pecans
1/2 cup
Almond Meal
1/2 cup
Oats
gluten-free if needed
11
Large  Medjool Dates , pitted
2 Tbsp
Oats
gluten-free if needed
2 Tbsp
1/8 tsp
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Nutrition Per Serving
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CALORIES
171
FAT
8.5 g
PROTEIN
2.9 g
CARBS
24.5 g

Author's Notes

Recipe makes 16 cookies.

Directions

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Step 1
Add Pecans (1 cup), Almond Meal (1/2 cup), Oats (1/2 cup), Vanilla Extract (1 teaspoon), 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 (2 tablespoon) 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 (2 tablespoon), and Sea Salt (1/8 teaspoon) 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.

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Nutrition Per Serving
Calories
171
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.5 g
9%
Fiber
3.4 g
12%
Sugars
17.8 g
--
Protein
2.9 g
6%
Sodium
17.2 mg
1%
Vitamin D
--
--
Calcium
36.6 mg
3%
Iron
1.0 mg
6%
Potassium
228.1 mg
5%
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