This recipe is adapted from one posted on a wonderful blog, Rawified. That blog’s author has been quiet in recent months, but I’ve learnt a lot from her blog – she has a particular knack for adapting recipes for sweet things and making healthier versions of them (she is a woman after my own heart!) She has also taught me a whole lot about food photography – for which I am super-grateful. Wherever you are Maggie, if you ever happen to stumble across this, thank you so much for the inspiration! You are a very talented woman.
Anyhow, here’s my adaptation. These are a real treat – they are pretty rich! I don’t think it would be a great idea to eat a whole lot in one day. They are particularly loved by weary children. Or adults, for that matter. A highly scientific, randomised controlled double-blind trial undertaken at our house has indicated that everyone bounces about a metre higher on the trampoline after eating a couple of these.
Spiced Peanut Thumbprint Cookies
1/2 cup almonds (soaked 8 hours and drained well)
1/2 cup good quality peanut butter (I use Pic’s unsalted crunchy PB)
1 cup dried fruit (soaked half an hour or so and drained well – I used currants this time) OR 1 cup fresh medjool dates (see notes)
1/2 cup coconut
2 – 3 tablespoons LSC (linseed, sunflower and chia seed) OR LSA (linseed, sunflower and almond) powder OR ground flaxseed/linseed (see note)
1 teaspoon vanilla extract
1 teaspoon mixed spice
Place all ingredients in food processor and blitz to a cookie-dough consistency. Using damp hands, roll into balls, place on a tray lined with baking paper and make a thumbprint indentation in each one. Place in fridge or freezer to set. Fill each indentation with a small amount of magical chocolate sauce (recipe below).
Store in an airtight container in the refrigerator.
Magical Chocolate Sauce
1 teaspoon vanilla extract
2 tablespoons cacao powder
3 tablespoons coconut oil, melted
2 – 3 tablespoons maple syrup (according to taste)
Place all ingredients in a jug and process with a stick blender, or use a regular blender, or a food processor. Actually even a whisk and a deft flick of the wrist would do the trick.
Optional extras: a dash of cinnamon, a splash of nut milk, a sprinkle of grated orange or lime rind
Notes:
You can you whatever form of nut butter you like; we happen to particularly love the peanutty-chocolatey combination.
If you use fresh dates, you may not need to add the LSA/LSC/ground linseed – this serves the purpose of firming up the “dough” if it still has water in it from soaking the fruit.
These cookies are meant to be soft; it’s more like eating cookie/biscuit dough (which, in my opinion, is always the best part of baking anyway!)
We make many adaptations of these – they are a whole lot of fun for little hands to make! Just like playdough, only better as they can be eaten afterwards. Legitimately.
(For printable versions of the recipes, click here for the cookie mixture and here for the chocolate sauce.)
