By NicolaIngredients
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)
2 – 3 tablespoons LSC (linseed, sunflower and chia seed) OR LSA (linseed, sunflower and almond) powder OR ground flaxseed/linseed (see note)
Directions
1Place 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.
2Store in an airtight container in the refrigerator.
This recipe is adapted from one posted on a wonderful blog, Rawified.
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.
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