RAW THUMB PRINT COOKIES WITH STRAWBERRY JAM

There's just something delightful about these little bite size thumbprint cookies.  The cashews in this cookie almost give it that buttery-ness that you crave in shortbread cookies.  The balance for the cookie dough with the sweet raw fresh jam is just delicious.   Give it a try and change up your jam easily.  I definitely want to try figs on top of these cookies!

RAW THUMBPRINT COOKIES WITH STRAWBERRY JAM

For the jam

1 cup organic strawberries

1/2 teaspoon psyllium husk powder*

1 teaspoon raw agave or raw honey

Blend all the ingredients together to the desired consistency.  Transfer the mixture to an air tight jar or container and let it chill for 15 minutes.  Voila, you now have your jam!  I love this jam.  It tastes so fresh you can't go wrong.

If you want it just a tad firmer, then use 3/4 teaspoon psyllium husk.

*To learn more about psyllium husk check out this link.  The psyllium husk powder asks as a thickening agent.  Only a small amount is needed.  

For the cookie
1 cup raw cashews 1/2 cup raw almonds 1 cup dates 1 teaspoon vanilla extract or 1 vanilla bean 2 tablespoons maple syrup or agave

Process the nuts in your food processor until finely chopped.  Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates.  Add in the vanilla and maple syrup or agave and process to combine.  Shape the dough into 1" diameter cookie dough balls, place on wax or parchment paper lined tray and press the center down with your thumb.  Spoon the desired amount of jam on top of each cookie and then place them in the refrigerator to chill for 30 minutes. 

Now they are ready to eat with along with your favorite tea!

Enjoy!    

Join the discussion!

Do you have a favorite raw cookie?  We'd love to hear what it is. Please share in the comments below. Links are welcome!

RAW BERRY CREAM TARTS

 

Wow!  I am finally back from being away a week.  First to Alt Design Summit in Salt Lake City, which was super fabulous.  I learned so much and was really inspired.  I can't wait to be able to implement what we learned.  Then I headed over to Las Vegas for a trade show for my "other" job.  Phew!  So good to be home. 

 

I made this recipe before I left and am finally posting it.  Thank you all for your patience.  This is the second recipe I made using the Raw Cashew Cheese.  It was super, super delicious and light.  If you like berries, then you will love this!  I made it for some friends who are neither raw nor vegan and they loved it.  They loved the natural flavor, lightness and sweetness it had.

 

 



I was inspired by jarOhoney, one of my favorite blogs to visit and be inspired by.  My crust is slightly different as you do not have to dehydrate it.  I love how this came out and I don't feel guilty eating it!

 

RAW BERRY CREAM TARTS

 

Makes about 20 mini-tarts

For the raw crust

 

1 cup whole raw organic whole hazelnuts

Water for soaking

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 cup shredded organic coconut

8 dates, pitted

1 teaspoon vanilla

1 tablespoon raw honey or raw organic agave

20 mini paper baking cups

 

For the raw berry cream topping

 

1/2 cup whole fresh organic blueberries

1-1/2 cups whole fresh organic blackberries

1 tablespoon  raw honey or raw organic agave

1 cup room temperature raw cashew cheese - click HERE for the recipe

 

instagram of my mini crusts

 

instagram of my berry cream



Directions

 

In a large mixing bowl, soak your hazelnuts cool water for 14 hours and then drain and dry the hazelnuts well.  In your food processor pulse your hazelnuts into a fine meal. Add the cinnamon, nutmeg, coconut, dates, vanilla, and honey or agave and blend well.

 

Line your mini cupcake pan with the baking cups and spoon in about 2 teaspoons of the crust mixture in each and gently press evenly to the top of the baking cups.  It will be about 1/4 inch thick, just like you do with a pie tin, etc. Put them in the freezer for about 1 hour.

 

In your food processor, puree 1/2 cup blueberries and 1/2 cup blackberries until smooth, stir in the agave syrup.  This turns into a really nice fruit sauce.  I definitely want to use to top other yummy desserts or breakfasts!  Add the fruit sauce to the cashew cheese and blend well until smooth-this is now your filling. Spoon in the filling on top of the crust to over-fill the crusted cups. Garnish with remaining fresh fruit and store in the refrigerator until ready to serve - about 3 hours. 

 

Store the remaining desserts in an airtight container in the refrigerator.

 

Enjoy!

 



 



 

 

Join the discussion!

Do you have a favorite Raw or Vegan Berry recipe? We would love to hear what it is! Share it in the comments below.

 

Or, let me know what other raw desserts you would like to see. 

 

Links are welcome.