Good Morning everyone!
I often get emails from those wanting a sweet tasty treat that is light and agave free due to the controversy whether agave is too high in sugar or not.
Personally I do not use agave when making sweets for myself. I will not avoid it all costs, however I will always choose stevia or honey over agave any day!
Anywho...the recipe for today was inspired by the new Cafe Gratitude Thumbprint Cookies now available at most health food stores. These cookies are delish and I will not bat an eye at paying the 7.00 for 6 of those little suckers. However...home made is always more economical and fun!
I chose to sweeten these cookies with fruits and dry fruits for a nice alternative to agave. ENJOY!
Raspberry-Orange Thumbprint Cookies
makes apx 47 cookies
Cookie
3 c walnuts
2 c dry golden figs
½ c honey dates pitted. Soaked in water till soft if necessary.
1 TB orange zest
1/3 c Fresh squeezed orange juice
½ c pure water
1/8 tsp Himalayan salt
Filling
10 oz red raspberries
Blend raspberries gently in blender until smooth. Be careful not to over blend breaking the delicate seeds.
Step 1: Soak walnuts and figs over night in separate bowls. In the morning rinse well and strain.
Step 2: In food processor, pure all ingredients until dough-like and relatively smooth.
Step 3: Using a mini ice cream scoop or TB measure, scoop dough into balls, place in dehydrator sheet.
3 c walnuts
2 c dry golden figs
½ c honey dates pitted. Soaked in water till soft if necessary.
1 TB orange zest
1/3 c Fresh squeezed orange juice
½ c pure water
1/8 tsp Himalayan salt
Filling
10 oz red raspberries
Blend raspberries gently in blender until smooth. Be careful not to over blend breaking the delicate seeds.
Step 1: Soak walnuts and figs over night in separate bowls. In the morning rinse well and strain.
Step 2: In food processor, pure all ingredients until dough-like and relatively smooth.
Step 3: Using a mini ice cream scoop or TB measure, scoop dough into balls, place in dehydrator sheet.
Step 4: using a ½ TB measure or small spoon gently press and scoop over the top of each cookie creating a little “thumbprint” for the raspberry sauce to go into.
Of course you may use your thump!
Once all cookies have a print, spoon filling into each hole made, then place into dehydrator at 110 until desired dryness is achieved.
Stores well in sealed container in fridge.
xxMelissa Mango
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