Oat and Cashew Thumbprint Cookies with Berry-Chia Jam

• 23 cup raw cashews
• 2 Tbs. melted coconut oil
• 2 pitted dates
• 1/2 tsp. vanilla extract
• 1 pinch Himalayan salt
• 3/4 cup raw or rolled oats
• 1/2 cup berries
• 3 pitted dates, cut into small pieces
• 1 Tbs. chia seeds

1. To make Cookies: Combine cashews, coconut oil, dates, vanilla, salt, and 1 tsp.
2. water in food processor; process 2 to 3 minutes, or until thick, chunky paste forms, scraping down sides two or three times.
3. Add oats, and pulse until mixture starts sticking together.
4. Roll dough into 20 small balls (about 2 tsp.
5. each), and place on baking sheet.
6. Make thumbprint indentations in center of each ball.
7. Refrigerate 2 to 6 hours, or until firm.
8. Meanwhile, to make Jam: Process berries, dates, and 3 Tbs.
9. water in food processor until mostly smooth, but with some chunks.
10. Transfer to small bowl, and stir in chia seeds.
11. Fill each cookies indent with 1 1/2 tsp.
12. jam.
13. (Reserve leftover jam for another use.)
14. Store in single layer in sealed container in refrigerator.

cashews, coconut oil, dates, vanilla extract, salt, rolled oats, berries, dates, chia seeds

Taken from www.vegetariantimes.com/recipe/oat-and-cashew-thumbprint-cookies-with-berry-chia-jam/ (may not work)