Raw Chocolate thumbprint filled with cashew vanilla cream. These fruit and nut sweet snacks are free of any dairy, gluten and refined sugar. The perfect little healthy sweet snack full of nutrition and fibre. As they are loaded with good stuff it’s difficult to overeat on, unlike most traditional sweet snacks.
Suitable for vegan, paleo, dairy-free, gluten-free and raw food diets.
Raw Chocolate Cashew Thumbprints Video Recipe
If you like you can soak your almonds in salted water to activate them and make the nutrients more bioavailable. Just make sure that they are dried before using them in this recipe. You can dry them in a food dehydrator, an oven on a very low temperature or in the sun for a day when it’s 30C+.
Maple syrup isn’t strictly raw but its generally allowed on most raw food diets as it’s a natural sweetener that is high in vitamins and minerals. Feel free to substitute it with any other sweetener of your choice.
To make this caffeine free then replace the cacao with carob powder. As carob powder is slightly sweet you may want to add less sweetener. Both carob and cacao contain calcium and antioxidants.
To make nut-free replace the almonds and cashew nuts with sunflower seeds for the icing and sesame seeds for the raw chocolate base. It will have a slightly earthy taste with the seeds. You can use my calcium chocolate fudge recipe without the almonds as a guide to make it nut-free.
Use cold pressed raw coconut oil for this recipe. It should have a fragrant coconut smell and be solid at room temperature. To make this oil free just leave out the coconut oil. The icing will not be as firm but will be just as yummy.
The raisins can be substituted for any dried fruit – I’ve made them with dates, sultanas and figs and they are all just as good but different in their own way.
If you like this recipe check out my raw strawberry thumbprint cookies. They turned out really well but I made these in response as many people found dried mulberries difficult to acquire.
- 1½ cups / 200g Almonds
- 1½ cups / 220g Raisins
- 3 tbsp Cacao powder
- pinch of Salt
- ½ cup / 75g Cashews
- 1 tsp Vanilla extract
- 2 tbsp Maple syrup
- 2 tbsp Coconut oil or butter, melted
- Water, for blending
- Place the almonds, raisins, cacao and salt into a food processor and blend until it all sticks together (1-2 mins).
- Roll the raw chocolate dough into balls and then press with your thumb to leave an imprint.
- Blend all the other ingredients for the icing in a small blender with just enough water to blend smooth.
- Fill the thumbprints with the icing and enjoy as they are or chill to firm up.
- Store raw chocolate thumbprints in the fridge and eat within about 3 days.
Amount Per ServingCalories 157Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 2mgSodium 97mgCarbohydrates 16gFiber 2gSugar 9gProtein 4g