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PB&J Thumbprints

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These gluten free, vegan, and paleo PB&J Thumbprints are filled with delicious whole foods and topped with a tropical Strawberry & Pineapple Jam!

Ingredients

  • 3/4 cup raw almonds
  • packed 1/2 cup pitted medjool dates*
  • 2 Tbsp. tahini/peanut butter**
  • 1 Tbsp. maple syrup
  • 3 large frozen strawberries
  • 1/2 cup frozen pineapple
  • 1/4 cup water
  • 1-2 Tbsp. maple syrup
  • 2 Tbsp. chia seeds (white, if you have them)

Instructions

  1. Make the Strawberry Pineapple Jam: Add strawberries, pineapple, and water to a small pot and bring to a boil on the stove. Once strawberries start to fall apart, remove from heat and add maple syrup.
  2. CAREFULLY transfer mixture to a small food processor/blender and blend until smooth. Taste (remember, it’s hot!) and adjust sweetness as needed.
  3. Pour mixture into a bowl. Add chia seeds, stir until combined, then set in the fridge to chill.
  4. Make the cookie dough: While the jam is chilling, add almonds, dates, tahini/peanut butter, and 1 Tbsp. maple syrup in a small food processor/blender and process until only small chunks of almonds remain. The mixture should be able to be pressed into cookies fairly easily. If the mixture crumbles, add extra tahini/peanut butter or dates. If the mixture is too runny, add more almonds.
  5. Take some of the dough and press it into a thick circle. Press your thumb into the center of the circle to create an indentation for the jam. Continue with the remainder of the dough.
  6. Place cookies on a plate and refrigerate.
  7. Assemble the PB&J Thumbprints: Once the jam is cold and the cookies are set, remove them from the fridge. Spoon jam into the centers of the cookies.*** Store in the fridge.

Notes

*My dates were a little on the dry side. I should have soaked them in water, then dried them off, before using. If you’re in the same boat, I suggest soaking your dates.

**My tahini was very drippy. I’m not sure if that matters, but it’s worth noting.

***You will definitely have jam left over, which you should definitely swirl into yogurt, mix into oatmeal, spread onto sandwiches, or spoon onto waffles/pancakes. If you’d prefer, you can cut the jam recipe in half.

Find it online: https://www.fooduzzi.com/2015/04/pbj-thumbprints/

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