I am completely obsessed with making energy bites at the moment. As I explained in my ‘citrus energy bites‘ recipe, I’ve been making them in small batches every few days or so, so that I have some food already made for me to eat for breakfast. With each batch I make now, I like to get a bit more creative and add different types of ingredients to the bites. Lately, I’ve been more adventurous with different flavours, and I decided to try making some with almond extract. I’m so glad I decided to add it to my morning energy bites, as the almond flavour tastes so delicious! It’s like eating marzipan!
As soon as I tasted this mouthwatering marzipan flavour, I knew I had to somehow make it into a new recipe. I wanted to make something that was based on energy bites, but was in more of a raw cookie form… somewhere in-between the two. So, I decided that I would simplify my energy bite recipe into more of a raw cookie style mixture – with dates, almonds and other delicious ingredients, and then scoop a spoonful of St. Dalfour Black Cherry Jam into the middle of them, like a thumbprint cookie (which I hadn’t actually tried before making these – my inspiration to make them like thumbprint cookies came from the many beautiful pictures of them I’ve seen online).
After making the cookies, I took one taste and was instantly hooked on them. In fact, the majority of them were eaten in minutes! The cherry and almond combination in them is just so addictive. They’re full of flavour, and they make the perfect bite-sized treat. All you need is a food processor to make them. They’re so easy to whip up, and of course there’s no baking required so they’re ready in minutes! They also taste nice with a drizzle of dark chocolate on top too.
I hope you enjoy the recipe!
cherry almond thumbprint cookies
makes about 8 cookies
2/3 cup (90g) ground almonds
1/4 cup (25g) porridge oats
1/4 cup (45g) unsulphured dried apricots
5 large pitted medjool dates (115g)
3 tbsp almond butter
1/2 tsp almond extract
8 spoonfuls of cherry jam – I used St. Dalfour
- Add the ground almonds, oats, apricots, dates, almond butter and almond extract into a food processor, and blend for a few minutes until the mixture has formed a sticky crumb. It should stick between your fingers when you press it together.
- When this is done, take a small handful of the mixture and press it into a ball shape. Then, gently dent a dome in the middle of the ball, to make a bowl shape with a thick edge. Do this very slowly and carefully, so that the mixture holds a circular shape and doesn’t crumble. Then, repeat these steps with the rest of the mixture, making about 8 cookies, until all of the mixture has been used up.
- Lastly, using a dessert spoon, scoop a spoonful of cherry jam into the middle of each cookie to finish, and serve.