Oat and Cashew Thumbprint Cookies with Berry-Chia Jam

Ingredients

• 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

Instructions

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.