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Raw Chocolate Thumbprint Cookies

Updated: Jun 2, 2020

These come together in no time and with just 5 ingredients! You can substitute in your favorite nuts and nut butter in equal parts! Personally, I am on a cashew butter kick, and no one can stop me!


1/2 cup raw cashews

5 large medjool dates, pitted

2 tablespoons cocao powder

Pinch of salt

For the filling:

1/4 cup Hu Chocolate Gems or dark chocolate chips

2 tablespoons cashew butter (I used salted to balance the sweetness of the dates)

For the cookie:

Place the dates in a food processor and process until it forms a smooth paste.

Add the cashews, cocao powder and salt, pulse to combine. The mixture should hold together when squeezed in your hand or rolled into a ball.

Use a small ice cream scoop to portion the date mixture, then roll each scoop into a ball. Next, form the ball into a disc by pressing down slightly. Use your fingers to indent a well in the center of the cookie (this will hold your chocolate filling, so make sure it is deep enough).

Repeat with the remaining date mixture.

For the filling:

Place the Hu Gems in a microwave safe bowl and heat in 30 second intervals, stirring between each until the chocolate is completely melted.

Stir in the cashew butter until no streaks remain.

Spoon the chocolate mixture into the center of the cookies. Refrigerate until set.

Top with sprinkles, chopped cashews or drizzle with more chocolate!


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