Dessert for 10

Coconut Raspberry Thumbprints

Name: Coconut Raspberry Thumbprints
Total time: 70 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 cups unsweetened flaked coconut; 1 cup almond flour; scant 1/2 tsp fine grain sea salt; 1/2 cup pure maple syrup; 1/4 cup coconut butter; 1 tsp pure vanilla extract; 3 cups frozen raspberries; 1/4 cup pure maple syrup (optional); 2 tbsp chia seeds; 1 tsp pure vanilla extract

Coconut almond cookies are pressed with raspberry chia jam and baked until lightly golden around the edges.

$0.80per serving $

70 minstart to table

10servings

American Vegetarian Dairy-free Budget Desserts Summer

Ingredients

1 1/2 cups unsweetened flaked coconut
1 cup almond flour
scant 1/2 tsp fine grain sea salt
1/2 cup pure maple syrup
1/4 cup coconut butter
1 tsp pure vanilla extract
3 cups frozen raspberries
1/4 cup pure maple syrup (optional)
2 tbsp chia seeds
1 tsp pure vanilla extract

Steps

Simmer the frozen raspberries and 1/4 cup maple syrup in a small saucepan for 10 minutes, mashing them as they soften.
Stir in the chia seeds and one teaspoon vanilla, then cool the jam for 20 minutes.
Heat the oven to 350 F and line a baking sheet with parchment.
Mix the coconut, almond flour, salt, maple syrup, coconut butter, and one teaspoon vanilla until a soft dough forms.
Shape the dough into 10 balls on the baking sheet and press a thumbprint into each one.
Fill the centers with raspberry jam and bake for 15 to 18 minutes, then cool for 10 minutes.