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Chocolate Jam Thumbprint cookies


For the cookies..
2 tbsp cacao powder
1 tbsp coconut oil
2 tbsp agave/maple syrup
1/2 cup buckwheat flour
1/2 cup ground almonds
1 cup dates
Pinch of salt

For the jam..
1/2 cup chopped strawberries
1 fresh fig
1 tbsp agave/maple syrup
1 tsp Arctic Berries Blackcurrant Powder
1 tbsp chia seeds
Raw chocolate & more berry powder to decorate

Preheat your oven to 180c and line a tray with baking paper.

In a food processor, combine all of the cookie ingredients and blend until well com- bined. You should be able to press the mix together with your hands- like a thick dough.

Mould this into small, round cookie shapes and place these onto the baking tray. Take your thumb, and press a whole in the centre of each of them.

Pop the cookies into the oven for 11 minutes to bake.

Meanwhile, to make the jam, heat place the strawberries into a saucepan with a small splash of water and heat on medium. Scoop out the centre of the fig (you don’t want the skin) and add this into the pan also.

Once the fruit has melted down and formed a fruit compote, stir through the chia seeds, berry powder and sweetener of choice. Remove from the heat and leave the jam to thicken.

Once your cookies have finished baking, transfer these onto a wire wrack and allow them to cool completely.

Fill each of the cookies with a little of your chia jam and drizzle with some melted raw chocolate and a sprinkle of berry powder.

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