I just picked up two awesome raw-food “cookbooks” by Ani Phyo: Ani’s Raw Food Kitchen and Ani’s Raw Food Desserts. My sweet tooth being what it is, of course the first recipe I tried was from the desserts book: Halva Chia Thumbprint Cookies. And now I can’t stop eating them…
I made them pretty much according to the recipe, but next time I think I’d use honey instead of agave (I agree with Ani that agave syrup is overrated) – you’d have to cut down on the quantity, though, and I even found this amount of agave too sweet – and I might leave out the dates, or chop them before adding.
What makes these local? Well, I used my handpicked, handmade blackcurrant jam instead of her suggested (and actually raw) raspberry sauce. I have a thing for jam-making, and I think that one day, when I die, they’ll come into my house and find cupboards full of years of jam. So there’s no need to add to the stash.
Also, she says this makes 9 but I got 12 decent-sized cookies, and you could make them even smaller.
Halva Chia Thumbprint Cookies
from Ani’s Raw Food Desserts
3/4 cup sprouted chia seed powder
1/2 cup tahini
3/4 cup almond meal
1/4 teaspoon salt
1/4 cup agave syrup
1/3 cup pitted semi-soft Medjool dates
jam or fresh fruit sauce for filling
Combine the first four ingredients in a bowl and mix well. Add the agave syrup and mix well. Add the dates and mix with your hands or a spoon.
Roll the dough into 9 balls (about 2 tablespoons each) and place on a sheet tray lined with parchment paper. Use your thumb or the end of a wooden spoon to make an indentation into the centre of each cookie. Fill each with a generous 1/2 teaspoon sauce or jam.
To serve, chill in the refrigerator for 20 minutes or more to firm up.
Will keep for several days in the fridge or many weeks when stored separately from jam.