Paleo almond and dulce de leche thumbprints are the tastiest gluten-free, dairy-free, vegan biscuit you’ll ever eat.

Paleo almond and dulce de leche thumbprints

My name is Claire and I love chocolate.

Over the years my tastes have become more refined and mature (I’m making fun of myself in case you didn’t read the sarcasm) and I find the bitter, dark stuff tempting me more and more.

Unfortunately, when I was breastfeeding my first bub, eating chocolate had painful consequences.

His baby tummy just did not like it and at the time I would have rather given up chocolate for life than see the pained look on his face again.

Strangely, anything made with raw cacao didn’t seem to bother him.

As you can imagine this choc-lover has whipped up a batch of raw chocolate every couple of days to satisfy her sweet tooth.

One thing I seriously craved though was chocolate chip cookies.

Oh how I missed them.

Then I spotted a recipe using cacao nibs.

I thought ‘if it looks like a choc-chip cookie, will it fool my taste buds into thinking that’s what they’re getting?’

The answer?

A resounding yes.

My goodness yes.

Despite having no refined sugar, unhealthy fats, dairy, gluten or soy, these biscuits taste super naughty but still are so insanely delicious.

They’re made with nearly all almond meal.

Being made with only almond meal does mean good things though.

They taste like a giant salted, roasted almond with choc-chips studded through.

The real inspiration for these came when my sister brought be back a jar of organic dulce de leche from her trip to Tasmania (thanks Sis).

It’s made using coconut milk and coconut sugar and it tastes just like the real, sugar-packed deal.

I knew I had to come up with a way to use some of it or I’d be eating it fresh from the jar.

That’s how Paleo almond and dulce de leche thumbprints came to be in all their deliciousness.

The got the tick of approval from Mother’s group which is tricky too because lots of the mums are on special diets for their bubs’ colic/reflux/bad tummy (this being a mum stuff is tough on the diet!).

I think they’d also be good filled with a little bit of nut butter or even a healthy Nutella.

Oh and they’re one of those throw-it-all-in-the-bowl biscuits too.

Have I sold you yet?

I hope so. Enjoy!

What about you? Have you had to give up any foods you love recently?

---

Connect with Claire K Creations! 

Be sure to follow me on my social media, so you never miss a post!

Facebook | Pinterest | instagram

Be sure to follow me on Instagram and tag @clairekcreations so I can see all the wonderful Claire K Creations recipes and creations YOU make!

I created a fun little group on facebook and I’d love for you to join in!

It’s a place where you can share YOUR favorite recipes, tips, tricks and tools

Be sure to follow me on Instagram and tag @clairekcreations so I can see all the wonderful Claire K Creations recipes and creations YOU make!

It’s a place where you can share YOUR favorite recipes, tips, tricks and tools for making life simpler, more natural and more connected and see what’s new around here (so that you never miss a new recipe, tip or trick)!

If you’d like to check it out, you can request to join HERE.

---

Paleo almond and dulce de leche thumbprints

Yield: 20

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Print

Ingredients

• 260g almond meal
• 5 tbsp melted coconut oil
• A handful of cacao nibs
• 4 tbsp maple syrup
• 2 tsp vanilla bean paste
• 1/2 tsp sea salt flakes
• 1/2 tsp baking powder
• Pale dulce de leche for filling (find a similar recipe here http://glutenfreeskinny.net/tag/paleo-dulce-de-leche/)
• Desiccated coconut for decoration

Instructions

1. Pre-heat the oven to 170C (340F) fan-forced and line a baking tray with baking paper.
2. In a large bowl, stir together all the ingredients except the dulce de leche.
3. Use a tablespoon of dough at a time and roll it into balls then press lightly between your hands and place on the baking tray.
4. Gently indent the middle with your finger.
5. Repeat with the remaining dough.
6. Bake for 15 minutes or until golden.
7. Leave on the tray for 5 minutes then transfer to a wire rack to cool completely.
8. When cool, fill each one with a little dulce de leche