Cherry Jam Thumbprints

Makes 11 thumbprints

Ingredients:

90g ground almonds

25g oats (use gluten free if preferred)

110g pitted Medjool dates

40g dried apricots

3 tbsps almond butter

2 tbsps reduced sugar cherry jam

Method:

 Place all of the ingredients, except for the jam, in a food processor.

Blend well to form a sticky dough.

If the mixture is too crumbly, add a drop of cold water and blend again.

Roll into 11 balls and place on a large plate.

Press your thumb into the centre of each ball to create a well.

Spoon ½ tsp jam into each hollow.

Serve.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.

Per serving:

131 calories

7g fat

13g carbs

4g protein