Apricot and Raspberry Thumbprints

Apricot and Raspberry Thumbprints

Makes 25  


For Base:


For Raspberry Syrup:



  1. Place all base ingredients in a blender and process until well combined.

  2. Add an extra 1/2 tablespoon of almond spread if the mixture is too dry.

  3. Shape into cookies and press your thumb gently into the center to create a well (the sides may crack a bit, that’s okay.)

  4. Heat raspberries in the microwave for 30 seconds or until soft. Stir in gelatin, vanilla and Sweetvia.

  5. Place a small dollop of raspberry mix into the well in the cookies.

  6. Best stored in the fridge for up to one week.


Nutritional Information

Per serve (20g) / Per 100g Energy (Kj): 266/1280 | Protein: 3.1/15 | Fat (g): 3/14 | Saturated Fat (g): 1.8/8.7 | Carbohydrates (g): 4.9/23.7 | Sugar (g): 4.8/22.9 | Sodium (mg): 9/42