These brilliant, super-easy bikkies are wheat-free and dairy-free. It’s important to use fresh dates (instead of dried) to get the consistency lovely and moist.
110g (3/4 cup) raw or roasted cashews
110g (3/4 cup) macadamias
30g (¼ cup) sesame seeds
225g (1 ½ cups) fresh dates (such as Medjool variety), seeds removed
1 ½ tablespoons raw cacao powder (or cocoa powder)
Preheat oven to 170C. Line a baking tray with baking paper.
Place all ingredients, except jam, into a food processor (or Thermomix) and blend about 1 minute until nuts are finely chopped and mixture is well combined and smooth. Take 2 teaspoons of the mixture at a time and roll into balls. Arrange on the prepared baking trays and flatten slightly by pressing your thumb or index finger (or the end of a wooden spoon) into the centre of each dough ball to make an indent. Fill each indent with about ¼ teaspoon jam.
Bake for about 10-12 minutes until lightly coloured (they’ll still be soft). Remove from oven. Leave on baking tray for 5-10 minutes to firm slightly, before transferring to a wire rack to cool completely. Top up each indent with more jam, if needed, while they’re still hot.