3/4 wild frozen blueberries, thawed
1/2 cup organic blueberry or blackberry juice
1 tbsp NordicNordic bilberry powder
2 tbsp chia seeds
1 1/2 tbsp honey (or to taste)
1/2 vanilla pod, seeds scraped
1/2 cup coconut sugar
1/2 cup tahini
1/4 cup unsweetened almond butter (or cashew butter)
1 organic egg
1 sachet NordicNordic vanilla and natural chaga
1 tsp baking powder
1/4 tsp sea or himalayan salt
1/2 cup rolled oats
Place thawed blueberries, juice, chia seeds, bilberry powder, honey, and vanilla seeds into a tall jar and mix with an immersion blender. Let set in the fridge for half an hour.
Heat oven to 375 degrees (F). Mix sugar, tahini, almond butter, egg, tea powder, baking powder, and salt with a hand mixer until smooth. Mix in the oats.
Shape dough into eight balls and press gently with your thumb until a dent forms in the middle of the cookie. Place on a parchment paper-covered baking sheet.
Bake for about 8-10 minutes until golden. Press cookies once more with your thumb while still warm. Let cool completely. Fill the dent with the chia jam and enjoy!