Drain and rinse the walnuts and place in a food processor with almond meal and cacao powder. Blend until well combined
Add maple syrup, vanilla extract, and ¼ teaspoon sea salt and blend again until a thick dough begins to form, wiping down the sides of the food processor as needed.
Roll dough into balls about 1 heaping tablespoon big. Flatten each cookie slightly. Make an indentation with thumb in the center of each cookie.
Place cookies in a food dehydrator set at 105 degrees Fahrenheit and dehydrate for 3-4 hours, until cookies are crisp on the outside but still soft in the middle.
While cookies are dehydrating, make the Raw Caramel Sauce according to these instructions.
Remove cookies from the dehydrator. Fill each indentation with about 1 teaspoon of Caramel Sauce and return to the dehydrator for 20-30 more minutes, until caramel has firmed slightly.
Top with fine sea salt. Store in refrigerator.
Notes
maple syrup is not a raw ingredient, however many raw foodists choose to use it over agave nectar.