Chocolate cookie dough, chocolate filling and chocolate drizzle. Need I say more? These hamantaschen are very sweet and perfect for a cup of strong coffee and that’s just the way I like it. And to top it all off, these cookies are grain free, gluten free and dairy free!
Yields: 24 hamantaschen
Ingredients:
Chocolate Dough {Gluten Free}
- 2 cups almond flour
- ½ cup coconut flour
- ½ cup honey
- ¼ cup cocoa powder
- ¼ cup coconut oil, melted
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- ½ tsp salt
Chocolate Date Filling
- 1 cup dates, pitted
- 1 cup hot water
- ¼ cup chocolate chips, melted
- 1 tsp cinnamon
Chocolate Espresso Ganache Drizzle
- ½ cup chocolate chips
- 2 Tbsp coconut milk
- 1 tsp instant espresso powder
Directions:
Chocolate Dough
- Before making the dough, cover the pitted dates with the hot water and set them aside to steep and plump up for 30 minutes.
- In a bowl, whisked together the almond flour, coconut flour, cocoa powder, espresso powder and salt.
- Add the mixture to a food processor, top it with the coconut oil, honey and vanilla extract and process until a ball is formed. If your dough is not coming together into a ball, you can add a bit more melted coconut oil and continue mixing.
- Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
Chocolate Date Filling
- While the dough is chilling, make hamantaschen filling. Strain the dates, discarding the hot water, and place them in the food processor.
- Melt the chocolate in the microwave for one minute then poured the chocolate over the dates, add the cinnamon and puree the mixture until smooth and thick.
Assemble the Hamantaschen
- Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper.
- Remove the dough from the fridge and set it on the counter.
- Remove one heaping tablespoon of the dough at a time, flatten it out with the palm of your hand to around ¼ inch thick then cut out a circle with a cookie cutter.
- Fill each round of dough with one teaspoon of the chocolate date filling then carefully folded up the edges to create a triangle shape and pinch the corners together.
- Place the hamantaschen on the prepared baking sheets then bake them for 10-12 minutes, until browning on the bottom. Move the hamantaschen to a cooling rack.
Chocolate Espresso Ganache Drizzle
- In a microwave safe bowl, combine the chocolate chips and coconut milk and melt in the microwave for 1 minute. Stir the chocolate and coconut milk together then add the espresso powder.
- Move the hamantaschen back to the parchment paper.
- Pour the chocolate into a plastic sandwich bag, cut a small slice in the corner of the bag and drizzle the chocolate over the hamantaschen.
- Set the hamantaschen aside for the chocolate drizzle to harden.

See the rest of the step-by-step pictures on Kitchen-Tested.
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