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

  1. Before making the dough, cover the pitted dates with the hot water and set them aside to steep and plump up for 30 minutes.
  2. In a bowl, whisked together the almond flour, coconut flour, cocoa powder, espresso powder and salt.
  3. 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.
  4. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.

Chocolate Date Filling

  1. While the dough is chilling, make hamantaschen filling. Strain the dates, discarding the hot water, and place them in the food processor.
  2. 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

  1. Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper.
  2. Remove the dough from the fridge and set it on the counter.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. Move the hamantaschen back to the parchment paper.
  3. 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.
  4. Set the hamantaschen aside for the chocolate drizzle to harden.

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