Chocolate 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, they are grain free, gluten free and dairy free. When I posted a picture of these hamantaschen on Instagram, a fan posted that the gluten free hamantaschen she’s had before were crumbly and I am happy to tell her (hi Bianca!) that these hamantaschen are chewy and don’t fall apart while you eat them! Yes, the dough is a bit crumbly while you fold it but once they are baked, they are perfectly cakey, dense and melt-in-your-mouth delicious. Go ahead, see for yourself!
Chocolate Dough {Gluten Free}
2 cups almond flour
1/2 cup coconut flour
1/2 cup honey
1/4 cup cocoa powder
1/4 cup coconut oil, melted
2 tsp instant espresso powder
1 tsp vanilla extract
1/2 tsp salt
Chocolate Date Filling
1 cup dates, pitted
1 cup hot water
1/4 cup chocolate chips, melted
1 tsp cinnamon
Chocolate Espresso Ganache Drizzle
1/2 cup chocolate chips
2 Tbsp coconut milk
1 tsp instant espresso powder
Before making the dough, I covered the pitted dates with the hot water and set them aside to steep and plump up for 30 minutes. In a bowl, I whisked together the almond flour, coconut flour, cocoa powder, espresso powder and salt.
I added the mixture to a food processor, topped it with the coconut oil, honey and vanilla extract and processed until a ball was formed. If your dough is not coming together into a ball, you can add a bit more melted coconut oil and continue mixing. I wrapped the dough in plastic wrap and refrigerated it for 30 minutes.
While the dough was chilling, I made the hamantaschen filling. I strained the dates, discarding the hot water, and placed them in the food processor. I melted the chocolate in the microwave for one minute then poured the chocolate over the dates, added the cinnamon and pureed the mixture until smooth and thick.
I scooped the filling in to a bowl to fill the hamantaschen.
I preheated the oven to 350 degrees F. and lined two baking sheets with parchment paper. I removed the dough from the fridge and set it on the counter. I removed one heaping tablespoon of the dough at a time, flatten it out with the palm of my hand to around 1/4 inch thick then cut out a circle with a cookie cutter. I prefer to use a three-inch round cookie cutter but you can use whatever size you want or even a cup to cut the dough.
I filled each round of dough with one teaspoon of the chocolate date filling then carefully folded up the edges to create a triangle shape and pinched the corners together.
This dough can get a bit crumbly while you work with it but pinching it will bring the dough back together.
I placed the hamantaschen on the prepared baking sheets then baked them for 10-12 minutes, until browning on the bottom. I moved the hamantaschen to a cooling rack. Check out how perfectly they stayed together!
While the hamantaschen cooled, I prepared the chocolate espresso ganache drizzle. In a microwave safe bowl, I combined the chocolate chips and coconut milk and melted in the microwave for 1 minute. I stirred the chocolate and coconut milk together then added the espresso powder. I moved the hamantaschen back to the parchment paper then poured the chocolate into a plastic sandwich bag, cut a small slice in the corner of the bag and drizzled the chocolate over the hamantaschen.
I waited until the chocolate hardened on the hamantaschen then ate them all up with a delicious cup of black coffee! I love how these hamantaschen taste like Girl Scout Samoa Cookies…and kind of like my Samoa Hamantaschen. I guess I really like the combination of chocolate and coconut. It’s seriously the perfect combo!
kitchen-tested.com
Yields 2 dozen hamantaschen
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