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!

Triple Chocolate Coconut Hamantaschen

Yields 2 dozen hamantaschen

Save RecipeSave Recipe

Ingredients

    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

Instructions

    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 1/4 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.
7.8.1.2
214

http://kitchen-tested.com/2014/03/06/triple-chocolate-coconut-hamantaschen/