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
 
Author:
Serves: 2 dozen 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

Instructions
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.