Gluten Free Chocolate Espresso Thumbprints

 
  • Cooking and Prep: 1.5 h
  • Serves: 10
  • Contains:

These decadent bites are jam-packed with fiber, healthy fats, and plant-based protein and are a snap to make! They make a perfect dessert or snack for Pesach – or any time of year! 

Ingredients (12)

Base

Dark Chocolate Filling

White Chocolate Drizzle

Start Cooking

Base

  1. Stir together coffee and hot water until granules dissolve.

  2. Place dates, cashews, cocoa powder, coffee mixture, vanilla, and salt in a food processor and blend until well combined, about one minute. 

  3. Roll into one-inch balls.

  4. Using your thumb, make an indent in each ball.

  5. Set aside and make chocolate filling.

Dark Chocolate Filling

  1. Place chocolate, coffee, and oil in a microwave safe dish. Microwave at 15 second intervals, stirring in between, until smooth. 

  2. Pour half a teaspoon into each indent.

  3. Place in freezer for 15 minutes. Meanwhile, make the drizzle.

White Chocolate Drizzle

  1. Place white chocolate and oil in a microwave safe dish. Microwave at 15 second intervals, stirring in between, until smooth.

  2. Drizzle over thumbprints.

  3. Freeze at least one hour. Enjoy! 



 
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