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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!
11 Medjool dates, pitted
1 and 1/2 cups roasted unsalted cashews
3 tablespoons Gefen Cocoa Powder (unsweetened)
1 teaspoon Haddar Coffee
1 tablespoon hot water
1 teaspoon Gefen Vanilla Extract
pinch of salt
2 and 1/2 ounces 72% dark chocolate
1/4 teaspoon Haddar Coffee
1/2 teaspoon flavorless oil
2 ounces Elite White Chocolate
1/2 teaspoon flavorless oil
Stir together coffee and hot water until granules dissolve.
Place dates, cashews, cocoa powder, coffee mixture, vanilla, and salt in a food processor and blend until well combined, about one minute.
Roll into one-inch balls.
Using your thumb, make an indent in each ball.
Set aside and make chocolate filling.
Place chocolate, coffee, and oil in a microwave safe dish. Microwave at 15 second intervals, stirring in between, until smooth.
Pour half a teaspoon into each indent.
Place in freezer for 15 minutes. Meanwhile, make the drizzle.
Place white chocolate and oil in a microwave safe dish. Microwave at 15 second intervals, stirring in between, until smooth.
Drizzle over thumbprints.
Freeze at least one hour. Enjoy!
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