I am not exaggerating when I say these Chocolate Espresso Thumbprints are EPIC. I mean, I don’t want to toot my own horn but I’m totally going to on this one because it is so good. Literally everyone who has had them (I practically gave them out to my entire family for taste testing, a task they are more than happy to fulfill) has told me how amazing they are.

The best part? They are kosher for Passover. That’s the Jewish holiday where we don’t eat any leavened bread or wheat products (among many other things, depending on strict you are). Obviously, the holiday has a much deeper meaning than just not eating bread – but I’m good at explaining food stuff so I’m just gonna stick to that.

Many people will talk about how deprived they feel on Pesach (Passover), especially those who don’t buy any processed food. So I like to think of these Chocolate Espresso Thumbprints as a bit of a cure for that – they 100% kosher for Passover, can be easily made, and absolutely delicious – and bonus points for how nourishing they are! Chock full of healthy fats, protein, fiber, and lots of nutrients. A winner all around! Give it a try. I included step by step pictures on how to make them as well in order to visually simplify it for you – hope you enjoy!

the ingredients
place in food processor
it should look like this when it is ready
roll into 1 inch balls
make an indent with your thumb
fill each indent with melted chocolate
place in freezer
melt white chocolate
drizzle over each thumbprint and return to freezer
enjoy!!

Chocolate Espresso Thumbprints

Ingredients

 

For Base:
– 11 Medjool dates, pitted
– 1 1/2 cups roasted unsalted cashews
– 3 tbsp unsweetened cocoa powder
– 1 tsp coffee
– 1 tbsp hot water
– 1 tsp vanilla extract

– pinch of salt

Dark Chocolate Filling:
– 2.5 oz 72% dark chocolate
– 1/4 tsp coffee

– 1/2 tsp flavorless oil

White Chocolate Drizzle:
– 2 oz white chocolate

– 1/2 tsp flavorless oil

Directions 

 

– Stir together coffee and hot water until granules dissolved.
– Place dates, cashews, cocoa powder, coffee mixture, vanilla, and salt in a food processor and blend until well combined, about 1 minute.
– Roll into 1 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 1 hour. Enjoy!

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