Basically candy in health form.

These dates are so creamy and loaded with deliciousness that you might forget what it is you’re actually eating- a date.

Nadav(who is 1) is obsessed and I mean OBSESSED with these- I cut them into little pieces and I might admit that he ate half a tray of them once. I ate the other half. This is what happens when we are home alone together and recipe testing and we come up with something reallllyyy good.

Which happens often when dates are involved!!! and Lotus spread, and chocolate, and maple candied walnuts.

This is Nadav eating dates(and rocks if you look a little closer HAHA).

Just biting into one of these, hitting the chocolate crunch and then the real walnut crunch, and then sinking your teeth into sweet medjool date, is addictive.

Stuffed dates should last for a while(I think- they never actually last long in my house) because dates are great like that, so you can keep these in your fridge and satisfy your cravings anytime.

Because these “candies” are also really gorgeous you can serve them up as a dessert for hosting!!! Aren’t we always looking for make-ahead-desserts on the healthier side??! YES WE ARE.

To make: prep your ingredients.

1.Buy nice large, sweet Medjool dates- be sure they are soft and not dried up on the outsides. Remove the little hard piece at the top, open up and remove the pit. Check each date to make sure it is clean! If they rip into two pieces that’s okay- they are sticky and will hold together just fine.

2.With a spoon, mix together your filling- Lotus spread, peanut butter, and honey, until it is nice and creamy and begging to be eaten. It will beg, trust me.

3.Roast the walnuts- drizzle walnuts with maple syrup and roast or toast in the oven for a few minutes.

4.Melt chocolate- dark or milk(I used dark), in the microwave or in a double boiler. I keep the extra chocolate in an airtight container- I use these glass pyrex containers so when I want to make some dates, I can just take off the lid and pop the container into the micro!

Assemble all of your ingredients. Fill each date with filling, and press the two halves together. You want to put extra so it comes out at the top a little- and press a walnut or two- into the filling. This will keep the walnut in place.

Once all the dates are stuffed, drizzle dates with chocolate, and press another walnut into the top. Sprinkle with coarse sea salt, place on a parchment sheet and into the fridge to harden. Remove right before serving or snacking. Enjoy!

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Fudge Brownie Chocolate Chunk Hamentashen

Soft chocolate chunk hamentashen dough filled with fudge brownie filling.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 8 mins

Servings 20 cookies

Ingredients

  

Cookie Dough

• 3/4 cup sugar
• 10 TBSP oil
• 2 eggs
• 1 tsp vanilla extract
• 1 Tbs orange juice
• 2 1/2 cup flour plus 1/4 cup for rolling out dough
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dark chocolate shavings/chocolate chunks

Fudge Brownie Filling

• 1/2 cup dark chocolate chips
• 2 Tbsp coconut oil
• 1/4 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 Tbsp flour
• 1 Tbsp cocoa powder

Instructions

 

Prep

• Preheat oven to 175º c/ 350º f.

Brownie Filling

• Add chocolate chips and coconut oil to a microwave safe bowl and melt for 30 seconds. Mix. If not totally melted microwave another 30 seconds and mix again. Add in egg and sugar and mix well. Add rest of ingredients. Place in fridge to firm up while you make the dough, or in the freezer for a few minutes. Either one does the trick!

Cookie Dough

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and oil. Beat well. Add eggs, vanilla, orange juice. Mix for one minute.
• In a seperate small bowl, add flour, baking powder, and salt and whisk to combine. Add to the wet ingredients and mix until the dough comes together.

Shape

• Flour your work surface well, scrape out the dough and knead it into the extra flour 3 times. Sprinkle more flour under and on top of the dough. Roll out the dough to about 1/4 inch thickness. If you see the dough is sticking to the counter add a bit more flour.
• Use a round cookie cutter or the rim of a glass cup to cut out circles from the dough.

Fill and Shape

• Add a dallop(about a 1/2 Tablespoon) of brownie filling to the centre of each cookie round. Bring the sides in to form a tringle and gently press the edges together so they stick.
• Place cookies on a baking sheet fitted with parchment paper. They will expand a little but not spread out so dont worry about them being closer together.

Bake

• Bake for 8 minutes and let cool.
• For the glaze, combine the powdered sugar, oil, and lemon juice in a small bowl. If the glaze is too thick to drizzle easily, add 1/4 tsp of lemon juice or water.
• Drizzle the glaze over the cookies. Optionally, you can sprinkle a little lemon zest on top as well! Let the glaze set for 5-7 minutes.

STORE: store in the cookies in an airtight container at room temperature for up to three days. If you want to freeeze them, do so before adding the glaze. Add the glaze only after they have thawed and you want to serve.

• Enjoy!

Keyword hamantaschen, hamentashen, purim