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Healthy Chocolate Rugelach

Healthy Chocolate Rugelach (and a Giveaway!)

Amy Kritzer
Healthy Chocolate Rugelach is here! So you can eat twice as many.
4.80 from 5 votes
Prep Time 2 hrs 30 mins
Cook Time 18 mins
Total Time 2 hrs 48 mins
Servings 4 dozen


  • For Dough:
  • 1 packet 1/4 oz or 2 1/4 teaspoons dry yeast
  • 1/4 cup warm water 110 degrees F
  • 1 tablespoon granulated sugar
  • 1/4 cup milk or soy milk I used whole milk
  • 1/4 cup water
  • 1/3 cup oil I used canola
  • 1/2 cup honey or agave syrup I used honey
  • 2 eggs whisked
  • 4 cups white whole wheat flour
  • For filling:
  • 1/2 cup oil I used canola
  • 1/2 cup honey or agave syrup I used honey
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup sugar substitute such as Splenda I just used granulated sugar. Sugar substitutes are sweeter than sugar, but I though the same amount of sugar was sweet enough for me.
  • 1/2 teaspoon vanilla extract I added this for funsies


  • In the bowl on an electric mixer, stir together yeast, warm water and sugar. Let is sit for a couple minutes (5-10) until it bubbles and foams. If it doesn't bubble and foam, your yeast is dead or the water is the wrong temperature.
  • Then add milk, water, oil, honey, eggs and half the flour; beat to combine.
  • Switch to the dough hook and add remaining flour. Knead on low until a smooth dough forms. Then knead for 5 more minutes.
  • Set dough aside in a warm spot for 1 1/2 hours or until doubled in bulk.
  • To prepare the filling, combine all the ingredients in a small bowl and whisk until smooth.
  • Preheat the oven to 350 degrees F. Line 2 (I needed 3) baking sheets with parchment paper and set aside.
  • Divide dough into three parts. Working with one par at a time, roll the dough with a rolling pin into a very large circle (I did 16 inches in diameter). If your dough is bouncing back as you roll, let it rest for a few minutes. Spread 1/3 of the chocolate filling over the surface of the circle.
  • Cut each circle into 16 wedges (like a pizza), then roll each wedge up, starting with the wider end and ending at the point. Place seam side down on prepared baking trays, 1 inch apart. Repeat with remaining dough and filling.
  • Bake for 16-18 minutes until rugelach are just starting to turn golden. Eat hot or make ahead. They freeze great! Defrost and reheat at 350 degrees F for a few minutes before serving.
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