Vegan Hamantaschen That Melt in Your Mouth

You don’t need to be an animal lover or an idealistic extremist to love this recipe, just willing to try something new this Purim.

Sharon Ben-Tovim
Sharon Ben-Tovim
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Vegan hamantaschen.
Vegan hamantaschen.Credit: Courtesy of The Foodiator
Sharon Ben-Tovim
Sharon Ben-Tovim

Over the last couple of years the vegan diet has been gaining more and more popularity in Israel. In the past year alone, many celebrities - politicians, journalists and TV news anchors alike - have publicly come out of the “vegan closet.” In addition, many new strictly vegan restaurants have opened across Israel, including in the restaurant metropolis Tel Aviv.

The main impact veganism has had over the past year is that people are finally beginning to realize that the vegan diet is not only about ideology, animal cruelty and extremists, but it’s also about people trying to adopt a healthier lifestyle without compromising on flavors, textures and indulgence.

As Purim nears, we are all looking forward to eating great hamantaschen (or “oznei Haman”), yet we all know that great hamantaschen are hard to find, and some might even think that they are hard to make.

What if told you that you could make buttery, decadent, delicious and easy (yes, I said easy) hamantaschen? And what if I told you that those same hamantaschen also happen to be vegan?

No need to raise your eyebrow. Just try this recipe! Trust me, Haman’s ears never tasted this good.

Chocolate and Walnuts-Filled Hamantaschen


For the dough:

2 cups of flour
1 tbsp baking powder
A pinch of salt
4 tbsp powdered sugar
1⁄4 cup diced and cold non-dairy butter
1 tsp vanilla extract
1⁄4 cup unsweetened almond milk (or any other non-dairy milk)

For the filling:

3⁄4 cup semi-sweet chocolate chips
2 tbsp non-dairy butter
1⁄2 finely chopped walnuts


For the dough:

1. Place flour, baking powder, salt and sugar into a food processor with a steel blade and pulse for five times until everything has mixed together.

2. While pulsing, gradually add the butter until the mixture becomes crumbly.

3. While pulsing, add the vanilla extract and gradually add the milk until the mixture comes together to a ball of dough. If your mixture hasn’t come together, try adding another tablespoon of milk. You should get a soft and shiny dough.

4. Take the dough out of the food processor, then, using your hands, form a tight ball, cover with a plastic wrap and let it rest in the refrigerator for at least an hour and a half.

For the filling:

1. Place chocolate chips and butter in a microwave-safe bowl. Heat in the microwave for 20 seconds, then remove from the microwave and mix using a whisk or a fork.

2. Heat the bowl again for 30 seconds, remove from the microwave and mix.

3. Heat the bowl for another 10 seconds, remove from the microwave, add the chopped walnuts and mix. Put the bowl in the refrigerator for 10 minutes to let it harden a bit.

To assemble

1. Preheat oven for 180 degrees Celsius (350 degrees Fahrenheit).

2. Place the dough on a well-floured surface.

3. Roll it out to a 1/3cm (1⁄8-inch) thickness.

4. Using a cookie cutter or a simple glass cup, cut dough into circles.

5. Place a teaspoon of the filling in the middle of each circle.

6. Carefully fold the top right of the circle toward the center, then fold the left side toward the center, overlapping the upper part of the right side, and, finally, fold the bottom part toward the center, creating a triangle. Pinch dough at the edges of the triangle.

7. Bake for 20 minutes or until the dough turns golden.

8. Sift some powdered sugar and serve!

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