This recipe for vegan hamantaschen comes to Jewish Veg from Israeli food critic, journalist, blogger, and vegan activist Ori Shavit. You can find out more about Ori and the vegan movement in Israel on her Website Vegans On Top.


Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes


2 cups
white flour
1 teaspoon
baking powder
2 tablespoons
2 tablespoons
boiling water
1⁄2 cup
2⁄3 cups
vegetable oil
1⁄2 cup
dark chocolate (dairy-free)
1 tablespoon
coconut oil (solid)
1⁄4 cup
walnuts (chopped)
powdered sugar (for dusting)


In a large bowl, mix the flour, baking powder, and salt. In a small glass bowl of measuring cup, mix sugar and boiling water. Add sugar water to dry ingredients. Add oil and 1/2 cup of water to bowl. Knead with hands until the dough is a smooth consistency. Put the dough back in the bowl and put in the refrigerator to chill.

Combine chocolate and coconut oil in a bowl and melt in the microwave or a double-boiler on the stovetop. Be very careful not to burn the chocolate.

Stir in the chopped walnuts. Let the chocolate mixture cool in the freezer, so it will thicken.

While the chocolate is cooling, remove the dough from the refrigerator. Flour your working surface and, using a rolling pin, roll the dough out until it is a little less than 1/4 of an inch thick. It should be quite thin. Next put some flour in a bowl, take a glass cup, turn it upside down, and dip the rim in the flour. Use the cup to cut circles in the dough.

Heat oven to 350 degrees F.

Remove the chocolate filling from the freezer. Place a teaspoon of filling in the center of each circle. Using your finger spread some water around the edge of the circle. Fold the dough in on three sides to make a triangle. Pinch the corners to hold in place.

The cookies should be baked for about 20 minutes, but this time may vary slightly depending on your oven. The dough should be lightly golden in color when they are done.

Remove from oven and cool completely before dusting with powdered sugar. Enjoy your vegan hamantaschen!

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