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This week I have so many reasons to celebrate! It's Purim - the most joyful Jewish holiday, it's 2020 - a new decade is always a great excuse to get festive, and I just launched the Hebrew Vganish website!
There is no better time to step away from classic holiday recipes and change things up a little bit.
This Purim I bring you my version for a perfect dessert combo - chocolate & pistachio.
If you're not familiar with the holiday of Purim and hamantaschen (the traditional Purim cookies) I suggest you go to this post and read all about it.
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recipe
Prep Time
40 minutes
Bake Time
20 minutes
Difficulty
Servings:
25cookies
Ingredients
Chocolate Hamantaschen Dough
- 1 cup white spelt flour or all-purpose flour
- 0.25 cup almond flour
- 0.25 tsp baking powder
- 0.25 cup cane sugar
- 3 tbsp raw cacao powder
- 1 pinch salt
- 2.75 oz cold coconut oil
- 1 tsp vanilla extract
- 2.75 fl oz coconut cream
Pistachio Filling
- 1 tbsp flaxseed meal
- 2.5 tbsp water
- 1.75 oz raw pistachio
- 1.75 oz cane sugar
- 1 oz almond flour
- 1 tbsp cornstarch
- 1 tbsp coconut cream
Chocolate Cover
- 3.5 fl oz coconut cream
- 3.5 oz chopped dark chocolate or chocolate chips
- 1.75 oz chopped pistachios
Instructions
Prepare the dough - Add the flour, almonds, baking powder, sugar, cacao, and salt to a food processor and combine, using the pulse function. Add the coconut oil and pulse to create small dough crumbs. Add the vanilla and coconut cream and pulse until the dough comes together (careful not to overmix). It is also possible to use a standing mixer and mix on medium-high speed.
Transfer the dough to a countertop surface, flatten to a disk shape and wrap in plastic wrap. Refrigerate for 20 minutes.
Heat the oven to 355°F (180°C).
Prepare the pistachio filling - In a small glass, mix together the flaxseed and water and place aside for 5 minutes to create a flaxseed "egg".
Using a high-speed blender or a clean spice grinder, grind together the pistachio and sugar into a fine powder. Place all the remaining ingredients in a medium bowl, and mix together with the "egg" and pistachio powder. Set aside.
Remove the dough from the refrigerator and unwrap it.
On a lightly floured surface, roll the dough out to 0.25” (~0.5 cm) thick and cut 2.5-3” (~5-6 cm) circles using a cookie cutter (or a round glass).
Place one teaspoon of the pistachio filling in the center of each circle and then pinch the sides of the circle using your thumbs and index fingers to create a triangular shape.
Bake for 15-20 minutes until lightly golden.
Prepare the chocolate cover - In a small saucepan over low heat, bring the coconut cream to light boiling. Remove and add the dark chocolate. Mix to combine.
Cool for 5 minutes, cover the corners with chocolate and sprinkle with chopped pistachios. Place on a wire rack to cool completely before serving.
Notes
In order to ensure the hamentaschen retain their shape while cooking it is important to make sure the triangle shape is closed tightly.
It is also possible to freeze the cookies for 20 minutes before baking to ensure a perfect result.
