Purim Sameach! A quick post to share with you my new hamantaschen recipe-vegan tahini dough filled with pomegranate molasses-tahini-maple syrup-sesame seed mix. These are definitely not overly sweet and almost savory.
If you are looking for more vegan Purim recipes, here are some of my previous posts:
PS: I was recently interviewed by Jodi Balis of the Purple Honey podcast about my blog. You can listen to it here!
I slightly altered this Bon Appetit tahini cookie recipe to create the dough.
2-2.25 cups all-purpose flour (a few tbsp extra might be needed if the dough is too moist)
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup (1½ sticks) unsalted vegan butter, room temperature (I used Miyokos brand)
¾ cup sugar
3 tablespoons date syrup or maple syrup (both will make the dough slightly dark)
¾ cup tahini
- 2-3 tbsp sesame seeds
- 1 tbsp tahini
- 1 tbsp pomegranate molasses
- 1 tbsp maple syrup (you could use date syrup if you want it to taste more tart)
- Pre-heat oven to 350 degrees. Place parchment lined cookie sheets in the oven.
- Mix together the flour, baking soda and salt.
- Mix in a separate bowl the butter, sugar and syrup until fluffy (vegan butter can become liquified more easily, which is why I recommend 2.25, instead of the original recipe’s 2 cups of flour) Then, add the tahini.
- Add half of the dry ingredients. Mix well and then add the other half. Start with the original 2 cups of flour. The dough should be sticky but if there’s too much liquid, or too sticky, add more flour.
- For the filling, mix together the other tahini, pomegranate molasses and syrup.
- Take about a tablespoon of dough and shape into a triangle. Place on the baking sheet. Drizzle the pomegranate-syrup-tahini mix into the center (about 1/8-1/4 tsp). Make a small pool of the liquid mixture but not so much that it will spill out when eaten. Then, heavily sprinkle sesame seeds on top.
- Bake for 13-15 minutes until lightly crisp. Remove from oven and let cool.