Makes about 48 hamentashen

Chocolate Cream Cheese Hamentashen – ITS VEGAN and GLUTEN-FREE!)

choc choc hamen

I am a HUGE fan of Norene Gilletz’s chocolate cream cheese pastry (found in the Food Processor

Bible). I have used it for years. SInce going gluten-free and dairy-free I have made a few modifications.

I use my cake pop dough and add cocoa powder and tofutti cream cheese to make a creamy

filling, but you can fill it anyway you like….Here is the recipie!

1 small tub of Tofutti cream cheese or regular cream cheese (227g or 1 cup) at room temperature

2 sticks of margarine or butter (225g) at room temperature

1/4 cup of granulated sugar (50 g)

1/2 cup cocoa powder (60g)

1/3 cup icing sugar (50g)

2 cups of all purpose flour (I use Better Batter which includes xanthan gum) (335g) or if you want to

make your own, follow the basic flour mixes here and add :

http://us5.campaign-archive2.com/?u=a04438cddd6154dfac78efa5f&id=6df6a39120

DIRECTIONS:

Cream the cream cheese, margarine and sugar using a paddle attachment. Add the dry ingredients

and mix well until it forms into a ball.

Place dough in plastic wrap in 2 balls and place in refrigerator for an hour or so.

Flour your work surface. You can use icing sugar if you want a smooth texture (many all purpose

flours are made with rice and the texture may leave a sandy feel) or you can use tapioca flour as well.

Roll out dough, and cut 3 – 3.5” circle with the top of a glass or cookie cutter. place filling and pinch

into triangle. Bake at 350 degrees for 12-15 minutes depending on size.

I like to cool them and ice them with chocolate drizzle, sprinkles and/or royal icing.

MY FAVORITE FILLING:

200 g of chocolate cake pop mix (http://www.deliciouswithout.com/gluten-free-cake-pops)

200 g of tofutti or regular cream cheese

100 g of chocolate ganache (50 g of whipped cream and 50 g of chocolate chips simply melted)

100 g of chooclate chips