Makes about 48 hamentashen

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

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 non-dairy creamcheese (227g or 1 cup) at room temperature
  • 2 sticks of margarine (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 1/2cups of All Purpose Gluten-free flour with xanthan included(338 g)


  • Cream the cream cheese, margarine and sugar using a paddle attachment.
  • Add the dry ingredients and mix well until it forms into a ball.
  • Flour your work surface.
  • Roll out dough onto saran wrap surface or silpat so it doesn’t stick to surface.
  • Cut3” – 3.5” circles with the top of a glass or cookie cutter.
  • Place filling and pinch into triangle pocket cookie. Bake at 350 degrees for 12-15 minutes depending on size.
  • They should be very lightly coloured.
  • Once cooled, ice them with chocolate drizzle, sprinkles and/or royal icing.