In Israel there is something called Halva cream, which is basically a spreadable form of the halva dessert common here, it is sweet, creamy and delicious. I particularly love it when it is oozing out of a chocolate rugelach, the combination is amazing.
For these hamantashen I used my own healthier version of halva spread, feel free to sprinkle in some chocolate chips. I also made my dough with coconut oil and spelt flour and while it was a little more difficult to work with, the results were some of the best hamantashen I ever had.
If you're looking for more traditional hamantaschen dough and/or other fillings check out our Top 10 Hamantaschen Recipes.
- Cook Time
- Prep Time
- 24 hamantashenServings
- 1 cup coconut oil
- 1 cup sugar
- 2 teaspoons orange juice
- 2 eggs
- 3 cups spelt flour (plus more for rolling)
- 2½ teaspoons baking powder
- 1 teaspoon orange zest (optional)
- ½ cup halva spread or chocolate halva
1 Mix coconut oil, sugar and orange juice in a large bowl until well blended. Add eggs and mix again.
2 Add flour, baking powder and orange zest and mix until dough forms, adding more flour if needed.
3 On a well floured surface, roll out dough and cut out circles. Fill with halva spread or chocolate halva* or your preferred filling. Place on a baking sheet lined with parchment paper. Bake at 400 for 12 minutes.
Halva spread is a mix of tahini with date honey, you can make a chocolate halva filling by combining tahini 1:1 with melted chocolate (I usually place tahini with chocolate pieces in the microwave just until melted and mix well)