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Parve
Medium
1 Hour, 30 Minutes
Diets 
3 eggs
2 tablespoons coconut sugar
1 cup white sugar
zest of 1/2 a blood orange
juice from 1 blood orange
1 cup vegetable oil
2 teaspoons Gefen Vanilla Extract
4 cups flour
2 teaspoons Haddar Baking Powder
pinch of salt
2 sticks margarine or butter, room temperature
1 and 1/2 cups powdered sugar
1 teaspoon Gefen Vanilla Extract
1/4 cup Baracke Tahini
dash of ground cinnamon
12 ounces halva, chopped
1 container parve or dairy chocolate spread
12 ounces callebaut chocolate, chopped
1 cup heavy cream or Gefen Parve Whipped Topping (you can also use coconut cream)
shredded halva
almond brittle
nonpareils
Preheat oven to 350 degrees Fahrenheit. Sift flour, salt, and baking powder into a bowl and set aside.
In the bowl of a mixer fitted with the hook or paddle attachment, add the eggs, sugar, oil, juice, zest of the orange and vanilla. Beat until everything is combined.
Slowly add in the dry ingredients and continue mixing until the mixture forms a ball. Put in plastic wrap and place in the refrigerator for about 20 minutes to an hour.
In the meantime prepare the filling and topping.
If using halva filling: Beat all ingredients in a mixer fitted with a whisk attachment and beat until well incorporated and smooth.
Remove the dough from the refrigerator and divide into four equal parts. On a floured surface roll out the dough until it is about a quarter inch thick. Using a round cookie cutter cut out the circles and fill with your desired filling and pinch the top and sides well to make a hamentashen shape. Make sure not to overfill the cookie because it could spread out and become a bit of a mess!
Bake for about 20 minutes or until the cookie has puffed up a bit but do not bake until golden.
Make the chocolate ganache: Put the chopped chocolate in a glass bowl. In a small saucepan over medium heat, heat up the heavy cream or parve whipped topping until it has reached a boil. Shut it immediately and pour over the chocolate chips. Stir well until it is completely smooth.
Using a zip-top bag, fill with the chocolate ganache and cut off the tip. Drizzle the ganache generously over the hamentashens and then top with either the shredded halva, almond brittle, non pareils or all of the above! Set aside until the chocolate has set.
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