Vegan Haman Ears With Hazelnut Chocolate
Purim's traditional triangle cookies with hazelnut chocolate filling and walnuts.
Equipment
- Rolling Pin
- Baking Tray
Ingredients
For The Dough
- 200 Grams flour
- 100 Grams Coconut oil Soft like a paste
- 85 Grams Powdered sugar
- Pinch Salt
- 1 Tbsp. Vinegar
- 2 Tbsp. Water
Hazelnut Chocolate Filling
- 60 Grams Hazelnut chocolate spread (Vegan Nutella)
- 30 Grams Walnuts Chopped
Instructions
- Bring the coconut oil to a state of a paste. If it is too hard, heat in the microwave for just a few pulses, not more. If it is too runny try to chill it a bit in the fridge.
- In a bowl, mix the flour, powdered sugar, salt, and coconut oil by hand to create a sandy texture.
- Add a tablespoon of apple cider vinegar and a tablespoon of water and continue to knead, just until the dough is combined. If it's too crumbly, add another tablespoon.
- Shape the dough into a disk, wrap in cling film, and refrigerate for 30 minutes.
- In a mixing bowl, mix the chocolate-hazelnut spread, along with the chopped nuts.
- Roll out the dough to a thin thickness on a floured work surface. Cut circles with a cup or with a ring for a small cake 8 cm in diameter. Add a teaspoon of the filling to the center of each dough circle.
- Fold the 3 ends of the circle up to the center where the filling is, into a triangle shape and pinch tightly at the vertices of the triangle so that the dough does not open while baking. Place on a baking tray.
- Bake in a preheated oven at 170 ° C for 15-20 minutes until the Haman's ears are golden. Remove and leave outside to cool completely, the dough will crisp up after cooling completely. Store them in a box with a lid to keep fresh.