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Traditional Hamentashen Recipe, Veganized


  • flour of choice - 3 cups
  • sugar of choice - 3/4 cup
  • baking powder - 1.5 tsp.
  • salt - 1/4 tsp.
  • vegan butter (Earth Balance) - 3/4 cup
  • vanilla - 1 tsp.
  • orange - 1 whole peeled
  • dark chocolate chips - 1 cup
  • nuts of choice - 1/2 cup
  • vegan butter (Earth Balance) - 2 Tbsp.
  • dried apricots - 1 cup
  • guava jam - 1/4 cup



  1. Place all ingredients into blender
  2. Blend on HIGH until combined
    (Sometimes MILs are scared to ramp the Vitamix all the way up. Don’t be afraid. High speed ensures the fans kicks in.)
  3. Put dough in airtight container and refrigerate for 2 hours.


  1. Pulse chocolate chips, “butter” and nuts until you get a ferrero-rocher-like texture
  2. Rinse Vitamix container
  3. Pulse apricots and guava jam using the tamper to push ingredients into the blade


  1. Preheat oven to 400
  2. Roll out dough to 1/4 inch on floured surface
  3. Cut out tennis ball sized circles
  4. Place circles on baking pan
  5. Fill circles with a spoonful of filling
  6. Fold each side towards the middle
  7. Wet fingers and smooth over seems
  8. Bake for 15 minutes


  1. Eat straight out of the oven (or store in airtight container for up to one week).
  2. Snap a pic and tag #lifeisNOYOKE
  3. Happy Purim!

Useful tips for Hamentashen

This isn’t our only vegan baking adventure. One of our most popular recipes is our vegan banana bread.

Looking for more hamentashen inspiration? Check out our sister-in-law’s new baking blog, For Baker or Worse.

Traditional filling is prune or poppyseed (old school). We upgraded with chocolate almond filling and apricot guava.

Vegan hamentashen with a cup of coffee

Make sure to wet the corners with a little water. Otherwise they will pop open in the baking process.

Unless you fold them like Robin (closed). Then they turn out perfect every time :)

One open and one closed hamentashen with Vitamix in background.