A fun twist on hamantaschen with a pomegranate molasses-tahini-maple syrup-sesame seed mix filling

Ingredients

DOUGH

2-2.25 cups all-purpose flour (a few tbsp extra might be needed if the dough is too moist)

1 teaspoon baking powder

½ teaspoon kosher salt

¾ cup (1½ sticks) unsalted vegan butter, room temperature (I used Miyokos brand)

¾ cup sugar

3 tablespoons date syrup or maple syrup (both will make the dough slightly dark)

¾ cup tahini

FILLING

2-3 tbsp sesame seeds

1 tbsp tahini

1 tbsp pomegranate molasses

1 tbsp maple syrup (you could use date syrup if you want it to taste more tart)

Instructions

Pre-heat oven to 350 degrees. Place parchment lined cookie sheets in the oven.

Mix together the flour, baking soda and salt.

Mix in a separate bowl the butter, sugar and syrup until fluffy (vegan butter can become liquified more easily, which is why I recommend 2.25, instead of the original recipe’s 2 cups of flour) Then, add the tahini.

Add half of the dry ingredients. Mix well and then add the other half. Start with the original 2 cups of flour. The dough should be sticky but if there’s too much liquid, or too sticky, add more flour.

For the filling, mix together the other tahini, pomegranate molasses and syrup.

Take about a tablespoon of dough and shape into a triangle. Place on the baking sheet. Drizzle the pomegranate-syrup-tahini mix into the center (about 1/8-1/4 tsp). Make a small pool of the liquid mixture but not so much that it will spill out when eaten. Then, heavily sprinkle sesame seeds on top.

Bake for 13-15 minutes until lightly crisp. Remove from oven and let cool.

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