Purim is right around the corner and I've been dead set on creating a foolproof AIP Hamantaschen recipe that I could use with any type of filling. And here it is! The dough for these Hamantaschen are made mostly of Japanese sweet potato and then just a tad of cassava flour. These Hamantaschen are basically vegetables people.
The first time I made these, I was too nervous the dough wouldn't hold up to folding when I went in to seal the Hamantaschen. Instead I cut out triangles for both the bottoms and tops and sealed them that way. But I learned that this dough is actually quite flexible and error friendly. If it cracks you simply mold it back together with your hands and it sticks quite beautifully. So this time around I used the more classic approach and I cut them out as circles.
The filling for these Hamantaschen is made to replicate a chocolate filling and you most definitely can substitute the carob powder for cocoa powder if you are not following AIP and looking for a more traditional chocolate flavor. I find carob to have a fruiter taste as compared to regular cocoa and it also comes off a bit sweeter, so I topped these off with a bit of salt before serving and it worked perfectly.
Hamantaschen with "Chocolate" Carob Filling (AIP, Paleo)
Makes: 20 Hamantaschen
- Steam, boil, bake, or microwave sweet potato until soft. (You can do this ahead of time and cool them overnight in the fridge so that your dough takes less time to cool). Discard the peel and mash in a bowl. Set aside.
- Add cassava flour, coconut oil, salt, and cinnamon to mashed sweet potato and combine until smooth.
- Press out the dough onto a piece of parchment paper, to about 1/4th of an inch in thickness. Pop in the freezer for about 10 minutes.
- Take the dough out of the freezer and cut out circles with either a cookie cutter or simply the bottom of a glass cup. My circles were about 2 inches in diameter.
- If your dough has become too warm to work with, pop it back in the freezer for a bit. If not, scoop out about 1 tsp of carob filling in the centers of each of your circles. Fold up the sides and pinch each of the three corners to seal them.
- Bake at 350F for 20-25 min, until bottoms are golden and edges are crispy.
- Sprinkle the tops with a bit of salt and serve.
- Optional: For fun I made some of my "Chocolate" Carob Glaze and I dipped one of the Hamantaschen in the glaze to give it an extra kick of flavor and color.