Vegan Crispy Lavender and White chocolate Hamantaschen

• Electric mixer 
• Round cookie cutter
• Rolling pin
• Rubber spatula
• Plastic film
• Sifter
• Oven

Ingredients:

Dough:

• 250 g all-purpose whole wheat flour
• 150 g almond flour
• 1/4 tsp of table salt
• 220 g vegan butter (can be substituted with coconut oil)
• 80 g sugar
• 2 tsp vanilla extract
• 1/2 tsp baking powder
• Natural Food color (optional)

Filling:

1. White chocolate and cheese with lavender 

• 50 g melted vegan white chocolate
• 50 g silken tofu (or any store bought vegan cream cheese)
• 1/4 tsp of Levander extract or dried flowers / Rose water
• 1 tbsp of almond flour

• 60 g melted d. chocolate

• 45 g almond flour

• 1 tbsp of sugar

• 10 ml olive oil

1. Prepare the dough: In the mixer bowl, place the flours, sugar, butter, vanilla, salt, and baking powder.
2. Start mixing, using the guitar attachment, at a low speed. The dough will crumble up before unifying into a ball. (If using food color, now is the time to add it).
3. As soon as the dough looks like a smooth dough, remove it from the mixer bowl, transfer it to a floured surface.
4. Shape the dough into a ball, flat it a little bit and cover with plastic film before letting it rest in the fridge for an hour.
5. Prepare the filling: Melt the chocolate and mix well with all the other ingredients of the filling (2 filling recipes are the same). Allow the filling to cool down completely before using on the dough.
6. Preheat the oven to 350 F and line a baking sheet.
7. Back to the dough: Take the dough out of the fridge, place it between two baking papers and roll it into a 3 mm sheet of dough. If the dough gets sticky or too soft, cool again.
8. Use the cookie cutter to cut circles and place them on a clean tray lined with a baking sheet. 
9. Place a full tsp of your choice of filling in the center of the dough circle.
10. Using your finger and the thumb, pinch one side of the circle to create a corner shape. Use the same method to create two more "corners". Total of 3 corners per Hamantaschen.
11. Make sure to pinch the corners well to prevent the Hamantaschen from opening up while baking. (They love to open up :))
12. Place the tray in the fridge for 15 more minutes/ 5 minutes in the freezer, To get the dough to firm up (Optional - but really helps the shape of the Hamantaschen stay firm).
13. Bake for 12-15 minutes. the dough will stay pale but will start to golden on the sides. Don't overbake.
14. Let the cookies cool down completely before moving (the cookies won't be stable whole hot).
15. Decorate with your choice of decoration (powdered sugar/ white chocolate).
16. Enjoy!