Chocolate Halva Hamentashen

If you are one of those people that like halva, you will absolutely go nuts for this hamentashen recipe! A delicious chocolate cookie, filled with halva, and topped with a chocolate tahini drizzle.  Now you know what you can do with all that halva you got talked into buying at the shuk!  Make sure you use raw tahini in the chocolate drizzle!

Make sure you flour the counter surface and rolling pin! Alternatively, you can roll dough between two sheets of parchment paper.


Don’t overfill your hamentashen – a scant teaspoon will be enough!


Get ready for deliciousness!

You can put the chocolate tahini drizzle in a piping bag, or a plastic bag, or use a fork to drizzle.

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Chocolate Halva Hamentashen

 If you love halva, you will go crazy for this halva-filled chocolate hamentashen.  

Course Dessert
Servings 3 dozen


Chocolate dough

  • 1 egg
  • 1 egg white
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 tablespoons canola oil
  • 3 tablespoons milk coconut, soy or almond
  • 2 1/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt

Halva Filling

  • 3-4 oz. halva, crumbled
  • 3 tablespoons raw tahini

Chocolate Tahini Drizzle

  • 8 oz good quality chocolate, chopped
  • 8 oz milk coconut, soy or almond
  • 2-3 tablespoons raw tahini


Chocolate Dough: In a stand mixer, add the egg, egg white, sugar, oil and milk until combined well. With the mixer on low speed, add the flour, cocoa powder, baking powder and salt until dry ingredients are just combined. Divide the dough into two discs, and cover well in plastic wrap. Allow dough to rest in the refrigerator for 2-4 hours, or overnight. When you are ready to bake, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Take one piece of dough and roll out on parchment paper, or lightly floured surface. Dough should be 1/4 inch thick. Cut into circles with a 3 inch cookie cutter, or a glass, and place circles on the parchment-lined baking sheet. Place 1 scant teaspoon of halva mixture on each dough circle and pinch closed into a triangle shape. Bake for 9-10 minutes, and remove to cooling rack.

Halva filling: Combine halva with tahini in a small bowl, and reserve to fill the hamentashen

Chocolate Tahini Drizzle: Place chopped chocolate in a heatproof bowl. Bring milk to a boil and pour over the chocolate. Allow chocolate mixture to sit for a minute, then stir from the middle until emulsified with the milk. Add tahini and stir to combine. Drizzle over the hamentashen with a fork, or place in a bag with the corner snipped to drizzle.

Use as much or as little drizzle as you prefer – but more is better!