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Caribbean Vibes: Fried Yellow Plantains {Vegan, GF}

Hanukkah, Passover, Recipes, Sides /

Caribbean Vibes: Pan-Fried Yellow Plantains {Vegan, GF}

  • Last Modified: August 22, 2025

Pan-Fried Yellow Plantains are so easy and delicious! And with their crispy edges and lightly sweet flavor, they are the perfect side dish at any time.

When I was growing up, back in the Dominican Republic, I could clearly see in my family people having certain preferences. When gatherings came about, you either had a strong preference for stewed kidney beans, or you loved stewed pigeon peas. You either liked sweet cream of beans (made with red beans) or you ate the white version (made with broad beans) and the same was true for plantains. You either loved fritos maduros (fried yellow plantains) or you were team tostones (fried green plantains).

I remember always leaning towards “team tostones” (I love crunchy stuff!), but as I grew older I started to embrace those foods that were usually preferred by my sister, including pigeon peas and fried yellow plantains. Maybe is a sentimental thing. Who knows?!

When making fried yellow plantains, you need to choose the right ones, which will be yellow color and have very dark/black spots on them (like the picture below). The black spots are the perfect indicator that the plantains are ripe enough and perfect for this recipe. 

 

The perfect yellow plantain is also firm to the touch but no completely. It should feel ripe with a certain resistance. You don’t want a plantain that is too ripe (with the peel mostly black) because it will be difficult to slice, it won’t hold its shape when cooking, it will absorb a lot of oil and it will be mushy. If you have yellow plantains that are overly ripe, they won’t be good for this recipe but you can use them to make Vegan Banana Bread (using yellow plantains instead!)

 

When you go to certain supermarkets, you sometimes see yellow plantain with a perfect bright yellow peel. If you buy those, wait for a few days until it ripens a bit more and you can see black spots. If you cook them right away, the fried yellow plantains won’t have the soft interior and caramelized flavor that is so characteristic.

Caribbean Vibes: Pan-Fried Yellow Plantains {Vegan, GF}

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Course Side Dish
Cuisine Caribbean, Dominican Republic

Ingredients
  

  • 3 Ripe Yellow Plantains
  • Pinch of salt
  • Vegetable oil (for frying)

Instructions
 

  • Before starting, have a plate with paper towels ready in the counter to drain excess oil.
  • Heat the vegetable oil
  • Peel and cut the yellow plantains as desired (lengthwise, round or at an angle)
  • Fry the plantain slices over medium-low heat until brown on the bottom. Turn over and cook the other size until golden brown.
  • Carefully remove the plantains fron the oil, with the help of tongs or a slotted spoon, and place over paper towels to drain for a minute or two.
  • You can now season with a pinch of salt, if desired. Preferably, serve immediately.
Keyword caribbean, Plantains

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Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}

Passover, Recipes, Shabuoth, Sweet Treats /

Shabuoth is coming and with it, all the cheesy and creamy recipes afloat including this sexy Rum & Vanilla Cream Cheese Creme Caramel, perfect for the occasion!

It feels almost surreal that is almost Shabuoth again, and we have no time to waste, so I want to keep it simple and precise with a classic and popular dessert: Rum & Vanilla Cream Cheese Creme Caramel.

As you may know, Flan or Creme Caramel is a custard-based dessert, easy to make and if done right, brilliantly decadent to say the least. And, because this one has a cream cheese base, you could potentially skip the caramel, make a cookie base for the bottom, bake and you’ll have Cheesecake! (Consider that a bonus recipe 😛 ) If you are looking for a non-dairy version, check out our Coconut Creme Caramel.

A super easy and delicious dessert for Shabuoth
A super easy and delicious dessert for Shabuoth

Rum; Vanilla Cream Cheese Flan {Gluten Free}

Print Recipe Pin Recipe
Course Dessert
Cuisine Dominican Republic
Servings 8

Ingredients
  

  • 100 gr Granulated Sugar
  • 30 ml Water
  • 400 ml Full Fat Evaporated Milk
  • 400 ml Condensed Milk
  • 400 ml Eggs
  • 200 gr Cream Cheese
  • 40 ml Rum (Optional but recommended)*
  • 1/2 Tbsp Vanilla Extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 180°C (350°F).
  • In a small pot, place the sugar and water and stir to dissolve. Cover with a lid and cook over medium high heat, swirling occasionally until the caramel starts to form and you see an light amber color. Continue to cook to achieve a caramel color. Quickly pour the caramel in the pan and swirl to coat the bottom.
  • In a blender, add the ingredients for the custard and pulse for a few seconds. Strain the custard mixture through a fine sieve and into the prepared pan.
  • Transfer a bigger pan to the oven, place the prepared pan with the custard inside and add enough water to come halfway up the sides of the pan.
  • Cover the pan loosely with a silicone baking mat or aluminum foil and bake for 35-40 minutes or until the custard is set on the edges and a little jiggly on the center.
  • Remove the pan from the hot water, and remove the baking mat from the top and let it reach room temperature before refrigerating until cold, preferably overnight.
  • To release from the pan, first run a sharp knife on the edge of the pan and invert carefully onto a serving plate.
  • Serve cold.

Notes

  • If adding rum extract, 1/2 tbsp is enough.
Keyword cream cheese, creme caramel, flan, quesillo

Have you made this recipe yet?  We want to see your pictures! Use the tag #kasheribbean to share with us and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Spinach-Basil & Walnut Pesto {Vegan}

Pasta, Recipes /

Vegan Fetuccini with Spinach-Basil & Walnut Pesto

Spinach-Basil & Walnut Pesto: an excellent source of nutrition and a very forgiving and flavorful recipe; made in no time. It’s no secret that Pesto is probably the easiest pasta sauce ever created, and for this, it has a special place in my kitchen, and since pesto is essentially herbs + garlic + nuts + EVOO, it is very forgiving, and with just a few tweaks, you can have endless combinations!

 

I love using Spinach in my pesto for various reasons. First, spinach is readily available in a lot of places, and also, it is relatively cheap. But, you can’t ignore the distinctive beautiful flavor of fresh basil, and that is why is important in this recipe. Sometimes it can be hard to find, and in some places can be “expensive”, but if you can find it don’t skip it!

Roasting the walnuts is essential in this recipe. No oil needed, just lightly roast in a pan  over low heat, to bring out the aromas and nutty flavor. Once you’ve done this, your ingredients are ready for the blender. 

 

If keeping the bright green is important to you (both spinach and basil are sensitive to heat and will turn dark green over time), you can go through the extra step of blanching the herbs in salted boiling water. Before starting, make sure to prepare a bowl with iced water and have it ready in the counter. Now, bring a pot of salted water to a boil, add your herbs and let them cook for about ten seconds. Then, with the help of a slotted spoon take your herbs and place in the iced water (this will stop the cooking process, allowing the herbs to stay green). Make sure you squeeze the herbs dry before starting with your pesto. 

Pesto is ready in no time, so is a good idea to have your pasta cooking while you gather the ingredients for this yummy and easy Spinach-Basil & Walnut Pesto. 

I like to serve my hot fettuccine with Spinach-Basil & Walnut Pesto with some toasted almond flour, or grated macadamia nuts! (grated macadamia nuts look like parmesan cheese!)

Spinach, Basil & Walnut Pesto {Vegan}

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Course Pasta
Cuisine talian
Servings 4

Ingredients
  

  • 300 gr Fresh Baby Spinach
  • 100 gr Fresh Basil
  • 150 gr Dry Roasted Walnuts
  • 75 ml Extra Virgin Olive Oil
  • 2 Fresh Garlic clove
  • Salt & Pepper to taste
  • 400 gr Pasta, cooked

Instructions
 

  • Blanch your herbs before blending to keep the bright color of the pesto.
  • Add all ingredients to a blender or food processor (Make in batches if you have a small blender to avoid overheating) and pulse a few times to achieve a chunky consistency.
  • Season with salt and pepper to taste.
  • Mix in with your preferred pasta and enjoy!

Notes

To blanch the herbs: 
1. Have a bowl with iced water ready in the counter
2. Bring a pot of salted water to a boil. Once is boiling, add your herbs and let them cook for about ten seconds.
3. Remove the herbs from the boiling water with the help of a slotted spoon.
4. Place the herbs in the bowl with iced water.
5. Squeeze the herbs dry before adding to the blender. 
Keyword pesto, spinach, walnut

Have you make this Spinach-Basil & Walnut Pesto, or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Easy Chocolate Mousse {Passover-Friendly, GF}

Passover, Sweet Treats /

Easy Chocolate Mousse Cake {Passover-friendly, Gluten-Free}

If you still haven’t decided on what dessert to make for Pesach, this Luscious Passover-Friendly Mousse Cake will be the perfect end to your Passover Celebration!

If you are having a hard time coming up with a menu for your Pesach, we have prepared for you a couple of post to help you in your journey: 


5 Full Menu Ideas for Passover
10 Massoth-free Breakfast Ideas to enjoy during Pesach and all year-round

Making this Mousse cake is very straight-forward process and extremely easy. As a bonus, you can make it vegan as well.

This recipe calls for almond flour, which I find to be available in most places these days, but if for some reason you can’t find it, you can buy peeled whole or silvered almonds and pulse a few times in a food processor until you have course granules. Just be careful not to process too much or you’ll make almond butter instead. You can also use other nuts to make the flour, and that I leave to your preference.

Easy Chocolate Mousse Cake {Passover-Friendly, GF}

Print Recipe Pin Recipe
Course Dessert
Servings 8

Equipment

  • 1 20 cm Cake Pan Springform cake pan or Round pyrex work

Ingredients
  

Base:

  • 100 gr Caster Sugar
  • 150 gr Almond Flour
  • 70 gr Salted Butter room temperature
  • 30 gr Cocoa Powder

Mousse

  • 400 gr 74% Chocolate semi sweet
  • 150 ml Milk any kind
  • 100 gr Cocoa Powder
  • 600 ml Heavy Whipping Cream, cold 35% Fat. Substitute plant-based if needed
  • 2 tsp Cointreau, Orange Liqueur Optional but recommended. Can use another liquor as well or extract.

Instructions
 

Base:

  • In a bowl, mix all ingredients and flatten the mixture on a 20 cm baking pan (Preferably use a pan with removable bottom)
  • Place in the prepared base in the refrigerator for about 15 minutes to harden.

Mousse:

  • Simmer the whole milk and mix with the cocoa powder until dissolved. Mix well.
  • Add the hot chocolate milk over the semi sweet chocolate and set aside until the chocolate is melted. Mix well, and let it reach room temperature before mixing in with the whipped cream.
  • Beat the cold whipping cream with the orange liqueur to soft picks.
  • Add the chocolate mixture to the whipped cream and mix well.
  • Spread the mousse over the prepared almond crust and place in the refrigerator overnight.
  • Serve cold.

Notes

You can use vegan butter, instead of butter and substitute the whipping cream with vegan whipping cream or full fat coconut milk. 
Keyword Gluten-free, Mousse, passover

When you make these Passover-Friendly Chocolate Mousse Cake use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest for more easy kasher recipes!

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Passover Friendly Flax Seed Waffles with homemade Berries Jam {GF, Nut-Free}

Passover, Recipes /

Easy Flax Seed Waffles {Passover-Friendly, Gluten-Free}

One of the things I enjoy the most about being an introvert, is that weird ideas can come easily. I do make a big mess sometimes, but the auto-validation is huge when and idea comes to mind, and it works in real life (or should I say, “real kitchen”, Ha!) 

This is essentially how these Passover-friendly Flax Seed Waffles came to life. What I like the most about these healthy waffles is that these are gluten-free, dairy-free and nut-free; and, in addition they are a mega satisfying breakfast or dinner. These waffles  are full of fiber and can seriously get you full!! 

I serve these with a quick homemade berry jam and some sugar-free syrup. And, before you tell me this is not jam; I know! I know! It doesn’t have sugar so, is technically not jam. You can call it fruit puree, preserve or marmalade (??). Let me know how you call this jam and why, because honestly, I get confused with these terms sometimes. In the meantime, it’s jam. Haha!

Passover Friendly Flax Seed Waffles {Gluten-free, Dairy-Free, Nut-Free}

Print Recipe Pin Recipe
Course Breakfast, Dinner
Servings 6 Waffles

Equipment

  • DASH Mini Waffle Maker

Ingredients
  

  • 180 gr Golden Flax Seeds, finely ground
  • 150 ml Eggs
  • 40 gr Coconut Flour
  • 15 gr Coconut sugar (1 Tbsp)
  • Pinch of salt
  • 500 gr Frozen strawberries and raspberries

Instructions
 

Waffles:

  • Preheat your waffle maker or iron to medium-high.
  • In a bowl, combine all the ingredients, except for the fruit. Whisk until combined, and set aside for a 3-5 minutes.
  • Scoop the mixture into your lightly oiled, preheated waffle maker and close the top. If using the Dash Mini Waffle Maker, cook for 3 minutes. Repeat until you are finished with the batter.
  • Serve immediately with Homemade Berries Jam (recipe below) or with your jam of preference.

Fruit Jam

  • Place the frozen berries into a pot; and cook on medium with the lid on. Stirring occasionally to avoid the fruit sticking to the bottom.
  • Continue cooking until most of the water is evaporated, making the jam of a thick consistency.
Keyword breakfast, dinner, passover, waffles

Have you tried these Passover-friendly Flax Seed Waffles yet? If so, share on social media with the tag #kasheribbean and, don’t forget to follow on instagram and pinterest for more!

 

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Simplified Caribbean Style Stewed Pigeon Peas using canned Pigeon Peas {Vegan}

Passover, Recipes, Sides /

Simplified Caribbean Style Stewed Pigeon Peas {using Canned Pigeon Peas}

When I was a child, in my mind, the Dominican Republic was clearly divided into 3 groups of people: the stewed kidney beans lovers, like me and my grandpa. The pigeon peas lovers, like my sister and my mom; and the “undecided”, who loved  every legume on earth; including split peas, chickpeas and lentils that I hated at the time. As I grew older, and moved around different countries, the flavors from home became very dear to me, so I opened my heart and tummy even for those dishes I didn’t enjoy at the time, and my love for traditional foods grew from there. 

In this recipe for Caribbean Style Stewed Pigeon Peas I use canned pigeon peas to make it easier and more convenient if you are abroad. You can often find canned pigeon peas in some African shops and latin mini markets in cities like Rotterdam and Antwerp. Even some surinamese shops sell it sometimes. If by any chance you come across frozen pigeon peas, you can grab those as well. Just rinse before using, and keep in mind the cooking time is going to increase. 

Probably the most important steps for this Caribbean Style Stewed Pigeon Peas are the preparation of the garlic-oregano base, and the blending of the veggies and some legumes. Keep that in mind if you want to have authentic flavor and texture. 

Simplified Caribbean Style Stewed Pigeon Peas {Vegan}

Print Recipe Pin Recipe
Course Lunch
Cuisine Dominican Republic

Ingredients
  

  • 1200 gr Pigeon Peas, canned
  • 30 ml Extra Virgin Olive Oil (2 Tbsp)
  • 20 gr Fresh garlic cloves
  • 10 gr Dried Oregano
  • 50 gr Yellow onion, cut in half
  • 1 Green bell pepper, cut in half
  • 10 gr Fresh Cilantro (also known as Coriander and Chinese Parsley)
  • Salt and Pepper to taste

Instructions
 

  • In a mortar and pestle, crush garlic and dried oregano with a pinch of salt, into a paste.
  • Add the olive oil in the pot and cook the garlic-oregano paste on low flame until fragrant.
  • Add the canned pigeon peas, and the rest of the ingredients, except for the salt. Cook on medium-low with the lid on for about 20 minutes.
  • Remove the lid, and with a soup ladle take one full spoonful of pigeon peas and add to a blender, together with the cooked onion, green bell pepper and cilantro. Blend until smooth. You can add a little bit of the liquid to avoid overheating the blender.
  • Add the blended mixture back to the pot and let it cook for a few more minutes. Add salt and pepper to taste.
  • Serve with white rice, salad and fried yellow plantains on the side. Enjoy!
Keyword legumes, pigeon peas

Have you make this recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest for more! 

 

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3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}​

Holidays, Passover, Sweet Treats, Uncategorized /

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

  • Last Modified: August 20, 2025
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

I remember being a fan of all things coconut, and I still am. It’s aroma it’s one of those things that easily transports me to my roots in the Dominican Republic. It is also a feeling ingredient, that can be added to many dishes, savory and sweet, and prepared in many ways. Now, this cookies combine two things that I enjoy: coconut and crunch. 

Are you a fan of peanut or nut butters? You might want to try these Peanut Butter Cookies which are also made with 3 ingredients.

These cookies are perfect because: 

 – They are passover-friendly 

– It’s made with very few ingredients and requires short prep.

– You can increase this recipe easily to make bigger batches depending your needs.

 

I baked these cookies for 8 minutes and by the time they were golden all around, crunchy on the outside and a little creamy on the inside. You can reduce the oven temperature to 325F and bake for about 10-15 minutes if you want set cookies that are just lightly crunchy and more creamy. 

Semi sweet chocolate drizzle is a nice addition to this cookies, once they are baked and completely cooled down. 

 

Enjoy!

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

Print Recipe Pin Recipe
Course Snack
Servings 14 Cookies (20 grs each)

Ingredients
  

  • 140 gr Coconut  (Finely shredded)
  • 70 gr Egg whites
  • 70 gr Granulated Sugar

Instructions
 

  • Preheat your oven to 350ºF (175ºC) and line your baking sheet with a silicon mat or parchment paper.
  • Mix all of your ingredients in a small saucepan, turn on the heat and start heating the mixture while stirring, until the mixture is well incorporated and the coconut is moist.
  • Scoop out cookies of about 20 grams onto your baking sheet. You can also shape little balls in your hands and flatten a little.
  • Bake in your preheated oven for 30 minutes, or until your cookies turn a light golden color.
  • Remove from the oven and let cool completely on the baking sheet.
  • This keep well stored in an airtight container for several weeks.

Notes

Optional: You can drizzle or cover these cookies with semi-sweet chocolate or couverture.
Keyword baking, cookies, dairy-free, Gluten-free, passover, sweet treats

Have you make these Peanut Butter Cookies? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Vegan Chocolate Chunks Cookies

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3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}​ Read More »

Super Crusty No Knead Bread {Vegan}

Breads & Doughs, Kippur, Recipes, Shabbath /

Super Crusty No-Knead Bread {Vegan}

With this easy No-Knead bread we officially start our Pre-Pesach cleaning season. Ha! Better to start early with the cleaning of the infamous flour in the cabinets and this is an excellent recipe to get started, as it is effortless and you just need 4 basic ingredients, a bowl, a “caldero” ( or you can use a cast iron pot or dutch oven with a lid) and patience to wait until is done!  

You may also like Coconut Milk Brioche with Chocolate Chunks & Vegan Challah

Any person that bakes at home has to eventually make this super crusty No-Knead Bread. The most basic of all breads, continue to be the king, for its simplicity and perfect crusty exterior. It also requires minimum effort on our part, and it so versatile you can have it ready tomorrow for breakfast, brunch, lunch or dinner. Any time is the perfect time to have freshly baked bread at home so, let’s get to it! 

Once you have mixed the dough, the dough have to rest for a long time. This is the price we have to pay for “no knead bread”!! This process is call “fermentation”. It is when the yeast is activated and start eating the sugars and fermenting the dough. I am not going to get into the nitty gritty of bread baking here, but essentially this process will help our dough rise, among other things. 

I let my dough for 12-14 hours at room temperature, and it was good; but in reality the fermentation process can be a lot longer (up to 24 hours in this particular case) if you want. This will develop more complex aromas in the dough. It’s magic happening. Your dough will be ready when is full of tiny air bubbles, very elastic, and at least doubled in size (image #1). At this point you need to she a ball. Your dough will be sticky so don’t panic. Shape a ball and get ready to bake. 

IMPORTANT NOTE: keep in mind that, when shaping YOU DON’T WANT TO INCORPORATE MORE FLOUR INTO THE DOUGH , you just need enough flour to be able to shape the dough into a ball without it being a sticky mess.

It is always a good idea to have some hummus, babaganoush and salads ready for when it’s munch time! 

Easy, Vegan & Super Crusty No Knead Bread {Just 4-ingredients}

Print Recipe Pin Recipe
Course Breakfast, Dinner

Equipment

  • Dutch Oven or Cast Iron

Ingredients
  

  • 450 gr Bread flour
  • 300 gr Lukewarm water
  • 4 gr Instant yeast
  • 10 gr Salt

Instructions
 

  • In a bowl, combine flour, yeast and salt. Add the water and mix well with a fork or wooden spoon until a rough dough is formed.
  • Place the rough dough on a lightly oiled bowl, cover tightly with plastic wrap and let it rest at room temperature (see notes) for at least 12-14 hours.
  • Before you are ready to bake, preheat the oven to 232°C (450°F). Place the cast iron pot or dutch oven with its lid inside to preheat as well.
  • Place the fermented dough on a flat surface sprinkled with enough flour to avoid the dough from sticking. Gently shape a ball.
  • Carefully take the cast iron pot out of the oven, place a piece of baking paper on it and gently place the dough ball inside.
  • Put the lid on the dutch oven, take back to the oven and bake for 30 minutes
  • After 30 minutes, carefully remove the lid and bake for another 30 minutes or until the bread is golden brown and crusty.

Notes

The time of 12-14 hours is average for room temperature (around 20°C or 68°F).
If the average temperature in your kitchen is over room temperature, you can ferment your dough in the refrigerator covered with plastic wrap for up to 24 hrs. If that's the cake, before you are ready to bake, take the dough out of the refrigerator and let it come to room temperature before shaping and baking. 
If the average temperature in your kitchen is colder than room temperature, you can leave your dough to ferment in he counter. It might just take a bit longer to be ready for baking. 
Keyword baking, bread

When you make this easy Crusty No-Knead Bread use the hashtag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Peanut Butter Hamantaschen

4-Ingredients Peanut Butter Hamantaschen {Gluten-Free, Dairy-Free}

Holidays, Purim, Recipes, Sweet Treats /

4 Ingredients Peanut butter Hamantaschen {Dairy-Free, Gluten-Free}

  • Last Modified: August 19, 2025
Peanut butter Hamantaschen

Call me crazy for taking the classic Peanut Butter Cookies and making them “purim style”  in hamantaschen shape. This was the genius idea of my son and niece who wanted to make peanut butter cookies with chocolate chips, but changed the shape of the cookies mid-way through the process, and although I was skeptical, it worked. 

If you are looking for an easy recipe to have some baking fun with the little ones, these 4 ingredients Peanut Butter Hamantaschen with chocolate filling might be what you are looking for. 

You may also like Classic Hamantaschen & Sweet Hamantaschen Round-Up

 

Turning a classic into Peanut Butter Hamantaschen

To make these Peanut Butter Hamantaschen you’ll need 4 simple ingredients, you probably have at home right now:  peanut butter, eggs, sugar and chocolate chips, ganache or nutella (or your filling of preference). 

The process couldn’t be easier, just mix the ingredients in bowl (except for the chocolate chips), as you would when making the classic peanut butter cookies, and and mix with a fork or hand mixer until it has the consistency of a thick batter.

Peanut butter Hamantaschen
Peanut butter Hamantaschen

After this what is left is portioning the cookies, shaping and baking. I find that smaller cookies are easier to handle, so I weigh portions of 25-30 grams each. Flatten each one in your hands, pinch with a fork, place the filling in the center and shape. Transfer to a baking sheet for baking, and bake in a preheated oven at 180°C (350°F) for about 12 minutes. 

Peanut butter Hamantaschen
Peanut Butter Hamantaschen

4-Ingredients Peanut Butter Hamantaschen {Gluten-Free, Dairy-Free}

Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 400 gr Creamy Peanut Butter

  • 100 ml Eggs
  • 100 gr Granulated Sugar
  • 200 gr chocolate chips, ganache or nutella

Instructions
 

  • Preheat the oven to 180ºC (350ºF) and line a baking sheet with a silicon mat or parchment paper.
  • In a bowl, combine peanut butter, sugar and eggs and mix well with a fork until the mixture thickens
  • Scoop out portions of 25 grams each (you can make them smaller or bigger as you please), flat them out and pinch the center with a fork.
  • Add the chocolate chips, ganache or nutella in the center and shape the cookies into a triangle by folding in the edges.
  • Place the cookies on the prepared baking sheet, leaving a gap in between so they can expand.
  • Bake in the preheated oven for 12 minutes (baking time may vary depending on the size of your cookies)
  • Cookies are done when they are lightly brown at the bottom and firm to the touch.
Keyword baking, cookies, Purim

Have you make these Peanut Butter Hamantaschen recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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