VEGAN Chocolate Rugelach

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Posted on October 5, 2014 By Nina Safar @thekosherkitch

Servings: about 30 rugelach

Ingredients:
2 T ground flax seed combined with 6 T water
1/2 cup oil
1 t vanilla extract
2/3 cup sugar
2 t baking powder
2 1/2 cups flour
1 cup chocolate spread
1 cup of chocolate chips

 

Directions:
Cream together flax seed water mixture, sugar, oil, and vanilla. Slowly add flour and baking powder. Mix together. The dough might be crumbly, use your hands to smooth it out and combine it. Separate dough into 3 equal sized balls. Roll out each ball of dough on floured surface (about 1/4 to 1/8 thick. Not too thick since then the dough is too thick to roll. Not too thin since then it will rip when rolling up) You want to roll it out so it remains in a circle shape. (as much as you can) Then slice lines going down and across creating triangles. Spread the chocolate over the dough but not too close to the edges. Roll each triangle from the largest part on the outside towards the thinner part in the center. Place on a baking sheet lined with foil or parchment paper and greased with cooking spray. Bake on 350′ for about 8 minutes. Allow the rugelach to cool off. Take the cup of chocolate chips and place in microwave. Melt chocolate chips for 30 seconds. Stir with spoon then place back in microwave and set it for another 30 seconds. Remove and stir chips around. Do this until the chocolate has melted. Using a small spoon drizzle melted chocolate over rugelach.

~ Recipe submitted by Nina Safar