Halva is a middle eastern sweet treat traditionally made from sesame paste (tahini), flour and honey. In my recipe I’ve emulated this using simply raw tahini and dates for sweetness, and then added some raw cacao to make them chocolaty! These are seriously good and so easy to make.
My recipe doesn’t actually make these overly sweet, but you can add more dates if you wish. I suggest you use Medjool dates for this recipe, they really do make a difference to the overall texture, but if you can’t get them and can only get drier dates, soak them in water for an hour then drain and pat dry with kitchen paper before blending.
The texture is soft and truffle-like, and they firm up nicely in the fridge.
You will need: a food processor, spatula, small bowl, plate, grease-proof paper
Ingredients: (makes approximately 16-18 truffles)
1/2 cup Raw or Light Tahini
1/2 cup Nut Butter (Almond, Peanut, Cashew)
10-12 pitted Medjool Dates
3 tbsp Raw Cacao / Cocoa / Carob Powder
1 tsp Vanilla Extract / seeds of 1 Vanilla pod
Garnish: 5 tbsp Sesame Seeds
Method: Place all the ingredients, except the sesame seeds, into a food processor fitted with a standard s-blade, and process well. Use a spatula to scrape the sides and base down a couple of times as you go. This is important to make sure the sticky Tahini paste is well incorporated into the mixture.
Taste and add more dates if you prefer it a little sweeter.
Once your happy, prepare a small bowl with the Sesame seeds. Use your hands to roll the halva mixture out into balls aproximately 1.5″, then roll each one in the sesame seeds to cover. Place on grease-proof paper or a plate and transfer to the fridge for at lease one hour to set.
These will store nicely in the fridge in a sealed container for a couple of weeks, and you could also freeze them for a month or two.