By Chef: Marlie Centawer
Posted: May 19, 2013
This version of halvah uses sesame seeds and is raw and beegan – feel free to substitute the raw honey with your favourite sweetener (coconut palm nectar would be nice here). The addition of chocolate on top makes this dessert all the more decadent.
- 2 1/2 cups sesame seeds, ground into a fine powder
- 1/2 cup chopped dates, soaked for at least one hour
- 1-2 tbsp date soak water
- 1/3 cup melted cacao butter
- 1/2 cup raw cacao powder
- 2 tbsp raw honey (can substitute with alternative liquid sweetener)
- 1 tsp vanilla
To make the halvah, process the sesame seeds into a fine powder using a coffee grinder. Set aside in a food processor. With the ‘s’ blade, process the ground sesame flour with the soaked dates until a smooth consistency.
Add in the 1-2 tbsp of reserved soaked date water slowly (I found my halvah was slightly too soft; reducing the amount of liquid will result in a drier mixture).
Transfer the mixture to a glass baking dish (either lining the dish with parchment paper or not — using parchment paper will help the halvah to remove more easily from the dish). Press the mixture into the dish until smooth and level.
For the chocolate, melt the cacao butter until liquid. In a small bowl, whisk together the melted cacao butter, raw caoca powder, honey, and vanilla until smooth. Pour the melted chocolate mixture over the halvah until equally distributed.
Place the dish in the freezer or fridge for at least thirty minutes to ‘set.’ Cut into squares and serve (extra yummy with a tall glass of nut mylk or herbal tea.
Better yet, blend some chaga tea with the nut mylk, and you’ve got yourself an evening.