Halva is a dense, flaky and sweet confection made with a base of sesame butter and sugar. To that base many different ingredients can be added. This recipe is my “Healthy” take on a traditional chocolate halva. It is not flaky like the traditional version, but that’s because traditionally the sugar is cooked down and creates the flaky texture. I wanted to keep this raw and as healthy as possible. I started with home sprouted sesame seeds that I dehydrated and ground into sprouted sesame butter. To that I added raw honey, vanilla, some cacao butter to give it a firmer texture, cacao powder and a good amount of unrefined sea salt to give it that sweet and salty balance that I adore.
If you want to make these just how I did you will need to start with 3 cups of unhulled sesame seeds.
Soak those overnight, with enough purified water that they will remain immersed even as they expand. I like to add some sea salt during this period to help reduce the anti nutrients present in the seeds. In the morning you can rinse and repeat the process until evening. In the evening rinse again and allow the soaked seeds to sit in a mesh strainer over a bowl with a cloth covering it. Rinse them again in the morning and once again allow them to drain covered for 4 hours, repeat the rinsing and draining and by the evening you can set them in your dehydrator to dry. They will take about 12 hours to dry completely. Once your seeds are dry you can put 2 cups into your food processor and run it, scraping the sides as needed until you get a smooth butter. This is your homemade sprouted tahini or sesame butter.
Now that you’ve got your sprouted tahini you can go on to the recipe. By the way, you can definitely use regular store bought tahini. Making your own is definitely taking it to the next level of healthy goodness!
2 cups sprouted and dehydrated sesame seeds, or 1 cup + 2-3 Tbs. raw sesame butter
1 cup sprouted and dehydrated or raw sesame seeds for dredging
1/4 cup melted cacao butter
5 – 6 Tbs. raw honey or liquid sweetener of choice
1 tsp. coarse ground unrefined sea salt
1 Tbs. vanilla powder
1 tsp. vanilla extract
(I would replace both forms of the above vanilla with 2 large vanilla beans scraped, if you have that available or you prefer)
1/2 cup + 2 Tbs. cacao powder – sifted
Place all of your ingredients into a large bowl and stir together well.
Once your “dough” is uniform in color and texture you can scoop out your balls.
I used a 1.5 Tbs. sized cookie scoop, you could also use a regular Tbs. and scoop out a heaping tablespoon, place on a parchment paper lined cookie sheet or a dehydrator tray with a teflon sheet.
Once all of your “dough” is used bring out your cup of extra sesame seeds.
One at a time roll your dough into balls and dredge in the sesame seeds until well coated. Place back on your non-stick sheet and repeat will all the balls.
Place your sheet of chocolate halva balls into the fridge for 15 minutes. They will firm during that time.
Store your Halva in a quart sized mason jar and keep refrigerated.
These will be fresh and delicious for 1 -2 weeks. For longer storage place in your freezer.
I would love to hear from you. If you enjoy this recipe, let me know. If you would like a healthy version of your favorite dessert, let me know that as well and I may just step up to the challenge.
Thanks for visiting and come back soon!