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Halva Truffles

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Growing up, halva used to be one of my favorite treats. For those of you may not be familiar with it, I’m referring to the dense, sweet sesame treat. The sesame seeds are ground up finely, mixed with sugar and pressed into a bar. The texture is incredible, both crumbly and smooth at the same time. My parents would occasionally pick up a bar of halva after a trip to the delicatessen and I couldn’t get enough of the stuff!
With this recipe, I wanted to recreate halva in a healthier way, particularly without all the processed sugar. I came up with these gorgeous truffles, a perfect treat for any event!

Healthful Hints:
Sesame seeds are tiny things, but that doesn’t mean they’re lacking nutrition. They are an excellent source of minerals such as copper, manganese, calcium, magnesium, phosphorus, iron and zinc. This makes them an excellent bone building food. Sesame seeds are also rich in phytosterols, a compound that closely resembles the structure of cholesterol in the body. This means consuming sesame seeds daily, may aid in the reduction of “bad” cholesterol levels or LDL (low density lipoprotein). And that’s not all, sesame seeds are also abundant in vitamin E, an antioxidant. Vitamin E is excellent for skin and cardiovascular health. Of course, it’s best to eat sesame seeds raw to obtain all these wonderful benefits. They’re easy to incorporate, sprinkle them on salads or add them to smoothies!

Further Food Commentary:

Tame the sweet tooth but give yourself something nutrient dense with this recipe. The tahini and almond butter give this recipe some protein while also providing creaminess that gives the illusion of decadence without fooling the tastebuds too much.

By Guramrit Khalsa

Halva Truffles

Stars ( Reviews)

  • Prep Time:4 hours
  • Cook Time:10 minutes
  • Servings: 12

Ingredients

8 ounces raw tahini
1/4 cup raw honey
1/2 teaspoon sea salt
1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract
2 tablespoons orange juice
1/2 teaspoon orange zest
1/4 cup raw pistachios, chopped
1 cup fine almond flour
1/4 cup organic or grass-fed butter, room temperature (use coconut oil to make this vegan!)
4 ounces organic fair trade dark chocolate (for dipping)
1 tablespoon coconut oil
shredded coconut for garnish

Instructions

1. In a large bowl, cream together the tahini and softened butter into a smooth paste. (If using coconut oil, incorporate it melted).
2. Add the honey, sea salt, vanilla, orange juice, orange zest and almond flour. Mix until well combined and then add the pistachios.
3. Cover the bowl and place the mixture in the fridge for 2 to 3 hours, to give it a chance to solidify. It won’t be extremely solid, it will still be quite soft, but better to work with.
4. Remove the halva mixture from the fridge and roll it into balls, any size you like. Place on a parchment lined baking sheet and allow the balls to set in the fridge again for another hour.
5. Melt the chocolate and 1 tablespoon coconut oil over a double boiler and allow it to cool slightly (10 minutes) before dipping the halva balls.

Tips: I found it easiest to just drop the ball into the chocolate and gently toss it around with a fork until coated. Remove it with the fork and place back onto the parchment paper. Once you are done the dipping, you can garnish with whatever you choose. I chose coconut flakes, but you could also do chopped pistachios, sesame seeds or even orange zest. Put your truffles into the fridge for another hour or so, to allow the chocolate to set.

Note: This is a make-ahead dessert, but it’s definitely worth it. These truffles taste so good! They contain no processed sugars and they’re packed with nutrition. They surely bring me back to the taste of halva in my childhood days!

1. In a large bowl, cream together the tahini and softened butter into a smooth paste. (If using coconut oil, incorporate it melted). 2. Add the honey, sea salt, vanilla, orange juice, orange zest and almond flour. Mix until well combined and then add the pistachios. 3. Cover the bowl and place the mixture in the fridge for 2 to 3 hours, to give it a chance to solidify. It won’t be extremely solid, it will still be quite soft, but better to work with. 4. Remove the halva mixture from the fridge and roll it into balls, any size you like. Place on a parchment lined baking sheet and allow the balls to set in the fridge again for another hour. 5. Melt the chocolate and 1 tablespoon coconut oil over a double boiler and allow it to cool slightly (10 minutes) before dipping the halva balls. Tips: I found it easiest to just drop the ball into the chocolate and gently toss it around with a fork until coated. Remove it with the fork and place back onto the parchment paper. Once you are done the dipping, you can garnish with whatever you choose. I chose coconut flakes, but you could also do chopped pistachios, sesame seeds or even orange zest. Put your truffles into the fridge for another hour or so, to allow the chocolate to set. Note: This is a make-ahead dessert, but it’s definitely worth it. These truffles taste so good! They contain no processed sugars and they’re packed with nutrition. They surely bring me back to the taste of halva in my childhood days!

Nutrition Information

Per Serving:  Calories: 261; Total Fat: 21 g; Saturated Fat: 5 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 6 mg; Sodium: 6 mg; Potassium: 110 mg; Carbohydrate: 15 g;  Fiber: 5 g; Sugar: 9 g; Protein: 7 g
Nutrition Bonus: Iron: 9%; Calcium: 5%;Vitamin C: 3%
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