So, halavah the stick-in-your-teeth sesame treat was a childhood favorite. I recently found a recipe that could be made more vegan friendly. Note my highlight on the word, could. Some things are successful. This one needs more work. I am open to suggestions. I may have added too much tahini, the result was a more oily gooey version. Might I recommend- measuring cups instead of “eyeballing it.”
Oh, and I must give credit where credit is due: I have this recipe thanks to an avid cooking friend for whom I am organizing holiday recipes. This comes from an adapted “Chocolate Covered Purim Halavah” recipe in her collection.
Chocolate Covered Halavah
1/2 cup tahini (sesame paste)
1/3 cup raw honey or brown rice syrup
1/2 cup unsweetened graded coconut
1/2 cup wheat germ (toasted)
1/2 cup sunflower seeds
2-3 Tablespoons coco powder
8 ounces grain-sweetened chocolate chips, melted (I like Suspire)
In a food processor, blend coconut, wheat germ and sunflower seeds. Add tahini and sweetener, blend well. Add cocoa powder and blend until mixture forms a ball. Roll into 1/2 inch rounds. Dip each round in melted chocolate and place on wax paper or in decorative mini paper cups. Refrigerate until chocolate is firm.