Cacao Honey Halva

If you’ve ever wandered through an open air Turkish market, you’ve likely witnessed a visual feast of dense, fudgy-looking cakes in various shades of marbled cream — covered in cacao nibs, pistachios, and rose petals. You’ve also very probably thought to yourself: “Is this heaven?” and/or “Are those paleo?” The answer to both, my friend, is yes. Hell yes.

This Middle Eastern sesame candy is, indeed, fudgy all on its own. Take it up a notch with this cacao honey halva chocolate — everything a grain-free sweet treat is supposed to be, plus calcium and magnesium rich to boot! (Just be certain to let your halva set in the fridge for a full 24 to 36 hours so it can develop its signature crumbly texture.)

CACAO HONEY HALVA INGREDIENTS

1 cup Raw Honey

1 tablespoon Bourbon Vanilla Powder

1 cup Tahini

¼ cup Chopped Dark Chocolate

3 tablespoons Cocoa Powder

Flaky Sea Salt

Special tools:

Candy Thermometer

Lightly Oiled 6-cup Loaf Pan

CACAO HONEY HALVA ASSEMBLY

1 | Heat honey in a saucepan over medium heat until it reaches 240 degrees Fahrenheit. If you can’t get your hands on a candy thermometer, heat honey on medium until just runny and immediately remove from heat. Once off burner, add vanilla powder, dark chocolate, and cocoa. Stir to combine and transfer to loaf pan.

2 | Drizzle ¾ cup of tahini into chocolate honey mixture. Stir to combine. Top with remaining ¼ cup tahini for a marbled effect. Sprinkle with salt.

3 | Let set in fridge for 24-36 hours. The texture should not be gummy, so use this opportunity to practice patience. Once set, cut into squares and eat, or keep tightly wrapped and refrigerated for months.

Rose Truesdale is a lifestyle writer and marketer, recipe developer, budding mystic, and former Midwesterner living in Berlin, Germany. She’s the founder of a wellness magazine and full-service creative agency called Truth and Beauty Berlin, and loves a new project. Email her at info@rosetruesdale.com or find her on Instagram @rosetruesdale.

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