Chocolate Halvah Balls with Sesame Tahini, Sunbutter and Maple Syrup

As the mom of a four-year-old, I am both eagerly anticipating the wacky pageantry of Halloween -  and dreading the sugar rush. While I fully support having occasional indulgences, especially on special holidays, Lily has yet to grasp the concept of “moderation” or “sometimes foods”. If I offer something to her, I have to be prepared for the possibility that she will start demanding it incessantly. Obviously, working out some relatively healthy homemade candy was going to be a critical mission.

Part of the inspiration for this recipe came from one of my favorite blogs, the Whole Life Nutrition Kitchen. Don’t hers look tasty too? Lily will inevitably have some conventional candy as well, but if I can get some of these chewy, chocolatey, high-protein, no-refined-sugar babies in her little pumpkin basket too, all the better  . . . IF she can get to them in time. The 5 and 6 year old boys in our household have already devoured my first batches.

CHOCOLATE HALVAH BALLS

1 cup maple syrup (organic grade B if available)
1/2 cup sesame tahini
1/2 cup sunbutter
3 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla

FOR GARNISH (chocolate includes some sugar):

1/4 cup dark chocolate, finely chopped
3 tablespoons sesame seeds

In a medium saucepan, combine all ingredients with a whisk and bring to a rolling boil. Reduce to a low boil, so mixture is just burbling occasionally, and whisk as continuously as you can stand for 5 minutes. Remove from heat, remove whisk from pan so it doesn’t get trapped as the candy hardens, and let cool. Start checking on it after about 10-15 minutes. You don’t want it to cool completely or it will be too tough to work with easily, but you do need to be able to handle it.

Roll into balls approximately one tablespoon at a time and lay out on wax paper. Transfer to fridge and chill until firm.

You could stop here; these are totally yummy as-is, but if you want to do the whole shebang, read on: Melt chocolate (microwave, double boiler, whatever floats your boat) and pour into a ramekin. Sesame seeds go in another small ramekin. Simply dip the bottom of each chilled ball into the chocolate and then gently roll in the sesame seeds. Again, lay them out on a tray with wax paper, and back into the fridge they go. Chill until ready to nosh!

Halv-ah Happy Halloween, Everyone! (I know. Groan. I just can’t resist an opening like that. Forgive me.)

Other healthy homemade candy action:

Sugar-Free Chocolate Macadamia Clusters, also from Whole Life Nutrition Kitchen
Peppermint Patties made with coconut oil from Elana’s Pantry
Dairy-Free Caramel Apples from The Spunky Coconut
Dark Chocolate Mojito Cups from Big Red Kitchen
Cocoa Nibbles (raw and vegan) from Diet Dessert & Dogs
The Easiest, Healthiest, Most Scrumptious Fudge Ever from The Nourishing Gourmet

– posted by Anne

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