Chocolate Halvah Fudge Bars

Name: Chocolate Halvah Fudge Bars
Prep time: 5 min
Cook time: 5 min
Yield: 5
Cuisine: Turkish
Ingredients: 1 cup dates ((pitted, medjool)); 1 cup coconut butter ((or make your own)); 1/2 cup tahini butter ((raw)); 1 1/3 cups cacao powder ((raw)); water

Posted on February 18, 2015 by Christine Curran in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

5min

Serves

Level

Easy

Ingredients

Ingreds.

Total

5min

Here’s a real simple take on one of the world’s most popular sweets. A lot of people think of the Middle East when they think halvah, but this dessert is also found throughout Asia, Africa, and Europe.

These chocolate halvah fudge bars get their characteristic flavor from the tahini butter. Like lots of raw vegan confections, all the sweetness comes from simple, natural dates. Add some cocounut butter and some cacao and you’re off to the races. These tasty bars are another testament to the epicurean heights that can be reached with only four simple ingredients.

For those with a busy schedule, you can make a large batch and keep a stockpile of halvah in the freezer for a hectic week. They make a great mid-morning snack to help you make it to lunch with a natural energy boost.

Ingredients

1 cup dates (pitted, medjool)
1 cup coconut butter (or make your own)
1/2 cup tahini butter (raw)
1 1/3 cups cacao powder (raw)
water

Servings:

Units:

Directions

Prep

5 min

Total

5 min

Place the pitted dates in a bowl and cover with water. Depending on the freshness of the dates they may need to soak for up to an hour. You want them to be soft and malleable and Drain the dates and hang onto the soaking liquid.
In a food processor, pulse the dates until smooth, adding reserved liquid if needed. The mixture should be creamy.
Next add the coconut butter, tahini and cacao powder and continue to pulse until everything is combined into a sticky/creamy mixture.
Press the mixture evenly into a square pan using a spatula or spoon. The fudge should be about 1 inch thick.
Freeze for about 3 hours. To serve, thaw a bit, and cut into squares.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Christine Curran

Christine Curran has been passionate about cooking since she was little and has become a self-taught Gluten-Free Baker and Vegetarian Cook. She has been sharing this passion on her successful food blog Nourish the Budding Lotus since 2008.