Saturday, November 15, 2014

Vegan Recipe: Raw Halvah Balls

Here is another fantastic recipe by my friend Kate.
 Raw Halvah Cookies | RootedVegan.com


Kate writes:

Sweet, sticky, nutty and brimming with healthy fats, vitamin-packed dates and low-glycemic agave nectar these Raw Halvah Cookies are a fitness freak's dessert dream. Halvah is a Middle Eastern sweet traditionally made with nut paste, such as tahini or sunflower seed butter, combined with a hot sugar syrup, cooked to hard crack stage, to a brittle texture.

The raw version has all of the lovely flavor of halvah but the added bonus that your blood sugar level won't go through the roof and your teeth won't crack under sugar-bomb pressure.

Feel free to play around with the recipe. Use a combination of dates and raisins or throw in a few dried cherries for a totally non-traditional version. Toss in some pistachios or walnuts or a little cocoa powder. If the mixture isn't sticky enough just add a little bit more agave nectar to make them come together. 

Serve with coffee or tea as an afternoon snack or eat before or after a rigorous workout for a burst of clean, raw energy. I sneak a small ball before my morning workouts and I have energy to tide me over until breakfast.

1/2 cup raw tahini
1/2 cup sesame seeds + 1/2 cup for rolling
3/4 cup raisins or medjool dates (soaked if they are too dry) or combination
1/4 cup + 1 Tbs amber agave nectar (I love Agave in the Raw)
2 Tbs ground flax seeds
Pinch sea salt

1. Combine all ingredients in a food processor and pulse four or five times. Scrape down the sides and then turn on medium high and let run until the mixture is well blended.
2. You don't want any big chunks of dried fruit so keep working the mixture in the food processor until it is crumbly and sticky.
3. There will be a lot of oil in the bottom of the food processor, but don't worry, this is just a result of the sesame seeds giving off their oil.
4. Grab about 1 1/2 teaspoons worth of dough and roll into a ball. You can make them bigger or smaller. There are no rules.
5. Once all of the cookies are formed roll in raw sesame seeds and place on parchment paper.
6. Refrigerate for at least 2-4 hours or until they have firmed up a bit. The cookies will never really 
firm up completely and will have the consistency of a raw cookie dough.

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