If you have been following me for a while, you probably know by now that I am obsessed with Tahini. I use it pretty much on everything. I love the nutty flavor and the health benefits. This Halvah Truffles Recipe takes less than 10 minutes to make! Packed with lots of flavors and great as a snack or a dessert.
What is Halvah?
Halvah (also known as helva or halva, חלבה) is a traditional Middle Eastern sweet made from sesame paste. The recipe for halvah varies from region to region, but tahini (sesame paste) is the common ingredient in most recipes. They are hundreds of different types of halvah eaten across the globe. Many American Jews know (affiliate link) Joyva halvah. I grew up in Israel and halvah is the flavor of my childhood. I love making these truffles; they bring back so many fun memories.
Why the Name Halvah Truffles?
The combination of the tahini and the date syrup (Silan) creates that nutty rich sweetness flavor, just like halvah!
Cookies: Tea biscuits like Kedem or Petit Beurre are great for this recipe. Other options are Graham crackers, Digestive biscuits, and animal crackers.
Date Syrup: Date syrup, also called Silan, is a thick dark-brown, very sweet fruit syrup extracted from dates. It can be found online, at Trader Joe’s, and in Middle Eastern stores. I tried and liked a few brands (affiliate links): The Date Lady, Soom, and Trader Joe’s. Learn more about Date Syrup here.
If you don’t get your hands on date syrup, maple syrup is a great substitute.
Tahini: Runny tahini is key. This recipe works best with runny tahini that will easily mix with the other ingredients. Tahini brands vary widely in consistency, so look for one with a smooth, pourable texture. I like (affiliate links) Soom, Baron, and Seed+Mill.
Milk: Any milk of choice.
All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!
- 1 cup (100 grams) shredded coconut unsweetened
- Put the biscuits in a sealed bag like Ziploc and crush them with a rolling pin. Place crumbs into a large mixing bowl.
- Pour the tahini, Silan, and milk over the crushed biscuits and mix until all the crumbs are coated.
- Use your hands to scoop out about 1-2 tablespoons of the mixture and roll into small balls.
- Roll them in shredded coconut.
- Keep refrigerated.