One of my favorite sweet indulgences used to be fudge. Super dense, super sweet fudge. Peanut butter, chocolate or rocky road, it didn’t matter. They all said YES to my begging sweet tooth.
After giving up sugar, corn (both major ingredients in fudge) and other processed foods (come on, let’s get real!), I have to admit I really missed my fudge.
More recently, I discovered that I need to avoid almonds, coconut, pecans and walnuts, the typical sources of my natural sweet fixes. Major bummer! So, I did some hunting and found this recipe for Halvah in Ricki Heller’s Naturally Sweet Gluten Free cook book. Tweaking her recipe just a bit, it is perfect for me and has become my goto fix when I need something sweet. Thank you Ricki!
Halvah is traditionally made with tahini (sesame seed paste), sugar and wheat. Many like Joyva Halvah are made with not only sugar and tahini, but also corn syrup and soy lecithin, yuck! Right after falling in love with Ricki’s recipe, I was visiting my sister and saw she had a container of halvah in her fridge. Curiously, it was the first time I’d ever seen halvah. Sure enough the only two ingredients listed on the package were sesame paste and sugar. While I didn’t try it, I shared this recipe with my sister just in case she wanted t natural alternative.
Gotta admit, I’m hooked and make a batch every other week! Good news it’s not only made with natural sugar, it’s also gluten and dairy free and is a great source of calcium (sesame seeds are loaded with calcium). Now, it’s been awhile since I had real fudge, but this is almost just as tasty and won’t give you that bomb in your stomach feeling after eating it! Let me know how you like it 🙂
1/2 cup raw cashews
1/4 cup raw sesame seeds
3/4 cup tahini
1 teaspoon vanilla extract
3 tablespoons raw honey
10 drops liquid stevia
2 ounces unsweetened dark chocolate bar ( I use Ghiradelli)
Melt chocolate in a small sauce pan over low heat. Stir in one tablespoon of the raw honey, mixing well. Remove from heat and set aside.
Place cashews in the bowl of a food processor and turn on until the cashews are finely and evenly ground. Add remaining two tablespoons of raw honey, sesame seeds, tahini, vanilla and stevia. Pulse until well combined and clumping into a ball. It may look too dry, but do not add any additional liquid. Using a spatula spread dough evenly around the bowl of food processor. Sprinkle melted chocolate over top. Pulse three times and only three times to create the marbled effect (if you pulse anymore it will become chocolate halvah instead of marbled. Pour onto a large sheet of parchment or plastic wrap scraping the sides of the bowl with a spatula. Smooth the dough into a flat rectangle using the spatula and wrap tightly.
Refrigerate for two hours before cutting into squares. Store in an airtight container in the fridge for up to a week. YUM!