Chocolate rose halvah balls easy and quickly dessert recipe and rich in sesame seeds, nut free
YIELD: ABOUT 18 BALLS
2 cups raw sesame seeds
½ cup nondairy chocolate
¼ cup maple or agave syrup
2 tablespoons unsweetened
2 tablespoons rose water
2 teaspoons vanilla extract
¼ cup light toasted sesame seeds
Grind the 2 cups raw sesame seeds in a food processor for several minutes, stopping frequently to scrape down the sides of the container.
Once the seeds are ground, continue processing them into a paste.
Transfer to a bowl and add the chocolate chips, maple syrup, cocoa powder, rose water, and vanilla extract.
Mix with a wooden spoon until well combined.
Using your hands, form the mixture into 1-inch balls. Roll the balls in the ¼ cup toasted sesame seeds and place them in a large container or on trays.
Cover tightly and refrigerate the balls for 8 to 24 hours before serving. Store leftover balls in a sealed container in the refrigerator.
Notes and Tips
For a more robust flavor, use lightly toasted sesame seeds instead of raw. To toast the seeds, preheat the oven to 300 degrees F.
Spread the seeds in a thin layer on a baking sheet and toast them in the oven for 6 to 8 minutes. Do not let them brown.
|Chocolate rose halvah balls|