Chocolate rose halvah balls easy and quickly dessert recipe and rich in sesame seeds, nut free

Ingredients

YIELD: ABOUT 18 BALLS

2 cups raw sesame seeds

½ cup nondairy chocolate

chips, melted

¼ cup maple or agave syrup

2 tablespoons unsweetened

cocoa powder

2 tablespoons rose water

2 teaspoons vanilla extract

¼ cup light toasted sesame seeds

Method

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.