Tahini Halva Cookie Dough Fudge
Who wouldn't like to snack on this tahini halva cookie dough fudge?!
1. In a medium bowl, mix together the tahini, coconut oil, maple syrup, vanilla, and salt until smooth.
2. Fold in half of the chocolate chips and pour into a small, parchment-lined loaf pan.
3. Freeze for 5-10 minutes, then sprinkle the rest of the chocolate chips as well as the halva cubes on top Press them in a bit if necessary.
4. Freeze until firm, about 30 minutes. Finish with a sprinkle of sea salt.
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This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!