halva tahini cups are JUST as delicious as they sound!
So these halva tahini cups were born out of total desperation slash lack of willpower.
See, I can have a can of tahini sitting in the fridge for months – no problem (have you made these cookies yet?)
But do not – DO NOT – leave me alone with a bar of halva and expect me to act like it’s not there. I CANNOT.
I bought an extra bar for those Muddy Buddies and it was haunting me.
And since I always have tahini – and had just enough white and dark chocolate – I whipped these up and WOW.
As you know I’m not one for winging it without a recipe but I have to admit these came out just as beautifully as I’d hoped.
And there’s no more halva in the house.
1/4 cup tahini
1 tablespoon maple syrup
1 4-ounce bar white chocolate, chopped
1 4-ounce bar bittersweet chocolate, chopped
1/2 bar (about 1 ounce) halva, chopped
flaky sea salt
Line a mini-muffin tin with 6 paper or foil liners; set aside. Stir the tahini and maple syrup till smooth.
Melt the white chocolate in a heatproof bowl set over barely simmering water, stirring occasionally. Remove from heat and set aside. Repeat with the bittersweet chocolate.
Working with half of each of the chocolates, spoon evenly into the bottoms of the liners. Use a toothpick or thin knife to swirl. Rap the pan on the counter to level and freeze for 15 minutes.
Spoon the tahini evenly on top of the chocolate; press a few pieces of chopped halva on top.
Spoon the remaining white and dark chocolates on top of the tahini/halva and swirl again. Rap the pan to level and sprinkle a bit of flaky sea salt on top. Freeze till set; keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver