Holy mother of halva! I’ve truly out-done myself, friends. I’m so excited to share these vanilla halva cake bites with you today because I thought it was good, but then I shared these bites with my friends, and got RAVE reviews. Yippee! These bites are the perfect sweet treat after dinner, or even as a pre-workout quick sugar fuel. Check it out below!
Vanilla Halva Cake Bites
I recently went on a trip to New York City and stopped by Seed and Mill at Chelsea Market. If you haven’t been, I highly recommend going on your next visit to the city! I’m no stranger to tahini or halva, growing up in an Israeli home, these were staples in my house. In fact, the year I lived in Nepal and India, one of the few things I requested from my mom was to send tahini – true story.
The halva was so mesmerizing – so many flavors: coffee, white chocolate raspberry, nutella, and so much more. I knew I had to create something delicious with this tahini, and here we have the result: gooey, delicious, halva cake bites.
When I brought these to my friends house, he said they tasted like munchkins from Dunkin Donuts. If that doesn’t convince you, I don’t know what will.
These are halva bites are:
- Gluten Free
- Sugar Free
- All the labels
Most importantly, they’re super delicious, easy to make, and they can live in the freezer for a quick snack. Just let them defrost a bit before you eat them, as they will become softer at room temperature. I love creating simple healthy treats like this to help show you that you CAN eat healthy, and indulge, and have fun, and not take food too seriously. I hope you can agree!
These vanilla halva cake bites would go perfectly with this coconut milk sachlav, for a lovely night in.
If you do make this recipe, tag me on Instagram @wellspring_nutrition or #wellspringnutrition and let me know what you think! I love seeing your creations on the gram!
- 1¼ cup pitted medjool dates (about 15 dates)
- 1¼ cup raw walnuts
- 1 cup almond flour
- ⅓ cup coconut flour
- pinch sea salt
- 2 tsp vanilla extract
- 2 tablespoons tahini
- ¼ cup shredded coconut (optional - but recommended!)
- Add pitted dates to a food processor and mix until a ball forms. Remove from food processor and set aside.
- Add the walnuts, almond flour, coconut flour, and sea salt to the food processor and blend until just combined.
- Add dates back in small pieces, add tahini vanilla extract. Pulse until a loose dough forms. You should be able to roll into a ball without crumbling, if you need more liquid, you can add a bit more tahini.
- Scoop out about one tablespoon of the dough and roll into balls using your hands.
- Roll the balls into shredded coconut (optional)
- Store in fridge or freezer (will keep in fridge for 1 week, freezer for 1 month)