Submitted by: John Caruso
Prep Time: 25 Minutes
Cook Time: 0 Seconds
Halvah is a middle eastern treat I have always loved. The base is ground sesame seeds formed into a bar. My version adds many Isabel approved ingredients including dark chocolate.
Finely grind 1 1/2 cups sesame seeds, 1/3 cup flax seed, 1/3 cup quinoa. These small seeds grind best in a small spice or coffee grinder in quarter cup quantities at a time for an even grind. A fine grind is important to achieve the full sesame flavor key to Halvah and also to make sure the quinoa and flax seeds are absorbed digestively.
Dump the ground seeds, 1/3 cup cashews, sea salt, and barley malt powder into a food processor and combine on medium high speed until the cashews completely grind and the mixture is well blended. Add coconut oil in a solid state and the Agave nectar and blend thoroughly, stopping once or twice to scrape the the food processor to ensure complete blending.
Empty the food processor bowl into an 8 x 8 baking dish. Press mixture firmly and evenly to cover the entire surface of the dish. Go over it a couple of times to make sure the mixture is packed densely. Melt chocolate in either a double boiler or for about 1 min. 40 to 2 min. on high in a microwave (depending on the power of your microwave). Pour melted chocolate over the center of the halvah mixture (scraping the chocolate from the bowl with a spatula to get all of it) and tilt the baking dish so that the chocolate coats the halvah mixture all the way to the sides of the dish. Cover dish and refrigerator for a few hours or overnight. When the chocolate is well set and the mixture is cold remove from frig and cut into desired size bars. This pan will make 32 1 inch by 2 inch bars.