Halva – the Rachel way!
There is something so comforting about Halva. That rich, decadent dessert made with tahini (ground sesame seeds), butter and sugar. Cue the drooling, and welcome to my no-bake creamy, lemon coconut halva cookies!
When I lived in Israel for a year after High School, I remember walking through the Shuk (the market) and seeing rows of halva everywhere – the perfect Shabbat treat. Just because I’m not in Israel doesn’t mean we can’t have delicious Halva! And granted, I’m sure you can find it at your local kosher market, but these little cookie balls are inspired by Halva, my way. 🙂
These turn out more of a candy nougat instead of cookies, but they’re no-bake, gluten-free, vegan AND keto-friendly! Lately I’ve been given you, our dear readers, a lot of no-bake goodies, and why not? There’s no harm in giving you incredibly easy and approachable recipes that you can really wow your guests with, but they don’t need to know that it took you only 15 minutes to make! Let them think you’re a gourmet chef after all!
I have to give kudos to my sister Melissa for part of the inspiration. She has been into making these sesame seed cookies lately (also gluten-free) and made with no refined sugar. So this is a nod to your current cookie love, Mel!
Tahini definitely doesn’t get as much love as it should get, in my opinion. There’s definitely more to this roasted sesame seed butter than just adding to homemade hummus, or drizzling on your falafel! It’s a great low-carb seed butter (alternative to nut butter), plus it can be used as a base for both savory and sweet dishes. Hence, the power of a delicious Halva.
And per my usual rant, feel free to change up the flavors. I found a keto-friendly recipe online that used butter, so by all means! I personally loved the flavors that the tahini, coconut and that sweet, tangy lemon (ya’ll know how much I love a burst of bright acidity) bring together, but these would be great with some chocolate chips, some chopped pecans, unsweetened shredded coconut or even some blueberries! Have fun with it and go ahead, play with your food!
- 1 cup Tahini Make sure the oil hasn't separated; if it does, just mix it thoroughly. I love using the Whole Foods 365 brand since there is less oil that's separated, and easier to mix.
- 1/2 cup *Confectioners Swerve (sugar alternative) Or use regular powdered sugar
- 1/2 cup Coconut oil, softened
- 2 tbsp Lemon juice
- 1/2 tsp Lemon extract, optional
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 3 tbsp White sesame seeds Toasted, optional
- 3 tbsp Black sesame seeds Optional
Add the tahini, coconut oil, lemon juice, extract (if using), Swerve, salt and cinnamon into a large bowl and mix until fully combined.
Using your hands or a mini ice cream scoop, measure about 3 tbsp of dough and flatten using your hands, to form a "cookie" (or you can leave in a "ball" shape).
Totally optional, but if you'd like, take the white sesame seeds and toast in a dry skillet on medium heat for about 1 minute - make sure not to burn them.
Sprinkle the black and white sesame seeds on top of the cookies and freeze until solid. You might have to "pat" them into the cookies so they stick better! These would also be great with finely ground unsweetened coconut on top too!
Because these cookies have coconut oil, they will soften/melt once they get to room temp (depending on the temperature), so make sure they are frozen or chilled in the fridge before serving.
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