Super-Cacao Sesame Honey Halva

          Aduna Cacao Honey Sesame Halva

          Another mouth-watering creation by Feel Good Triber Henrietta. These little halva bites taste deliciously rich and indulgent but are packed full of nourishing and natural ingredients. With one smooth, chocolatey layer and one crunchy sesame seed layer, these heavenly bites won't last long! 

          Makes 28 bite-sized squares


          Cacao sesame honey halva:
          3 tbsp Aduna Super-Cacao Powder
          70g Medjool dates (pitted weight)
          1 tsp vanilla extract, 
          ½ tsp coarse sea salt
          120g light tahini
          1 tbsp raw honey, preferably local
          70g white sesame seeds

          Dark chocolate shell:
          50g Aduna Super-Cacao Powder, sifted
          50g coconut oil,
          50g cacao butter
          50g raw honey, preferably local
          1 tsp vanilla extract
          Pinch of coarse sea salt


          Grease and line a 18 x 11 x 8cm deep loaf tin with baking parchment, making sure that the parchment comes up around the edges so that you can pull the final bar out to slice by lifting up the parchment.

          Start with the raw halva layer. In a food processor, blend the dates, vanilla extract and sea salt to form a paste. Add the tahini, cacao and raw honey and combine. Finally add the sesame seeds and pulse a few more times until all the ingredients are mixed together well. Set in the freezer for 10 minutes whilst you make the chocolate.

          Heat the coconut oil and cacao butter slowly over a bain-marie until melted. Stir in the cacao powder, honey and salt until there are no more lumps and you have a smooth melted chocolate mix.

          Remove the bottom sesame layer from the freezer and pour over the liquid chocolate. Return to the freezer to set for an hour.

          Remove the bar from the tin – you might need to turn it over and bang it a bit, or pass a knife around it – and cut into about 28 bite-sized pieces. It’s very rich so small pieces are best.

          These MUST be served straight from the fridge (or even freezer) and they will keep well in the fridge for at least a week, or freeze for tasty bites during the week for at least a couple of months. 


          Recipe by Henrietta Inman, author of 'Clean Cakes' 

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