Name: Raw Chocolate Chip Cookie Dough Halva Bites
Prep time: 5 min
Total time: 5 min
Yield: 30
Cuisine: American
Ingredients: 1 cup raw tahini; 1/4 cup raw honey, crystalized honey is exceptional; 2 ounces raw cacao, or high quality dark chocolate; 1/2 to 1 teaspoon salt (start with 1/2 teaspoon and add more if needed)

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I had a hard time naming this recipe. I’m still questioning whether calling it raw chocolate chip cookie dough halva bites is fair.

It’s not really anything like the flaky traditional tahini halva made with cooked sugar or honey, or like real chocolate chip cookie dough made from flour, sugar, and eggs. Instead the combination is the best of both worlds. You get the flavor of tahini halva and the texture and taste of raw chocolate chip cookie dough in one guilt-free, healthy raw treat. So, I guess it is fair and accurate!

Keeping It Raw

Keeping the ingredients in my cookie dough halva bites raw created a whole new texture. It has the soft, melty, grainy mouthfeel of raw cookie dough without the flour or eggs! Not to mention keeping the honey, tahini, and chocolate in their raw state is the best way to get the enzymatic and antioxidant action of these ingredients.

Other Recipe That Use Raw Cacao Paste

Raw Chocolate Bark With Cranberries, Coconut, and Sprouted Pumpkin Seeds – Raw Honey Sweetened

Raw Cacao and Coconut Haystacks – Paleo and Keto

Raw Chocolate Chip Cookie Dough Halva Bites

Yield: 30

Prep Time: 5 minutes

Total Time: 5 minutes

These tempting four-ingredient cookie dough bites are made with raw tahini, raw cacao, raw honey, and salt.

Ingredients

Instructions

Have all the ingredients at room temperature.
Mix the tahini, honey, and salt until a thick paste forms (see note).
With a sharp knife chop the raw cacao paste or chocolate into small pieces. Stir the chocolate into the tahini mixture.
Use a small scoop or spoon to portion the "cookie dough" into .5-ounce portions. Use your hands to roll them into balls if desired.
Refrigerate before serving.

Notes

What to do if your tahini is too runny and never becomes a thick paste.

1. Consider using the recommended Artisana brand.

2. This suggestion comes from a reader, Cara. She added a little tigernut flour until the tahini was a dough-like consistency. A little almond, cassava, or coconut flour may also work.

Want To Learn Everything About Sourdough?

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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

Cara

Friday 16th of April 2021

I had the same problem with my brand of tahini--it's super runny. I just added tiger nut flour to the mixture until it thickened up enough to roll into balls, and it was delicious. Thank you again for a simple and lovely recipe that satisfies.

Butter For All

Monday 19th of April 2021

Good idea, Cara!

I'll add your suggestion to the notes!

Petra

Friday 18th of December 2020

I really wanted to try these but after mixing the honey and tahini it was so runny still I couldn’t fathom how they would turn into balls? Am I missing an ingredient? Is there a binder?

Sunday 20th of December 2020

Hi Petra,

Could it be the brand of tahini you are using? Is it roasted? The raw tahini that I use gets really thick when mixed with anything, even water, it almost seizes up. This is the brand I like, Artisana.

Try refrigerating the mixture, maybe that will thicken it up!

I'm really sorry that it didn't work out the first time!

Courtney

Katinka

Tuesday 31st of December 2019

Hi Courtney, I'm gathering that /wondering if crystallised honey is also just like when your honey goes candied? I don't think I can find that ingredient here on a shop shelf so this might have to wait til winter :) I think I will try it too with the balls rolled in cacao powder to make storage a bit easier, and I like that kind of bitter truffle thing.

Yes! You are exactly correct. The crystallized honey is not a necessity though, it is just my preference because I love the grainy texture. I think rolling these in cacao is a great idea. The tahini already has just a little bitterness so it will compliment that well! Do let me know how they turn out!

Sandi

Tuesday 17th of September 2019

Loved this recipe. I tried it, at first, with crystallized honey and liked but but thought the salt was too much. The next time I used palm sugar that is the type that is like a crystallized paste. I also reduced the salt. This was over the top amazing. Thank you for the great recipe!

Thank you for your great feedback, Sandi! I will put a note in the recipe about the salt. I appreciate it, Courtney