Summer’s here, the sun is out and we all need more choc ices in our lives. These are a delicious version with a Middle Eastern twist. Something a little different and a little familiar. Kids love them and they are actually very healthy. Hah! I know that might put some of you off but please come back, give them a go, I promise you’ll be hmmmmming soon.
I love Lebanon! I also love choc ices!! And here we are. This is a recipe I make regularly and most people seem to love. Rich, creamy (from the tahini and coconut oil), sweet with a little crunch (maple syrup and toasted almonds) and coated in dark and crunchy chocolate. Who’s into that then!!?
Plus, so easy to make and just sits in the freezer demanding to be munched with smiles. It’s a sugar free dessert recipe, plus vegan and gluten-free so the vast majority of people are invited to this chocolate coated party.
I’ve had a few requests recently for this recipe, especially from the Taste of Bliss group. The recipe can and does change regularly, the fillings can be anything you like. It is delicious without the almonds and figs for example, or you can add more chocolate (never a bad idea), pistachios, top with rose petals…..
It may sound strange, but salt is important in desserts, especially here. Please don’t skip it, a little pinch of salt transforms the flavours in these choc ices.
Not keen on rose? Many people aren’t. I’d recommend omitting it or adding a little orange blossom water instead.
Lebanese Halva Choc Ices – 12-14 slices
3 tbs coconut oil
60ml maple syrup or other liquid sweetener
1 teas vanilla extract
2 large pinches sea salt
340g light tahini (normally 1 jar)
1 handful roasted almonds
2 dried figs (chopped into small chunks)
1 teas rose extract
2 tbs cacao / cocoa powder
2 coconut oil (melted)
1 tbs sweetener (maple syrup, brown rice syrup etc)
Pinch sea salt
Halva – Melt the coconut oil, you can warm it gently in a saucepan or place the jar in boiling water, then allow to cool to room temperature.
Mix the coconut oil with all the other ingredients together in a bowl. Told you it was easy!! Taste the mix now, make sure it is sweet enough for you, or has enough rose.
Line a 9 inch-ish by 6 inch-ish rectangular container with cling film. Pour in the halva mix, smoothing over the top with the back of a spoon. Freeze for 1-2 hours or more.
Chocolate – Stir together the chocolate ingredients in a bowl until well combined.
Now, cut the halva into 12-14 small bars, and place on baking parchment in a large tuppperware style container, suitable for the freezer. Using a fork or toothpick, dip each halva into the chocolate, coat well, and place back in the container.
Cover the container and freeze. Leave to sit outside of the freezer 10 minutes before serving.
Or, like the photo here, cut the choc ices and then simply drizzle over the chocolate sauce which will set very soon after. This technique looks nicer.
Hard to know where to start with these desserts. Tahini, cacao, coconut oil, almonds, figs….they definitely sit in a very sweet spot between decadent and healthy eats.
Tahini is very high in calcium, almost three times more than milk for example. Cacao is very high in anti-oxidants and almonds are tops for protein, magnesium and potassium. Figs are full of beneficial minerals and vitamins and a healthy dose of fibre.
Overall, this is probably the healthiest dessert I’ve ever made this side of a fruit salad!