Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.
Blender
💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2
Taste and adjust the seasoning.
3
In a bowl, mix the chocolate, tahini, halva, cocoa, honey, cinnamon and cardamom well, until the mixture is moist and holds together when pressed.
Bowl
4
Put the mixture in the fridge for 20 minutes, until it is easy to shape into balls.
Refrigerator
5
With damp hands, shape balls the size of a marble and coat half of them in Sesame.
💡Damp hands don't stick to the mixture, and the balls come out smooth and round.
6
Coat the rest of the balls in Cocoa powder.
7
Return the balls to the fridge for a few hours, until they firm up.
Refrigerator
8
Keep in a closed container in the fridge for up to 5 days.
Storage container
333calories
8 gprotein
26 gcarbs
22 gfat
● protein 9%● carbs 31%● fat 60%
Per serving, servings (calculated for this version)
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