Ingredients
Seed Mixture
Method
Preparation
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Toast the sunflower seeds and sesame seeds in a dry frying pan over medium heat until golden and fragrant, about 5-7 minutes.
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Let the seeds cool slightly, then blend them into a paste or crumb using a blender.
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Purée the dates in a food processor until smooth.
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Combine the date purée with the blended seed mixture and add a pinch of vanilla, mixing thoroughly.
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With your hands, form the mixture into small balls, roughly the size of a golf ball.
Coating
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Melt the dark chocolate in a small saucepan over low heat, stirring until smooth.
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Dip each ball into the melted chocolate, ensuring they are well-coated.
Setting
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Place the coated sweets on a tray lined with parchment paper and refrigerate for 2-3 hours to set.
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Once firm, they are ready to enjoy!
Notes
Toast seeds at a lower temperature for a milder flavor. For a variation, try rolling the halva balls in crushed nuts or coconut instead of chocolate. Store in an airtight container in the fridge; these bites can also be frozen.