My love affair with halva began in the cafeteria of an IDF base, surrounded by pounds upon pounds of halva bars and a bunch of my best Birthright friends. We sat for an entire afternoon, unwrapping the bars, “quality controlling,” and making enough halva bread pudding to serve a literal army.
Logic would have it that after all of that quality controlling, I’d have gotten sick of it, but it really just made me want more in a way that I now hoard it and try to sneak it into everything. Muffins, pie, even my birthday cake this year was filled with it. Such sweet, nutty, fudgey goodness is only made better by the fact that it brings back wonderful memories of my trip to Israel.
This summer, my favorite way to enjoy halva is in popsicle form. Chopped up pieces of halva scattered throughout tahini and honey yogurt, and then frozen and embellished with chocolate? I could eat a whole batch.
2 cups plain full-fat yogurt
3 tablespoons tahini
2 tablespoons honey
A splash of vanilla extract
1 cup chopped (roughly 1/2-inch pieces) halva, about 4-5 ounces, any flavor halva will do
8 ounces dark chocolate chips
2 tablespoons coconut oil
Sprinkles or toasted sesame seeds, optional
In a medium bowl, whisk together yogurt, tahini, honey, and vanilla. Fold in the halva.
Spoon into popsicle molds and freeze for at least two hours, or until fully frozen.
Place a piece of parchment paper on top of a plate or baking sheet and set it aside. In a microwave safe mug or measuring cup, microwave the chocolate chips with the coconut oil in 30-second increments, stirring after each, until fully melted.
Let it sit for a few minutes (stirring often), until it is no longer hot. Remove the popsicles from their molds, dip them in the chocolate, and place them on the parchment.
Sprinkle with sprinkles or sesame seeds, if using, and then keep in the freezer until read to serve. Alternatively, you could place the popsicles on the parchment and then drizzle them with chocolate.
This story "Your New Favorite Summer Treat: Halva Popsicles" was written by Molly Yeh.