Ever since moving to Israel almost 7 years ago I discovered the amazing addition of halva in almost any dessert. My first introduction was halva rugelach and OMG they are insanely good with or without chocolate. While I limit my rugelach eating to very special occasions, I admit it is really hard for me to resist the ooey gooey halva pastries. I have since enjoyed halva filled doughnuts, halva babka and even halva gelato. I’m not sure why this delicious naturally gluten free candy has not quite penetrated the US market yet, but I can tell you I highly recommend buying a big batch on your next trip to Israel and using it in all your favorite desserts starting with s’mores.
Did you know that according to Kabbalah there are sparks of divinity embedded in everything we eat? Eating with mindful intention helps to “elevate” and incorporate these sparks. Get more Jewish food thoughts here.
Ingredients
- 16 graham cracker halves tea biscuits or biscoff cookies
- 1 (100 g) bar of chocolate I like to use a rich dark chocolate that breaks easily into large squares, but use your preferred chocolate
- 3 ounces halva cut into 8 pieces
- 8 marshmallows
Nutritional Facts
Instructions
- Place 2 graham cracker halves or 2 cookies on each of 8 plates. Top 1 cookie on each plate with a bar of chocolate and a piece of halva.
- Skewer 1 marshmallow onto each of 8 skewers. Toast marshmallows directly over fire or gas flame until toasted to desired doneness.
- Using a fork, push 1 marshmallow on top of the halva layer of each cookie. Press the second half onto each hot marshmallow to form a sandwich. Eat with your hands.
