Heritage: Salted Caramel Halva Bites (Paleo)

An overhead shot of three salted caramel bites on a gray textured plate on a white marble background. The bottom piece of fudge has a bite taken out of it.

I didn’t get too much of a reaction from my dad when I first told him about the Heritage: Upgraded series that I was going to start writing. My parents mean well, but I talk about food basically non-stop and I think sometimes they just smile and nod so I shut up.

Turns out, dad was just deep in thought because I got a call from him a few days later with a very specific request: halva, but healthier. A paleo halva. Halva, if you didn’t know, is a very popular Israeli/Middle Eastern dessert usually made from tahini or sesame paste.

I started researching halva and how to make it, but when I realized that even Molly Yeh struggled to get it right, I figured it was time to adapt it to something more in my wheelhouse.

Halva aside, my dad has a serious sweet tooth and one thing I know he absolutely loves is caramel. More specifically, сгущёнка (“sgushyenka,” if you will). It’s made from boiling sweetened condensed milk in the can for several hours and is about as far from “clean eating” as you could possibly get. Note: Sgushyenka might sound alien to you, but you probably know it as its Latin American equivalent – dulce de leche.

Luckily, doing what I do, I recently received a very lovely package from The Date Lady crew including their coconut caramel sauce. This was shortly followed by some of the best tahini I’ve ever had in my life from Soom Foods, based in my hometown. Light bulbs, alarm bells, you name it, everything just clicked in my head and I had The Idea.

How do I combine my dad’s favorite things in a way that I actually want to eat it, and is also in a set size so we can’t just eat the whole jar with a spoon in one sitting? Not that that has ever happened…

Fudge. Freaking fudge, that’s how.

Oh, and it’s vegan and Kosher*. You’re welcome.

* It’s Kosher if you have a Kosher kitchen and use Kosher cocoa butter. I guess I should say it is Kosher-style.

Half of a handmade wood-grain square ceramic plate featuring three salted caramel fudge bites on a white marble background. Black chunky text over the image reads "Salted Caramel Halva Bites".

For this brilliant creation, you’ll need:
Silicone chocolate truffle mold
Food scale
Medium sauce pot
Medium glass bowl
Silicone spatula
Small whisk
2-4 small prep bowls
Food-safe pipette (I used the one that came with my gummy bear mold)
Storage container
Cutting board or tray (to put under the mold)

50g Wild Foods Raw Cocoa Butter
90g Soom Foods Pure Tahini
20g Date Lady Pure Date Syrup
20g Date Lady Coconut Caramel Sauce
1/4 tsp kosher salt

Set your silicone mold on a cutting board or other hard tray to keep it steady. This will help minimize spillage or other disruptions when moving your mold to the fridge.

Weigh out each of the components for the fudge bites. It is way easier to have this done ahead of time than try to do it later. If you like, tahini and date products can go in one bowl. Keep cocoa butter separate.

A close up image of small clear glass bowls featuring measured out ingredients for this recipe. The front bowl has cocoa butter wafers, the bowl further back on the left is tahini, and in the background is a bowl with a small amount of date syrup.

Melt cocoa butter “double boiler” style, just like how we started our Paleo Chocolate Buttercups: fill a pot about halfway with water and set on medium heat. Fit a glass bowl in the opening of the pot. Add cocoa butter to the bowl and let melt slowly over medium heat, stirring occasionally.

When the cocoa butter is melted, add tahini, date syrup, and date caramel to the bowl with a scant 1/4 tsp salt. Whisk to combine until mixture is uniform.

An overhead shot of the melted fudge base poured into the rounds of a brown silicone mold tray. The tray sits on a melamine tray with a white and gray triangular pattern, on a white marble background.

Whisking constantly to prevent the mixture from separating, use a pipette to fill the molds getting as close to the top as possible without spilling over.

Refrigerate to set, at least four hours (overnight is best). Remove from molds and store in container of your choice.

Keep refrigerated.

An overead shot of three salted caramel fudge bites on a grey textured plate on a white marble background.

Disclaimer: This post is not sponsored nor was I asked to write it. Products from Soom Foods and Date Lady were sent to me for my use, but all recipe development and opinions are my own. Amazon links are affiliate links; when you make a purchase using my link, I earn a small percentage of that sale at no additional cost to you. Thank you for supporting Beka ‘N Eggs.

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  1. yclay

    Love this post!


  2. elissa

    I guess I’ll have to get over my fear of “double boiling” and give this a shot! Super excitinggggg.


  3. Eight Years & A Reboot - Beka 'n Eggs

    […] it / removed any large stems. Then I stuck all the shredded herbs into the silicone molds I use for making fudge, poured ghee over all of it, and stuck them in the freezer for small golden nuggets of herb-y […]


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