I love all things that involve chocolate, sesame or taste like halva. Nevertheless I was skeptical when Soom Foods wanted to send me a jar of their Chocolate Sesame Butter. I have nutella already, and I like it just fine. But try it I did. And so did my two year old. Let me say: I am totally in love. It is rich, a little salty and I like to pretend its super healthful since sesame is supposedly so good for you.
I didn’t have a chance yet to bake it into anything yummy, but I am sure it would go great inside rugelach or make a fabulous frosting on cake. I did have time to try it out in a post-workout smoothie and it was divine. The result was a chocolatey, slightly savory smoothie that really satisfied my craving for a milk shake.
And now through June 30th Soom Foods is running a “From the Jar” contest to feature their fans’ photos eating the chocolate sesame spread straight from the jar. You can enter on Facebook, Instagram or Twitter by using the hashtag #fromthejar with a photo of yourself or someone you love eating Soom Chocolate Sesame Butter straight from the jar. So go ahead, get messy and have fun with those pics.
You can also check out Soom Foods’ full line of products and order straight from Amazon.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
1 cup ice
1-2 Tbsp Soom Foods chocolate sesame spread
1/2 cup lowfat milk
1 scoop chocolate protein powder (optional)
Place all ingredients in a blender. Pulse until desired smoothness.
Serve cold with a straw.
For some time now I had in my head that I wanted to make a brownie that involved halva, that delicious Middle Eastern sesame confection. I researched. I pondered.
And then when I got a jar of the brand-new Soom Foods Tehina, I knew it was my sign to go for it. What I loved about using this particular sesame paste was the super smooth consistency, easy pour-ability and also the fantastic plastic container. Much less messy or tricky to open than the metal cans!
While I chose to sprinkle the halva pieces on top of the brownies, you could also mix them into the brownie batter itself, or make a double batch of the brownies and do a layer of brownie filled with the tahini-cream cheese filling. The possibilities are endless.
Want to make this “semi-homemade” or pareve? Use some tried-and-true store-bought brownie mix and mix as directed. Add 1/4 cup chocolate chips to batter, and sprinkle 1/2 cup crumbled halva on top for another variation.
For the halva-cream cheese layer:
5 oz cream cheese
2 Tbsp butter, softened
¼ cup sugar
1 Tbsp flour
½ cup tahini
For the brownie layer:
¾ cups flour
1/3 cup Hersheys Special Dark Cocoa
½ tsp baking powder
¼ tsp cinnamon
½ tsp salt
¼ cup butter, softened (1/2 stick)
1 cup sugar
1 tsp vanilla
2 large eggs
1/4 cup chocolate chips
For the top:
¼ cup – ½ cup crumbled halva pieces
Pre-heat oven to 350 degrees. Grease and line an 8 x 8 baking pan with cooking spray.
For the brownie layer:
Sift flour, cocoa, cinnamon, salt and baking powder into a medium sized bowl.
In a small bowl cream the sugar and butter together until smooth, add eggs one at a time, beat well then add vanilla.
Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients. Fold in chocolate chips.
Spread 3/4 of the brownie batter into the bottom of an 8 x 8 baking dish.
For the halvai-cream cheese layer:
Cream together butter, sugar and flour. Add cream cheese and mix/blend until smooth.
Scrape bowl and add the egg and beat until light and creamy.
Scrape down bowl again and add the tahini. Beat one minute or until the tahini is mixed into the cream cheese mixture completely.
Randomly dollop the tahini-cream cheese topping over the brownie batter. Dollop the remaining brownie batter on top.
Sprinkle halva pieces on top. Swirl the topping together into batter using a butter knife.
Bake at 350 for around 40-45 minutes.
Allow to cool and cut brownies into squares.