Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
20 Minutes
Diets
Easy does it! Don’t think twice. You literally need a bowl and a fork for this recipe, and you get the most delicious results.
dessert molds such as these mini logs
1 16 ounce Kineret Whipped Topping
1/4 cup crushed honey glazed pecans
1 tablespoon chocolate dessert sauce
2 tablespoons Mighty Sesame Tahini
crushed halvah, such as Haddar
whole honey glazed pecans
Defrost the whip topping completely. Mix all the ingredients in a bowl and fill your desired molds.
Freeze completely and decorate.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Whip the topping first surely?
According to the recipe, it looks as if you wouldn’t whip the topping first, just mix and freeze.
In the picture it looks like there is a chocolate base. Is there one actually, and if so, how do you make it?
You can make the chocolate base by melting chocolate chips for 30 sec. intervals in the microwave (with 1 tsp. oil), until runny. Then spread the chocolate on the bottom of the mold before adding the halva mixture.