Last Monday was Clean Monday for us Orthodox Christians. That signals the beginning of a fifty days’ Lent from now until Easter Saturday, which this year is on 18th of April. This particular Lent is a very strict one, having everyone who follows it, to refrain from anything that comes from animals i.e. meat and its byproducts, but also fish is forbidden too. Only winkles, clams, shrimps and generally all seafood that has no blood and bones.

This fifty-day lent is the oldest of all big Lents of Orthodox church and it was established during 4th century A.D. In Old Testament Moses fastened for 40 days before he was able to take the 10 Commandments from God and in Bible Jesus abstained from food for 40 days before he went public.

Although I do not fast, I have many friends who do and for this reason I am always on the search of finding recipes that follow the restrictions of this period. Usually the most difficult part is in dessert. This happens because most of them are based on animal fats and their success depends highly on them.

Usually, lent desserts are simpler than the normal ones with few ingredients. Nevertheless, there always room for improvisation and there are ways to present something common in a more original and fancy way.

Halva made from tahini is the most common sweet during lent periods and I really love it. However, if this is your only choice is getting a bit boring. This Chocolate Tahini dessert is a smart way to serve something so common is a different way. It is very easy, and it resembles chocolate salami which is a loved sweet of my childhood years.

 

5.0 from 4 reviews
Chocolate Tahini Dessert
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • 400 gr. / 14 oz. chocolate 60% cocoa
  • 1 tbsp honey
  • 3 tbsp tahini paste or chocolate tahini paste
  • 1 tbsp cocoa powder
  • 350 gr. / 12 oz tahini halva cut in thick pieces
  • 6 pitted prunes chopped in small pieces
  • Cocoa powder for decorating
Instructions/ Εκτέλεση
  1. Melt chocolate.
  2. Add honey, tahini paste, or chocolate tahini paste and cocoa and mix.
  3. Let it cool and then add the halva and prunes.
  4. Take a bread form and place cling film covering its bottom and sides.
  5. Pour the batter in it and place it in the fridge for couple of hours to thicken.
  6. An hour before serving it remove it from the fridge and let it arrive at room temperature.
  7. Dust some cocoa on top and serve.
Notes/ Σημειώσεις
Recipe adapted from kathimerini.gr

5.0 from 4 reviews
Κορμός Νηστίσιμος με Χαλβά
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Ingredients/ Συστατικά
  • 400 γρ. κουβερτούρα
  • 1 κ.σ. μέλι
  • 3 κ.σ. ταχίνι με κακάο
  • 1 κ.σ. κακάο
  • 350 γρ. χαλβάς βανίλια με αμύγδαλα
  • 8 δαμάσκηνα χωρίς κουκούτσια κομμένα σε κομματάκια
  • Κακάο για γαρνίρισμα
Instructions/ Εκτέλεση
  1. Λιώνουμε την κουβερτούρα στο φούρνο μικροκυμάτων.
  2. Προσθέτουμε το μέλι, το ταχίνι με κακάο και το κακάο.
  3. Ανακατεύουμε απαλά και αφήνουμε το μείγμα να κρυώσει καλά.
  4. Σπάμε τον χαλβά σε κομματάκια και τα ρίχνουμε μαζί με τα δαμάσκηνα στο μείγμα και τα ενσωματώνουμε.
  5. Στρώνουμε το εσωτερικό μιας μακρόστενης φόρμας με μεμβράνη και αδειάζουμε μέσα μίγμα.
  6. Καλύπτουμε την επιφάνειά του με μεμβράνη και το βάζουμε στο ψυγείο μέχρι να σφίξει.
  7. Σερβίρουμε έχοντας κοσκινίσει από πάνω λίγο πικρό κακάο.
Notes/ Σημειώσεις
Συνταγή προσαρμογή από την Καθημερινή

 

Leave a Reply

Your email address will not be published.

Rate this recipe:  


CAPTCHA Image
Reload Image