During my 51 mile ride for the French Creek Iron Tour (a cycling event) there were rest stops with delicate treats. I don't remember the name of the bakery, nor do I remember the exact location of the rest stop, but next to the orange slices, bananas, gatorade, and water there were small coconut raw bars. Yummy. Later this week the Raw-mazing folks posted a recipe for Raw Halvah, which looked quite yummy as well and if you're a raw foodist, their recipe is just for you. Their recipe inspired me to play a bit in the kitchen with sesame seeds and coconut but you'll see my recipe below is quite different from RawMazing's recipe. Halvah is quick, doesn't require baking, and could be eaten soft, but it's delicious served slightly cool. 

Halvah (spelled in different ways) is a middle eastern confection, usually made with a nut butter or seed base.

Cocoa Halvah
Makes 1 9x9 pan, cut into 1" squares or smaller

2 cups unhulled raw organic sesame seeds
2/3 cup ground raw almonds (roughly whirled/chopped in food processor)
1/2 cup bittersweet cocoa powder
1 cup organic dried unsulphured coconut flakes
2/3 cup wildflower honey (dry measure)
4 T almond oil (I prefer toasted almond oil, if you can find it)

Line a 9x9 pan with unbleached parchment paper. Blend all ingredients in a food processor and using your fingers press firmly into the prepared 9x9 pan. Refrigerate. Cut into small squares.