Melt 150 grams of dark chocolate in a double boiler.
In the meantime, in a good processor, mix 1/2 cup of halva (I used vanilla), 2 medjool dates and a heaping spoon of tahini.
Divide chocolate evenly in a lined mini muffin tin and refrigerate until hardened. Once chocolate hardens, spread halva mixture evenly over each chocolate.
Drizzle with silan (I used chocolate silan from Israel). Return to fridge to harden.
Erin Eats 