Halvah is a traditional Middle Eastern dessert, typically made from tahini and honey or sugar. Inspired by authentic halvah found overflowing the stalls in Middle Eastern markets, this version offers a healthier twist with added fiber, protein and superfoods. Instead of honey, this vegan recipe calls for a combo of maple syrup and date syrup—in a much smaller amount than the original—yet, it is still sweet enough! Coconut oil adds richness, while coconut flour helps make it firm and adds a boost of (undetectable) fiber. Try making this healthy treat for your next dinner party or event!
Makes 20 pieces
1/4 cup unrefined coconut oil (plus more to grease baking dish)
1-1/2 cups tahini
1/2 tsp. vanilla extract
1/2 cup Vitacost Organic Maple Syrup
3 Tbsp. date syrup (plus more to garnish)
1/2 tsp. salt
1/4 cup Vitacost Organic Coconut Flour
1/4 cup almond flour
3 Tbsp. chopped pistachios
- Heat medium-size pan over low heat. Add coconut oil, tahini and vanilla and mix well. Heat 5-6 minutes until warm.
- Meanwhile, in small saucepan, combine maple syrup, date syrup and salt. Bring to boil over medium heat for 5 minutes, stirring occasionally. Note: Mixture should have a delicious nutty aroma at this point.
- Pour maple mix into tahini mixture and stir.
- Turn off heat and mix in coconut and almond flour until thick, batter like consistency forms.
- Pour batter into a lightly greased 6×8 baking dish. Spread evenly and smooth out top if needed. Place in refrigerator for at least 6 hours, or overnight to firm.
- When ready, remove from refrigerator and thaw for about 30 minutes. Slice approximately 20 squares, sprinkle with crushed pistachio and drizzle of date syrup, if desired, and serve.