Pomegranate halva
Chef:
Susan Jane White
Prep:
20 mins
An addictive treat...
3 tbsp extra virgin coconut oil
Up to ½ cup (125ml) maple syrup, coconut nectar, agave or raw honey
1 tsp vanilla extract pinch of sea salt flakes
340g light tahini
4 tbsp pomegranate seeds
2-3 tbsp runny raw honey
On a very timid heat, gently melt the coconut oil in a small saucepan. Let your preferred choice of syrup, the vanilla and a pinch of salt join the party. With a fork, beat through the tahini and pomegranate seeds. Keep back some ruby red seeds to tickle the top.
Scrape half the mixture into a small rectangular container lined with cling film. Drizzle some runny honey over it and scrape the remaining mixture over it. Prod it with a fork and give it a swirl to move the honey about without incorporating it into the tahini. These will taste like caramel swirl. Decorate with some more pom seeds.
Freeze for 4 hours. Just like ice scream, the halva must be stored in the freezer or else it will melt into a holy mess. Slice big cubes from it and marvel at its virtuous decadence.
Serves
36 portions
Preparation Time
20 minutes
Main ingredients
Fruit, Nuts, Honey
Recipe Type
Dessert, Easy, Healthy, Snacks, Vegetarian
Special Info
Gluten free, Egg free, Vegetarian, Dairy free
Level of Difficulty
Medium
"Good enough to make a devout friar feel like John Travolta. Buying 36 individual portions of halva will cost you the same price as an inkjet printer. My version costs way less than a cartridge. Pomegranate halva is as close as you’ll come to an orgasm with your clothes on."
