Now you see it, now you don’t, halva…

June 9, 2012

These healthy sweets were snaffled up with glee at class today. Honestly, I haven’t seen anything disappear so fast. That’s very gratifying, and by way of thanks to the students who enjoyed them, here’s the recipe so you can make them for yourselves. It is adapted from one in Nomi Shannon’s book ‘the Raw Gourmet’.

Halva
(makes approx. 30 balls)

1 1/2 cups almonds, soaked*
1/3 cup tahini
1 tbsp coconut nectar**
2 tbsp honey
1 tsp vanilla
1 tbsp carob powder
Pinch of salt

Method
1. If using whole almonds, blitz them in a food processor until finely ground. If using pulp, you can obviously omit this stage
2. Add tahini, sweetener and vanilla. Process until thoroughly mixed and dough-like
3. Extract half the amount and set aside in a bowl
4. Add the carob powder to the half still in the food processor and blitz again to mix in
5. Press the plain mixture flat onto a baking tray/tin until it is 1/4 inch thick. No need to fill the tray, it’s the thickness that matters
6. Pat the carob mixture flat in your hands to the same thickness, then place it over the plain layer and press down lightly to sandwich together
7. Chill in the fridge for an hour or so
8. Use a teaspoon to scoop a bite-sized piece off the slab, and roll gently into two-coloured balls. Keep chilled in the fridge until required.

Enjoy.

* You can use almond pulp instead, or a mix of whole nut & pulp, as I did
** If you don’t have nectar just make up the quantity with honey instead

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