Halva is one of my favorite sweet treats! There are several different types of halva, but this seed and nut based recipe is a relatively dense sweet confection popular in the Mediterranean and Balkan regions. Most types of halva are sweetened with honey or sugar. When prepared with raw honey and other healthy ingredients, you can rest assured that this tasty snack is both satisfying and nutritious.
Many people think that replicating store-bought halva is difficult, but you will be pleasantly surprised at how easy this recipe can be to make. Enjoy!
Almonds are an excellent source of vitamins, minerals, fiber, and protein. Sesame seed lignans (contained in tahini) help to normalize blood pressure and reduce cholesterol. They also enhance the burning of fat and the absorption of vitamin E. Raw honey contains beneficial antioxidants, enzymes, and many essential vitamins and minerals. Coconut palm sugar is low-glycemic and rich in vitamins and minerals.
Gluten-Free Halva Recipe
3/4 cup plus 3 tablespoons almond flour, scoop measured and packed (Bob’s RedMill)
2 teaspoons organic coconut palm sugar
2 tablespoons raw tahini (I use Once Again organic)
2 tablespoons creamy raw honey (can substitute raw agave)
3/4 teaspoon alcohol-free vanilla
Place almond flour and coconut palm sugar into food processor bowl. (I use a small 3-cup Cuisinart mini-prep processor). Process for approximately 10 seconds. Add tahini, honey, and vanilla. Process with a few quick pulses until ingredients are combined and moist. Do not over process.
Press the mixture into a small glass or Corningware dish. Cover and refrigerate for a minimum of 2 hours before serving. Tastes best when refrigerated for 24 hours.