Q. How do you make raw halvah?

Q. Hi there I was looking on google for raw halvah recipes and I saw a picture of your halvah with date icing but couldn’t find the recipe and I was wondering if there was anyway you would mind sharing it or pointing me in the direction of a good one.

Raw halvah squares topped with date icing. I think that all halvah must be raw?

A. Hi, you’re right! I originally made that recipe and took a photo before my blog was up.

Here’s how you do it. It’s pretty easy. The key is to have a really good food processor or vitamix to make the coconut butter, or to buy/order coconut butter.
You need equal parts sesame seeds and unsweetened coconut flakes OR raw tahini and already made coconut butter. And a sweetener like coconut syrup, agave, raw honey or maple syrup. Add that to taste. If you’re using about 400 grams each of coconut and sesame, about 1/3 of a cup of sweetener is usually enough for me but you can taste it to see how you like it.  I like coconut syrup but any of those will work. You can use a little Himalayan salt to taste.
You need to blitz the coconut butter first. If you’re making your own coconut butter, blitz the coconut flakes and a couple of tablespoons of coconut oil to help it come together. That takes at least 5 minutes to really become creamy and a good machine is important. Then add your seeds or tahini and a hint of salt. Only at the very end should you add the sweetener. If you add it too soon it becomes too sticky and the rest won’t blend. When you add the sweetener, don’t over blend. Just pulse a few times until it comes together.
Then spread it in to a pan of some kind and let it set in the fridge or freezer. It will harden into a delicious halvah.
The date icing was really just blitzed dates that I spread on top which was tasty but optional.
Let me know if you have any questions.
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