raw halvah

7th February 2015

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unexpected magic

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in unexpected places..

 

raw halvah

Makes 20 -25 pieces.

Original recipe found here

Use raw organic nuts and seeds that have not been roasted.  When buying sesame seeds, purchase the tan ones as opposed to the white.  The white ones are hulled, and may even be bleached.  It’s the hull that keeps the oil inside from becoming rancid.

ingredients :

cup sesame seeds

¼ cup sunflower seeds

¼ tsp vanilla essence

¼ tsp cinnamon powder

tsp rock salt

3 Tbsp tahini

3 Tbsp thick honey

¼ cup pistachios, chopped

preparation :

Process the sesame and sunflower seeds in a high-speed blender or food processor until you have a coarse mixture.  It’s important not to over-grind, otherwise the halvah will be too moist and affects the final result.

Pour the seed mixture into a medium bowl.  Add the cinnamon and salt and mix well. Combine the tahini, honey and vanilla.  Add this to the bowl and using your hands, mix well.  If the mixture is not sticking together, add an extra half tablespoon of honey.  Continue to mix well.

Add the pistachios until well incorporated. Form into your desired shapes by firmly pressing the mixture into a round tablespoon measure, flattening with a knife, and tapping them gently on a board until they pop out.  After the first one, dip the spoon into a bowl of sesame seeds. This leaves them with a flat bottom and a gently decorated sesame-seeded dome top. Perfect little bite size pieces!

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Goodness shared by Stacey

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2 comments

  • Emily

    These are lovely—thank you! Looking forward to trying your apricot bars soon.
    Any idea how long these keep/how best to store?

    Warmly,

    Emily

    • Good Ness

      Hi Emily,
      I like these a lot as well. You can store them in the fridge in a airtight container for 2 weeks or in the freezer for 2 months. The apricot bars are lately my favourite. Stace

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