Sesame Coconut Halva

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1/2 cup tahini
1/4 cup honey
2 tablespoons coconut oil
2 teaspoons vanilla extract
1/2 teaspoon sea salt flakes
Fold in
3/4 cup unsweetened, shredded coconut
3/4 cup unsalted pistachios, rough chopped
1/2 cup sesame seeds 

Makes 32 1.5 x 1.5” (4x4cm) halva squares 

Enjoy at cool room temperature

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Instructions

1.  Grease and line an 8x8-inch (20x20cm) baking pan with parchment paper and coat the top of the paper with coconut oil.
2.  Drain the excess oil from your jar of sesame seed paste (tahini). Heat ½ cup tahini in a medium sized pan over medium heat. Add honey and coconut oil. Let come to a low boil and simmer for 2 minutes while stirring constantly. Remove from heat and add in vanilla extract and salt. Stir to blend.
3.  Fold in sesame seeds, coconut and chopped pistachios.
4.  Scoop into the prepared pan and spread evenly over parchment paper. Sprinkle large crystal salt on top.
5.  Freeze pan for 1 hour or until set. Remove parchment from pan and set halva on counter for 10 minutes before cutting into desired sizes.

NOTE: I use coconut flour to coat the candies for a none stick feel.

Photos by Milkshake Creative

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