Vegan Sesame Halvah Recipes

MARBLE HALVA

Steps:

• 1. Line a loaf pan or other mold with plastic wrap leaving a generous overhang on each side. Set aside. 2. Place the water, sugar, and salt in a medium sauce pan and bring to a boil, stirring occasionally to make sure the sugar is all dissolving. Once the mixture comes to a boil do not stir it again. Place a candy thermometer in the sugar mixture and cook to 248 Fahrenheit. While it is cooking use a pastry brush dipped in water to periodically brush down the sides of the pan to wash down any sugar crystals. 3. While the sugar syrup is cooking place the tehini in a small sauce pan and heat to 120 Fahrenheit. (If you do not have a second thermometer just heat it until it is quite warm to the touch but not hot.) Stir frequently to prevent it from burning. Transfer the warm tehini to the bowl of a stand mixer fit with a mixing paddle. Add the vanilla extract. 4. Once the sugar has come to temperature, immediately pour it into the mixing bowl. Turn it on the lowest setting and mix just until the mixture starts to look a bit grainy and loses some of its shine. Be careful not to overbeat the mixture or it will set in the bowl yielding a crumbly mess rather than a creamy finished candy. This should take no more than a minute. Immediately add the chocolate and mix just until the chocolate is swirled through. Working quickly, transfer the mixture to the prepared mold. Smooth down the top with a spatula and fold the plastic wrap over the top. Let cool at room temperature until set, approximately one hour. Store, well wrapped in plastic, in an airtight container in the refrigerator. Variations: Vanilla Halvah: simply omit the chocolate. Pistachio Halvah: omit the chocolate and add 1- 1 1/2 cups toasted unsalted pistachios to the mixing bowl with the tehini before adding the sugar syrup.

VEGAN SESAME HALVAH

Steps:

• Pour sesame seeds into a coffee grinder; grind into a fine, sticky powder, about 45 seconds.
• Pour sesame powder into a large bowl. Mix in pistachio nuts, honey dates, carob powder, and vanilla extract. Mix by hand until a stiff dough forms. Add water if dough is not forming properly. Press into a pan; slice into squares.

SESAME HALVA, RAW VEGAN, GLUTEN FREE, WHEAT FREE, DAIRY FREE

Steps:

• process the sesame seeds for until a paste consistency, scrapping down the sides as required. This may take several minutes. If your machine gets warm (you don't want the paste getting too warm) just take a break and let it cool a bit. Now you have your own fresh tahini.
• Add the finely chopped dates (can use date paste here, I make my own date paste when I'm motivated so I've got it there for later) and vanilla and process scrapping down the sides until the dates are incorporated and the halva is a thick grainy paste. At this stage you take it out and mix by hand any additions you would like.
• Press it into a suitable container, preferably a shallow one and put it in the fridge, it's now ready to eat as is but it will firm up nicely overnight. Once it's set I like to tip it onto a plate and cut chunks off like cheese. Will keep in the fridge for a while.

HALVA RECIPE

Steps:

• Use cooking spray to lightly coat a small loaf pan. Set aside.
• In a medium saucepan, mix the sugar and water and bring to a boil, stirring frequently.
• Once boiling, reduce heat and simmer for 15 minutes, stirring frequently to prevent crystallization. Remove from heat and set aside to cool.
• In a second saucepan, warm the tahini, stirring continuously until it is warm and softens. Do not overheat. Remove from heat.
• Stir in cinnamon, lemon juice, vanilla extract, and sugar mixture. Mix until well incorporated and appears shiny.
• Transfer into the greased pan and press to shape flat. Let cool completely.
• Cover with plastic wrap and refrigerate overnight. Cut into bite-size pieces. Enjoy.

TAHINI HALVAH

Steps:

• Enjoy.