The first in our series of recipes this autumn from Ireland’s queen of healthy eating and ‘virtuous tart’, Susan Jane White. This halva gives fudge a run for its money while delivering a huge nutritional punch. And kids can’t get enough of it.
Makes 36 portions
Good enough to make a devout friar feel like John Travolta. Buying 36 individual portions of halva will cost you the same price as an inkjet printer. My version costs way less than a cartridge.
- 3 tablespoons extra virgin coconut oil
- up to 1/2 cup (125ml) maple syrup, coconut nectar, agave or raw honey
- 1 teaspoon vanilla extract
- pinch of sea salt flakes
- 340g light tahini
- 4 tablespoons pomegranate seeds
- 2–3 tablespoons runny raw honey
- On a very timid heat, gently melt the coconut oil in a small saucepan.
- Let your preferred choice of syrup, the vanilla and a pinch of salt join the party. With a fork, beat through the tahini and pomegranate seeds. Keep back some ruby red seeds to tickle the top.
- Scrape half the mixture into a small rectangular container lined with cling film. Dribble some runny honey over it and scrape the remaining mixture over it. Prod it with a fork and give it a swirl to move the honey about without incorporating it into the tahini. These will taste like caramel swirls. Decorate with some more pomegranate seeds.
- Freeze for 4 hours.
Just like ice cream, the halva must be stored in the freezer or else it will melt into a holy mess. Slice big cubes from it and marvel at its virtuous decadence.Extracted from The Virtuous Tart by Susan Jane White. Like this? Don’t miss her nutrient packed family favourite: tomato and banana bean curry.
Read more from Susan Jane on healthy food for the whole family in our interview and look out for more recipes coming this autumn on Mr Fox.