I mean this should be illegal, it’s that good. Moreish, creamy, sweet, intensely delicious and oh yes, vegan! Oh, and free from gluten, dairy and refined sugar. If you’re a Halva / Tahini lover, this is perfection in square form.
My lovely friend Lana all the way over in New Zealand sent me a recipe for this that she saw in a magazine and I just amended it to suit our dietary preferences IE no refined sugar. I don’t know the original recipe creator though to credit them so if you do please let me know.
Sesame seeds contain more bioavailable calcium than any other food, even milk, despite what we’ve always been told! So in order to increase healthy calcium levels, gorge on tahini like I do! I’ve eaten about 5 slices already this afternoon. Oops…
It’s super easy to make and just a handful of healthy ingredients but the only note I’d make is that it doesn’t set particularly well. I tried it in the fridge first but it was still way too sticky even after 4 hours, so I then put it in the freezer thinking it would go too hard but it was still a bit too soft on the bottom. When I cut the slices, although they came away fine, I didn’t think they’d last well being all pre-cut and put in a container so I’ve actually left the whole thing as is in the freezer and will cut off pieces as and when I want one.
1 can coconut milk (full fat)
1 cup tahini
4 tbsp maple syrup
3 heaped tbsp coconut oil, melted
Pinch Himalayan salt
Crushed pistachios, to top
Chuck all the ingredients except the pistachios in the blender and blend until smooth.
Line a square baking tray with baking paper and pour the mixture into it then leave to set in the fridge for around 2 hours, then top with pistachios while it’s still fairly soft and put in the freezer for a further hour.
See above notes for storage suggestions.
Love & health,