As promised, here is another delicious version of Halva. Feel the freedom to toss in a multitude of different flavors, nuts, etc. It’s foolproof in the sense that you don’t need to heat it correctly to crystallize the sugar. Another feature is that, unlike traditional halva, it’s not super sweet. That’s a bonus in my paleo book altough some may argue the opposite. I personally would like to know that only 1 Tbsp. of honey went into the whole batch rather than 2 c. in a regular batch of halva. Not only is there less honey, but making this recipe raw also means you can use RAW honey.
Like coconut, raw honey is an anti-viral, anti-bacterial, anti-fungal substance. It’s a good energy source that will help replenish liver glycogen stores, post workout. It’s also traditionally been used as an immunity booster, cough suppresant and can be used to treat wounds due to it’s anti-bacterial and healing properties.
Keep in mind, although raw honey is a Paleo-friendly sweet, it should not be used in excess (think like a caveman… would they have daily access to bottles of honey? I think not). You should also consider your needs and goals. People who want to lean out (gain muscle, decrease fat, lose weight) and decrease insulin resistance should limit all sweeteners… fruit, honey, maple syrup, coconut nectar, dates… you get the idea.
That being said, here’s the goods… another delicious culinary adventure in my brand new Kitchen Aid food processor!
Raw Chocolate Halva
1 c. tahini
1 c. coconut shreds (unsweetened)
1/2 c. raw sliced almonds or 1/4 c. almond meal
1/4 c. cacao (more to taste)
2 Tbsp. maca powder
1 Tbsp. raw honey
1 tsp. vanilla extract
1/2 tsp. sea salt (to taste)
1/2 tsp. cinnamon
1/4 tsp. coffee grounds
1. Throw it all in a food processor and press GO.
2. When it’s all mashed up into a moist meal, taste test and add additional ingredients as necessary.
3. If it’s too dry, add more tahini. Too wet, add some coconut or almond meal.
4. Press into a coconut oiled pan and refrigerate until firm. Cut into squares.