I never liked halvah growing up and totally forgot it existed until my brother brought some to Vancouver from Israel last year.
And did that fudgy little confection ever taste good.
I genuinely don’t understand why I didn’t hoover it as a child, considering halvah is a dense nugget of nut butter and sugar. However, it’s not exceedingly sweet, which is probably why it didn’t meet my childhood sugar requirements.
This halvah is quite healthy and was absolutely delicious. It was a spectacular mix of nuttiness and sweetness, with a teeny kick from the salt. This recipe makes a small amount and I definitely could have downed it all in one sitting. (I didn’t – it was gone in a couple of days, though.)
Plus, sesame seeds are a good source of vitamins and minerals such as copper, iron, calcium, magnesium, zinc and vitamin B1. They also contain the amino acid tryptophan, which makes serotonin – an important brain chemical that regulates sleep and elevates mood.
I totally forgot to add the hemp seeds at the end, but they would make a great addition – perhaps I would even add them to the batter, too. And really, there are a lot of possibilities with this dessert – you could mix in some dried fruit, swirl in some cinnamon, add shredded coconut or dip the tops in chocolate.
Have you tried halvah before? Do you like it?
¼ cup sesame seeds, ground
½ cup ground almonds
¼ cup hemp seeds
4 tbsp tahini
3 tbsp raw honey, gently melted in a dehydrator or over a double boiler
½ tsp Himalayan salt
Combine all your ingredients into a large mixing bowl. Line a small loaf pan or square baking dish with wax or parchment paper and press the mixture into the pan.
Sprinkle hemp seeds over top and place your halvah in your fridge for one hour. Once chilled, cut into small square portions and serve.