Recipe: Pomegranate Halva by Susan Jane White

I’m really enjoying making healthier treats from The Virtuous Tart by Susan Jane White. This is the first recipe I tried from the book. These fudge squares are really delicious. All the family enjoyed them. I’m trying to keep them hidden though as it’s helping me stay away from the sugar laden treats I usually allow myself. There’s still a couple in the freezer as the boys don’t usually look in there for treats! 

Pomegranate Halva

cranberry halva

You will need: 

340g Light tahini
3 tblsp. Coconut oil
120ml Maple syrup/Agave syrup
Pinch Sea salt flakes
Pomegranate Seeds
2 – 3 tblsp. Honey

Steps:

Melt the coconut oil over a very low heat. Add in the syrup and stir. 

Beat the tahini and pomegranate seeds into the mixture, keeping some seeds back for decorating the top. 

Pour about half the mixture into a small container lined with cling film. Drizzle over with the honey and then pour the remainder of the mixture over it. Prod several times with a fork and swirl to move the honey about with mixing it into the tahini. This ends up like caramel swirls.

Sprinkle over the remaining pomegranate seeds. Freeze for at least 4 hours and then cut into cubes. At this stage it helped to use a bread knife and to immerse the knife in hot water before cutting. 

Store in the freezer. 

Serve with your favourite hot beverage and enjoy! 

Pomegranate Halva

Free From Notes: These are dairy free, gluten free, egg free and refined sugar free. Contain sesame. 

Note: I couldn’t find pomegranate seeds or pomegranates when I made this so I substituted in some dried cranberries and cut them in  half. 

Tblsp = tablespoon = 15ml

This recipe is by Susan Jane White and appears in her latest cookbook The Virtuous Tart. Reproduced with permission from the publisher Gill & MacMillan. You can buy The Virtuous Tart directly from Gill & MacMillan or from your local book shop or Amazon.co.uk

 

cranberry halva
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Pomegranate Halva

Delicious fudgy pomegranate halva
Prep Time 5 minutes
Total Time 4 hours 5 minutes
Author Susan Jane White

Ingredients

  • 340 g Light tahini
  • 3 tblsp. Coconut oil
  • 120 ml Maple syrup/Agave syrup
  • Pinch Sea salt flakes
  • Pomegranate Seeds
  • 2 - 3 tblsp. Honey

Instructions

  1. Melt the coconut oil over a very low heat. Add in the syrup and stir.
  2. Beat the tahini and pomegranate seeds into the mixture, keeping some seeds back for decorating the top.
  3. Pour about half the mixture into a small container lined with cling film. Drizzle over with the honey and then pour the remainder of the mixture over it. Prod several times with a fork and swirl to move the honey about with mixing it into the tahini. This ends up like caramel swirls.
  4. Sprinkle over the remaining pomegranate seeds.
  5. Freeze for at least 4 hours and then cut into cubes. At this stage it helped to use a bread knife and to immerse the knife in hot water before cutting.
  6. Store in the freezer.
  7. Serve with your favourite hot beverage and enjoy!

Recipe Notes

Tip: Do not let these defrost as they get messy!
1 tblsp = 1 tablespoon = 15ml
I used dried cranberries as I couldn't locate pomegranate seeds.

Adapted from The Virtuous Tart
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