Go Back
Print
cranberry halva

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