Best 4 Vegan Sesame Halvah Recipes
Embark on a delectable journey into the world of vegan halvah, a sweet and nutty confection that tantalizes your taste buds with its rich, creamy texture and symphony of flavors. This ancient Middle Eastern dessert gets a modern makeover with our collection of three delectable vegan sesame halvah recipes, curated to cater to diverse dietary needs and preferences. Whether you're gluten-free, paleo, or simply seeking a plant-based indulgence, our recipes offer a delightful treat for every palate. From the classic sesame halvah with its nutty, subtly sweet flavor, to the tahini halvah with its creamy, rich texture, and the chocolate halvah with its indulgent, decadent taste, these recipes promise an explosion of flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SESAME HALVA, RAW VEGAN, GLUTEN FREE, WHEAT FREE, DAIRY FREE
This is possibly the most nutritious sweet treat in the world. A delicious rich melt in the mouth halva. Great for babies and children. Sesame seeds are the highest source of calcium (975gms per 100gms -9 times that of whole milk-), high in iron (14.55grams -grain fed beef mince has only 1.99grams-) an almost equal amount of protein to beef and numerous other nutrients. This has become a staple in our house and the combinations are endless. I like to mix in chopped pistachios. You can use other things such as prunes, date paste, dried cherries, apricots, coconut, cocoa powder or other nuts and flavourings. you can add more dates if you prefer it sweeter. You could also try using tahini to make it easier.
Provided by canthelpmyself
Categories Candy
Time 15m
Yield 300 grams, 3 serving(s)
Number Of Ingredients 3
Steps:
- process the sesame seeds for until a paste consistency, scrapping down the sides as required. This may take several minutes. If your machine gets warm (you don't want the paste getting too warm) just take a break and let it cool a bit. Now you have your own fresh tahini.
- Add the finely chopped dates (can use date paste here, I make my own date paste when I'm motivated so I've got it there for later) and vanilla and process scrapping down the sides until the dates are incorporated and the halva is a thick grainy paste. At this stage you take it out and mix by hand any additions you would like.
- Press it into a suitable container, preferably a shallow one and put it in the fridge, it's now ready to eat as is but it will firm up nicely overnight. Once it's set I like to tip it onto a plate and cut chunks off like cheese. Will keep in the fridge for a while.
VEGAN SESAME HALVAH
A sweet Middle Eastern candy that's great for the entire family. Healthy and simple! Keep refrigerated.
Provided by kiraascooking
Categories Nut Candy
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Pour sesame seeds into a coffee grinder; grind into a fine, sticky powder, about 45 seconds.
- Pour sesame powder into a large bowl. Mix in pistachio nuts, honey dates, carob powder, and vanilla extract. Mix by hand until a stiff dough forms. Add water if dough is not forming properly. Press into a pan; slice into squares.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 15.7 g, Fat 19 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 0.4 g, Sodium 35.3 mg, Sugar 5.7 g
HALVA 5 WAYS
The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe can be varied to your heart's content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.
Provided by Mindy Fox
Categories Sesame Dessert Vanilla Dairy Free Peanut Free Freeze/Chill Pistachio Chocolate Lemon Poppy
Yield Makes about 1 lb.
Number Of Ingredients 4
Steps:
- Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
- Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
- Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
- Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
- Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
- For Pistachio-Rose Halva
- Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
- Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
- For Cardamom-Chocolate Halva:
- Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
- For Lemon-Poppy Seed Halva:
- Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
- Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
- Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
- For Chocolate-Za'atar Halvah:
- Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
HALVAH
Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.
Provided by Melissa Clark
Categories candies, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line an 8- x 8-inch baking pan with parchment paper.
- Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
- While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
- Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams
Tips for Making the Best Vegan Sesame Halvah:
- Use creamy almond butter: This will give the halvah a smooth and creamy texture. If you don't have creamy almond butter, you can make your own by blending roasted almonds in a food processor until smooth.
- Toast the sesame seeds: Toasting the sesame seeds will bring out their nutty flavor. You can toast them in a pan over medium heat, stirring constantly, until they are golden brown.
- Use a heavy-bottomed saucepan: This will help to distribute the heat evenly and prevent the halvah from burning.
- Stir constantly: Stirring the halvah constantly will help to prevent it from sticking to the pan and burning.
- Use a candy thermometer: A candy thermometer will help you to ensure that the halvah reaches the correct temperature. The ideal temperature for halvah is 240 degrees Fahrenheit.
- Pour the halvah into a lined pan: This will make it easier to remove the halvah from the pan once it has set.
- Let the halvah cool completely before cutting it: This will help to prevent the halvah from crumbling.
Conclusion:
Vegan sesame halvah is a delicious and nutritious treat that is perfect for any occasion. It is made with simple ingredients and is easy to make. So next time you are looking for a sweet and satisfying snack, try making this vegan sesame halvah. You won't be disappointed!
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