Halvah and vegan? If you ask about them ever going hand in hand, the answer is yes! Traditionally, Halvah is a dessert served in several countries from the Middle Eastern ones to India and Pakistan. If you happen to travel to countries like Iran, Turkey, Emirate, or India, you will see it in confectionaries, sweet shops, and even on street sellers’ wheels. But never mind, as you don’t have to necessarily travel to any of these countries to taste this delicious dessert. This recipe will help you make an easy, delectable, and vegan version of halva in your kitchen.
You can make this halva with only 3 main ingredients: sugar, vanilla extract, and tahini. Notice that tahini paste, as the main ingredient of your desert should be of fine quality, only made of sesame seeds. Whether you buy it from stores or make it by yourself (How To Make an Incredible Tahini Paste), try to remember this tip.
You need a candy thermometer which is easily found in baking supply stores or online shops. Side your halva with a warm cup of tea and enjoy it served after dinner with friends or simply taste it with a cup of tea for your children. That’s it. Let’s go for it!
In order to prepare Vegan Halva, you need a standard loaf pan covered with parchment paper. You can spray the paper with Pam in order to prevent it from moving when pouring the mixture.
Put a saucepan over medium heat and combine the sugar and water in it. Continue with stirring them until all of the water is absorbed into sugar. Insert your candy thermometer to be notified when the mixture is boiling. It should come to a boil after 7-10 minutes at 250 F (121 C). When the thermometer points to this number, remove the syrup from heat.
Now bring a large mixing bowl and put tahini paste and vanilla extract into it. Mix. At this stage, add your prepared syrup to the tahini mixture and fold until well combined. You don’t need to overmix the tahini because it will make your final halva crumbly.
Then transfer the mixture to the loaf pan and pour it into the pan slowly. Use your hand to smooth the surface and leave it to cool completely at room temperature for 20 minutes.
Your tasty vegan halva is ready! In order to serve it, slice the halva and garnish with your desired topping.
Keep the remaining halva in an airtight container inside the refrigerator. Halva is usable for up to 1-2 months.
For a better smell, you are free to add 2 teaspoons of cardamom powder.
Based on the country of origin, it is common to make halva with granulated flour, semolina, khoya, or even carrot as its base.
You can replace sugar with natural sweeteners like date molasses, maple syrup, grape syrup, agave, or candy leaf, or if you like it, use brown sugar instead. Honey is another option that is in our case not vegan.
Finally, you are free to choose from a wide array of toppings and icings for your halva. It can range from ground or powdered coconut, pistachio, almond, pecan, pine nut to chocolate chips, melted dark chocolate, chopped cherry, cardamom powder, resins, and the like.