Halva is deliciously sweet and easy to make! The dessert is popular in the Middle East. This version is made from chana which are chickpeas. It is vegan as I have replaced the butter with coconut oil and the dairy milk with almond milk. My family found it very tasty!
I am fond of Middle Eastern dishes especially hummus, dhal and falafel. Perhaps I had a past-life in Egypt!
Makes 9 pieces
Ingredients
150g Chickpeas
3tbsp Coconut Oil
150ml Almond Milk
½ tsp Ground Cardamom
6 tbsp Agave Nectar
50g Cashew Nuts
50g Almonds
Method
Soak the chickpeas in cold water overnight.
Drain the chickpeas and blend them while still wet to form a paste.
Melt the coconut oil in a non-stick pan. Add the chickpea paste and cook for 5 minutes, stirring regularly.
Now pour in the almond milk. Bring to the boil and then simmer on a low heat for 10 minutes, stirring regularly. Add in the agave nectar, ground cardamom and roughly chopped cashew nuts and almonds. Simmer for another 5 minutes, stirring regularly until you have a sticky dough.
Pour the dough into a square baking tray and leave to cool for 30 minutes.
Put in the freezer overnight.
Next morning take the halva out of the freezer to defrost for 1 hour. Cut the halva into rectangles and enjoy!
Store in the fridge.
Looking forward to trying this!
When you say add the chickpea flour, do you mean the blended chickpeas? Wouldn’t this be more of a paste?
Could you use chickpea flour instead? (I have some in the cupboard)
Yes I mean the blended chickpeas. Well as the chickpeas are dry when you blend them it is more of a crumbly flour. Yes you can use chickpea flour also known as gram flour for a more smoothly blended halva. Hope they turn out well! 🙂
Mmm this looks delicious! Halva is popular in Russian cooking as well)))
Thank you! I look forward to reading some of your Russian recipes! 🙂
Thanks Kate!))