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
3tbsp Coconut Oil
150ml Almond Milk
½ tsp Ground Cardamom
6 tbsp Agave Nectar
50g Cashew Nuts
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.