These vegan halva bars are definitely not your everyday dessert! Absolutely irresistible, strangely addictive and gluten free.
Halva is one of those things I find strangely addictive. The first time I had it as a kid, I wasn't crazy about it. I found it to be a little "pasty" and had an odd taste I couldn't quite describe. But for some reason, I kept going back to it, and before I knew it, I found myself eating it right out of the clear, green lidded tub with a fork. Not exactly the best thing an overweight 10 year old could be doing... but hey, I was a foodie child, what can I say?
Although there are many versions of it, the halva (or Halawe, as we've always called it) we grew up eating, was made with tahini, honey or sugar, and pistachios. These bars are our twist on the luscious Middle Eastern treat. A tad less sweet, and on a crispy oat and date crust. The filling is a combination of coconut cream and tahini whipped with a couple of tablespoons of confectioners' sugar and a little bit of almond flour to bind it together. The pistachios on top give it a little crunch, and the pomegranate molasses add some acidity to offset the sweetness a little bit.
Enjoy!
Other Middle Eastern Desserts You Must Try
- Maamoul
- Kanafeh
- Sfuff (turmeric cake)
- Montecaos ( cinnamon cookies)
- Rose Water Almond Milk Pudding
- Halvah Stuffed Dates Dipped in Chocolate
- Semolina Borekas with Orange Blossom Syrup
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Vegan Halva Bars
- Total Time: 4 hours 48 mins
- Yield: 10 bars 1x
Description
These vegan halva bars are definitely not your everyday dessert! Absolutely irresistible, strangely addictive and gluten free.
Ingredients
- For the crust:
- 1 cup old fashioned oats
- ½ cup almond flour
- 6 Medjool dates, pitted
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ¼ tsp coriander
- Pinch of salt
- For the halvah filling:
- 5.4 oz coconut cream
- ⅓ cup plus 2 tablespoon tahini
- 3 tbsp confectioners' sugar
- 2 tbsp almond flour
- 2 tbsp shelled pistachios, chopped
- Crushed pistachios and pomegranate molasses for garnish
Instructions
- Preheat the oven to 350F. Line A 8X8 inch baking dish with parchment paper and coated lightly with cooking spray
- Combine all the crust ingredients in the food processor and pulse until they come together. Press the mixture into the lined baking dish, so it slightly comes up the sides. Bake for 25-28 minutes until it starts to crisp up. Set aside to cool completely.
- In the meantime, prepare the halvah filling. Using an electric mixer, whip together the coconut cream, tahini and sugar for 2-3 minutes. Add the almond flour and continue mixing for another minute. Using a spatula, fold in the chopped pistachios
- Spread the filling over the cooled crust, sprinkle some chopped pistachios on top and refrigerate for at least 4 hours or overnight. Cut into bars and drizzle pomegranate molasses on top. Store in an airtight container in the refrigerator
- Prep Time: 4 hours 20 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: baking
- Cuisine: Vegan / Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: 249
- Sugar: 13
- Sodium: 109
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 7
- Cholesterol: 0
Rosemarie
Hi. I will definitely make this! Question, under the halvah filling ingredients it states: "2 tbsp cup almond flour". Which is it? Tbsp or cup? Thank you.
Vicky & Ruth
Hi Rosemarie,
We meant 2 tablespoons, so sorry about the typo! Thank you for catching it and letting us know. It's corrected now!
Laurel
I LOVE halva - seriously one of my favorite sweets! These halva bars are going to become a staple in my life!
Vicky & Ruth
Thank you Laurel!! We love Halva too, hope you enjoy these bars!
Vegan Town - אוכל טבעוני
Yum, thank you for the recipe!
Kacy
What would be an easier to find substitute for pomegranate molasses?
Vicky & Ruth
if you have a balsamic vinegar glaze, it could work. Or you can buy some here: http://amzn.to/2pblSLw
Faith London Comrie-Brathwaite
My mom was so surprised she loved these halva bars. Thank you for the recipe.
Leah
Hi! Can I use honey or maple instead of the powdered sugar?
Vicky and Ruth
Not really sure. The powdered sugar thickens the tahini, so the bars can be sliced. However, Tahini tends to thicken with other ingredients are well. You could try maple syrup or honey and see if the tahini will thicken.
Donna
These were delicious, but we had to eat them frozen. They did not set! I followed the recipe exactly. Can I add more almond flour or regular flour to firm them up?
Vicky and Ruth
We are sorry, they didn't set for you. Yes, you can probably add more almond flour to firm them up unless you liked them frozen and you can keep the recipe as is.