I feel like I haven’t stopped eating crap since Halloween. It’s like I got the taste for sugar and I just can’t give it up. Tell me I’m not alone in this, the struggle is real! Lucky for me this halva recipe came into my life at just the right time. How I’ve never tried this sweet treat before, I don’t know, I’m obviously late to the party (not uncommon).
This simple mixture of tahini and cinnamon is so versatile! I made this recipe as a decadent sauce and used it like caramel with apples. Mind blown! I can’t wait to drizzle it over pancakes!
Rachel suggests enjoying your halva with socca, a naturally gluten free and vegan flatbread made from chickpea. She found this simple recipe and added seasonal spices like nutmeg and cardamom to warm it up for the winter.
Sprinkle your halva smothered socca with pomegranates for a festive holiday party treat or just a simple snack at home (because we know you’re fancy on the inside).
Cinnamon Halva Spread / Holy Halva!
1 C. Tahini
1/4 C. Maple Syrup (use honey for a more traditional halva flavor)
1 tsp. cinnamon
pinch of salt
So simple, yet sinfully delicious. Mix tahini, maple syrup, cinnamon and salt together until fully incorporated. Tahini has a tendency to become thick pretty fast when mixed with other ingredients, so stir slowly and add a bit of almond milk if it gets too thick. You want this to be smooth enough to spread, but feel free to make this into a sauce consistency if you have plans for waffles or pancakes in the near future. This would be a killer syrup alternative!