6 servings 15 minutes to make.
Gluten free and vegan (NO BAKE)
2 cups Agave
2 cups Tahini
1 tsp Vanilla extract
1 1/2 cups Pistachios or almonds, unsalted toasted
Garnish: Fresh Rose Pedals (optional).
Gather the ingredients.
Lightly spray oil (coconut oil) a 6-cup mold, loaf, or cake pan.
Heat the Agave in a heavy-bottomed saucepan over medium heat until it reaches 240 F or the soft-ball stage: when a bit of the syrup is dropped into cold water it should form a soft, flexible ball.
Allow the Agave to cool slightly and add the vanilla and nuts.
Gently fold in the tahini and stir until the mixture is well blended.
Pour the mixture into the prepared pan and cool completely.
Wrap the halvah well and refrigerate it for 24 to 36 hours so the halwa's characteristic crystallized texture can fully develop.
Cut the halwa into slices while it’s cold but serve at room temperature. The halwa will keep in the refrigerator for several months.
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