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Rosewater Almond Vegan Halva bites

Rosewater Almond Vegan Halva Bites

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Middle Eastern
Servings 12 bites

Equipment

  • Mixing bowl A medium-sized bowl for combining the ingredients. Glass or ceramic is ideal for temperature retention.
  • Rubber spatula For smooth mixing and scraping the bowl clean.
  • Loaf Pan or Silicone Mold Use a loaf pan lined with parchment paper or silicone molds to shape the halva. Mini muffin trays or ice cube molds also work great for bite-sized portions.
  • Sharp knife For slicing into clean squares or rectangles once chilled.
  • Small Skillet (optional) To toast the almonds and pistachios, enhancing their flavor.

Ingredients
  

For the Halva Base

  • 1 cup tahini sesame paste, well stirred
  • 1/3 cup maple syrup or agave syrup for a lighter sweetness
  • 1 tsp pure rosewater adjust based on brand and strength
  • 1/2 tsp vanilla extract
  • Pinch of salt

Mix-ins and Toppings

  • 1/2 cup slivered almonds lightly toasted
  • 1/4 cup pistachios chopped, for garnish
  • 1 tbsp dried rose petals optional but beautiful
  • 1 tbsp coconut flour optional, for firmer texture
  • 1 tbsp chopped dried apricots or cranberries optional, for fruity notes

Instructions
 

Toast the Almonds

  1. In a dry skillet over medium heat, toast the slivered almonds until lightly golden and aromatic—about 3 to 4 minutes. Remove from heat and let them cool.

Mix the Wet Ingredients

  1. In a mixing bowl, whisk together the tahini, maple syrup, rosewater, vanilla extract, and salt until smooth and glossy. The mixture will thicken slightly as you stir.

Incorporate the Dry Mix-ins

  1. Fold in the toasted almonds and any optional dried fruits. If you’d like a firmer halva texture, add the coconut flour at this stage. Stir until everything is evenly combined.

Mold and Shape

  1. Transfer the mixture into your prepared loaf pan or silicone molds. Use a spatula to press it down firmly and evenly. Smooth the top.

Garnish

  1. Sprinkle the top with chopped pistachios and dried rose petals. Gently press them in so they adhere to the surface.

Chill

  1. Place the pan in the fridge for at least 1 hour or until firm. The mixture should hold its shape when cut.

Slice and Serve

  1. Once chilled, lift the halva out of the pan using the parchment. Cut into bite-sized squares or diamonds with a sharp knife. Store in an airtight container in the fridge for up to 10 days.