Pomegranate and Almond Halva
Adapted from Susan Jane White recipe
Prep a small rectangular container by lining with cling film and set aside.
On a low heat, melt the coconut oil to a liquid. Using a fork, gently whisk in the honey, vanilla and the salt. Then add the jar of tahini, working at speed so the mixture doesn’t seize.
Lastly, tumble through the nuts and pomegranate, reserving a couple to scatter along the top.
Scrape into your prepped dish and freeze for 6 hours.
You can slice shards from the block of halva once frozen.
Just like ice cream, it must be stored in the freezer.