Recipes
Pomegranate and Almond Halva
Adapted from Susan Jane White recipe
Serves 25
METHOD
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.
INGREDIENTS
- 3 tablespoons extra virgin coconut oil
- 125ml (raw) honey
- 1 teaspoon vanilla extract
- Pinch of sea salt flakes
- 1 x 340g jar light tahini
- 4 tablespoons pomegranate seeds
- Sprigs of fresh herbs – thyme or oregano are good. Alternatively, use 1 tsp dried mixed herbs
- Handful of almonds
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Jenny White
Jenny White is a Registered Nutritional Therapist who graduated from the College of Naturopathic Medicine and is a member of the Nutritional Therapists of Ireland (mNTOI). She holds a Certificate in Neuro Linguistic Programming (NLP) and is currently undertaking a Master of Science Degree in Advanced Nutrition (Research and Practice) with the University of Middlesex. Her specialist interest areas are digestive health and mental health with a particular focus on the gut-brain connection.