Raw Pistachio Cashew Halva

After the indulgences of the holidays, many of us move away from decadent treats and desserts. But that doesn't mean a sweet tooth need be denied, especially when it's as easy and healthy as this homemade halva.

If you've ever had the opportunity to experience the unique texture of fudgy and grainy halva, chances are you won't forget it. In my case, halva can be pretty much irresistible on those occasions when I indulge the craving. A popular sweet in the Middle East, the primary components are tahini (sesame seed paste), nuts and sweetener, such as honey. Often it is flavored with chocolate and sometimes it is made with flour and simmered in a syrup. Halva is not particularly complicated to make at home, although many of the recipes I've come across contain more processed sugar than I care to consume and some require simmering time.

This raw version simplifies the whole process and contains only a modest amount of honey to satisfy the sweet tooth. Pistachios, cashews and whole sesame seeds shine here with nutty tahini, honey and vanilla. A portion of the sesame seeds may be ground if desired for a smoother version.

My desire for unadulterated halva was satisfied in hardly anytime at all and a few small bites are all that is needed though the temptation to eat more than one little bite is menacing.

Raw Pistachio Cashew Halva

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on January 15, 2015

Sweet chunky balls of sesame seed and tahini halva with raw pistachios and cashews

Preparation: 15 minutes

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Ingredients:

1/2 cup raw pistachios
1/4 cup raw cashews
1 cup sesame seeds
1/4 cup tahini
1/4 cup raw honey
1 teaspoon vanilla
pinch of sea salt

Instructions:

Process the nuts in a blender or food processor until coarse. Transfer to a medium bowl.
Stir in 3/4 cup of the sesame seeds and the tahini, honey and vanilla until well combined.
Sprinkle the remaining sesame seeds onto a small plate or piece of waxed paper. Shape about 1 tablespoon of the mixture into a small ball and roll in the sesame seeds. Repeat with remaining mixture. Chill in the refrigerator for 20 minutes before serving.
Store any remainders in the refrigerator in a covered container.

Makes 16 1-inch balls