Pomegranate Halva

 

For more healthy treats during lent, watch my eager mug (and nervous fingers) on TV3’s Ireland AM every Tuesday morning, 8:30. Here’s a sample …

Prep time:

5 minutes

Cooking time:

0 minutes

Ready in:

4 hours (needs to freeze)

 

 

3 tablespoons extra virgin coconut oil

Up to 1/2 cup maple (raw dark agave or brown rice syrup will lower glycemic load for diabetics)

1 teaspoon vanilla extract

Pinch of sea salt flakes

1 x 340g jar light tahini sesame paste

4 tablespoons pomegranate seeds

2-3 tablespoons runny honey (optional)

 

On a very timid heat, gently melt the coconut oil. Let your preferred choice of syrup, vanilla and salt join the party (our local 4-letter German supermarket does a reasonable maple syrup for just 3.99).

With a fork, beat through the tahini and pomegranate. Keep some ruby red seeds to tickle the top.

Scrape half the mixture into a small rectangular container lined with cling film. Dribble runny honey over it, and scrape the remaining mixture over it. Prod it with a fork and give it a swirl to move the (optional) honey about without incorporating it into the tahini. Think caramel swirls.

Decorate with some more pom seeds. Freeze for 4 hours. Just like ice cream, it must be stored in the freezer or else it will melt into a holy mess. Slice big wedges from it, and marvel at its virtuous decadence.

 

 And thank you to The Daily Mail for featuring so many of my recipes!