Servings
12
Prep time
Cook time
Recipe
Ingredients
- ½ cup plus 2 tbsp pure maple syrup
- 1 cup hulled tahini
- 1 tsp vanilla bean paste or extract
- ¾ cup roasted pistachios
Method
- Line a small baking tin with baking paper.
- Place the maple syrup in a small saucepan over medium-high heat until it starts to bubble and foam.
- In another small saucepan, warm the tahini and vanilla over medium-low heat.
- Remove maple syrup from the heat and then pour the warmed tahini into the maple syrup. Stir until thickened.
- Pour the mixture into the baking tin and spread evenly. Top with pistachios and allow to cool at room temperature. Place in the fridge for 3 hours.
- Cut into squares and serve.
- Tip: Try coating small squares of halva in good-quality dark chocolate for a moreish chocolate treat.
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