Prep Time: 10 minutes
Total Time: 25 minutes (plus 3 hours setting time)
The Asian recipe for halva inspired us to create our Vegan Coconut Matcha Halva. It is made with tahini that keeps the savoury, nutty halva flavour. You can choose to add any natural sweetener. We decided on maple syrup as it crystallises and hardens as it cools. This coconut-ty flavoured matcha halva makes a great snack when paired with your favourite matcha beverage. What's more, you can smile because it's vegan, refined, and sugar-free!
1 teaspoon Fubuki Culinary Organic Matcha
½ teaspoon water
½ teaspoon vanilla extract
¼ cup (70g) tahini
¼ cup (70g) coconut butter
¼ cup (80g) maple syrup
- Grease a glass baking dish or loaf pan.
- Dissolve the matcha in the water. Add the vanilla extract and mix well.
- In a saucepan, add the dissolved mixture, tahini and coconut butter. Stir over low-medium heat until the coconut butter has melted.
- In a separate small saucepan, add maple syrup and heat until the mixture reaches 130°C (266°F). If you don't have a thermometer, use a medium temperature setting on the cooktop to heat the maple syrup. This should take roughly 2 minutes and 30 seconds. The maple syrup will bubble, forming some foam, but this is normal.
- Once the maple syrup has reached the desired temperature, turn the heat off and add the warmed tahini-coconut mixture to the saucepan. Stir with a wooden spoon stir until the mixture starts to thicken and is less shiny. This should take about 10 seconds. Then immediately pour the mixture into the prepared dish in an even layer. Leave to cool at room temperature for around 3 hours. Cut the halva into small squares and serve.
Note: Halva can be stored in an airtight container at room temperature for up to 3 weeks.