Mouthwatering Vegan Israeli Halva Torte: A Rich and Decadent Dessert Experience

Allergens

Tree nuts (almonds, coconut)

Ingredients

• 1 cup raw tahini paste
• 1/2 cup coconut oil
• 1/2 cup coconut milk
• 1/2 cup almond flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup slivered almonds, toasted
• 1/2 cup raisins
• 1 cup vegan dark chocolate chips
• 1/4 cup coconut flakes, toasted

Instructions

1. In a medium bowl, whisk together tahini paste, coconut oil, and coconut milk until smooth.
2. Gradually add almond flour, cornstarch, salt, cinnamon, and sugar, mixing well after each addition.
3. Stir in lemon juice and mix until combined.
4. Fold in slivered almonds and raisins. e) In a separate bowl, melt vegan dark chocolate chips using a double boiler or microwave in 20 second increments, stirring after each interval. f) Pour the melted chocolate into the tahini mixture, mixing until well combined and smooth. g) Stir in toasted coconut flakes. h) Line an 8 inch springform pan with parchment paper, ensuring it extends over the edges for easy removal. Pour the halva mixture into the prepared pan. i) Smooth the top and refrigerate for at least 4 hours or until firm.

Chef’s Insight

The combination of tahini, coconut oil, and coconut milk creates a rich, creamy base that mimics the mouthfeel of traditional dairy-based desserts, making it an excellent option for vegans.

Notes

Use high-quality vegan dark chocolate for the best flavor and texture.