Have you ever heard of halva? If you’re Greek, you probably have, as this is a staple dessert during periods of lent when many abstain from eggs and dairy. This delightfully vegan dessert is a breeze to put together and when it is done in chocolate as it is here, you’ll find yourself desperate to come up with an excuses to make it over and over again. We think that I just want to…is reason enough.
Not only is halva delicious, it is also so versatile. We have previously posted a halva recipe which was flavoured with orange and raisins. Super delicious! The lovely thing about halva is that once you get the basic recipe down, you will find it pretty easy to experiment with other flavours and combinations of ingredients. So here, we did just that. We decided to mix in some cocoa powder, dairy free chocolate pieces and finely chopped walnuts to create a chocolate lovers halva.
So many incredible things happen in the world, by accident. Fortuitous accidents in medicine have led to the discovery of quinine, the small pox vaccination and x-rays. Artists like Da Vinci and Cozens searched for inspiration in the dirt on walls and streaks on stones; deliberate use of accidental imperfections which helped shape an entire art movement and created masterpieces. In fashion, Calvin Klein got his start because a coat buyer got off the elevator on the wrong floor and stepped into Klein’s workroom. He then proceeded to place a $50,000 order for coats. Seriously!
Have you ever made a bowl of Cream of Wheat cereal and not been able to eat it right away? Maybe you had to tend to a fussy baby, a pesky telemarketer or a parcel delivery (hurray for on-line shopping). No matter the interruption, when you finally settled in to add milk to your porridge, you were faced with a solid mass of wheat semolina. The fact that, as semolina sits it firms up, is what halva banks on.
The halva recipe which we are sharing here is grain-based and not the same thing as the nut butter or tahini based crumbly dessert with which it is often confused (no kidding, since they both go by the same name!). This halva is semolina based and has a soft and somewhat gelatinous texture. It is a great dessert to pull together when you have unexpected company or a sudden onset of sweet tooth-itis. Because halva is not baked, it can be made quite quickly, and is ready to eat as soon as it cools and retains it’s shape. An added bonus is that halva does not contain eggs or any dairy products, making it a wonderful treat for anyone following a vegan diet or for those abstaining from eggs and dairy during lent.