Buffy Ellen Gill originally made this for a Middle Eastern-inspired plant-based workshop she was hosting. The aim was to emulate a sesame seed halva, without the sugar, and it turned out great! She studded mine with pistachios and pomegranate seeds for extra Middle Eastern vibes, but it also works brilliantly with almonds and raisins.
- ½ cup dried dates
- ½ cup hulled tahini
- 2 tbsp cacao butter, melted
- 1 tsp vanilla extract
- 1 tsp miso paste
- pinch sea salt
- ½ cup shelled pistachios
- seeds of ½ pomegranate
Blend dates in a food processor to a fine paste, then add the tahini, cacao butter, vanilla, miso and salt and blend until smooth.
Add pistachios and pulse until lightly chopped, then stir through the pomegranate seeds and press into a lined loaf tin (I use a 23 x 10cm).
Place in the freezer for one hour until fully set, then slice and serve straight from the freezer.
