ALMOND HALVA

So tasty and takes only minutes to prepare!

Makes 15–20 squares Sweetness 3/3 Difficulty 1/3 1 cup tahini butter 3/4 cup agave nectar 1/2 cup almond meal 1 tablespoon organic cacao powder TOPPING 3/4 cup raw almonds, either slivered or coarsely ground in a food processor 2 tablespoons agave nectar In a medium-sized bowl, combine the tahini, 3/4 cup agave, almond meal, and cacao and mix thoroughly. In a smaller mixing bowl, add the slivered almonds and 2 tablespoons of agave. Mix. Evenly press the halva mixture into a baking dish or container so it is approximately a half-inch thick. Sprinkle the slivered almonds on top. Cover and store in the freezer for an hour. Keep in the freezer until ready to serve so they don’t lose their shape. Cut into one-inch squares when ready. Also can be served in a mousse glass with a spoon or as a spread on toast.

Modeled by Chloe Wise. Hair and Makeup by Tami el Sombati.