Desserts & Sweet Treats
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Guest Recipe: Susan’s Pomegranate Halva

A gloomy and grey sky, crispy air, an uncertain and yet powerful wind blowing inside my hair, chilling my body to the bones. All wrapped up in layers, coats and wraps, heading to a bunch of meetings, I catch myself thinking about about my life and how grateful I am for it. The usual effect of winter days and too early Christmas Carols. I wonder what I’ve done to be worthy of all of this; hard work for sure, nothing’s ever achieved without that. But maybe the deep and strong belief that I am the greatest and only leader, hero and leader of my own life. Just like the one that says you cannot change the people and their reactions, you can change your way to cope with it all, your reactions and most importantly, your actions. I strongly believe we can have it all. We can do everything we set our mind and intention to. Maybe that’s what pushed me onto this path, along with passion, imagination & great support for sure.

All of this to say that I’ve never felt better; this world I’ve created for myself is where I feel at my most powerful and better self. It is in this world that I’ve got to meet the most inspiring and life-changing people ever. One of those is Susan Jane White. A healthy Irish nut, chef, cookbook writer, journalist, influencer (I doubt she considers herself to be influencing cause she’s quite humble too), trend setter and inspiring light. We met on Instagram actually, and are having the best digital relationship. Hopefully I’ll get to meet you one day my friend, if I put enough will and intention into it for sure.

Anyway, she’s been kind enough to accept to share two of her deadly amazing recipes on my blog as well as answer a few of my question in a Interview that I’ll share soon enough. The first recipe is insane, so incredible that I cannot keep them more than four days. This Pomegranate Halva is the ultimate dessert you’d like to always have in your freezer. Not kidding. As Susan puts it:

Good enough to make a devout Friar feel like John Travolta.

Pomegranate halva is as close as you’ll come to orgasm with your clothes on.

Enjoy darlings!

PS: You may replace the tahini (sesame butter) with almond butter – equally good and delicious!

Tahini Pomegranate Halva

Portions: serves 20-30.

Preparation time: 15 minutes.

Freezing time: 4 hours.

Ingredients

  • 3 tablespoons extra virgin coconut oil (45ml)
  • Up to 1/2 cup maple, coconut nectar, agave or raw honey (125ml)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt flakes
  • 1 x 340g jar light tahini sesame paste
  • 4 tablespoons pomegranate seeds
  • 2-3 tablespoons runny raw honey (optional)

Method

(1) On a very timid heat, gently melt the coconut oil. Let your preferred choice of syrup, vanilla and salt join the party.

(2) With a fork, beat through the tahini and pomegranate. Keep some ruby red seeds to tickle the top.

(3) Scrape half the mixture into a small rectangular container lined with cling film. Dribble runny honey over it, and scrape the remaining mixture over it. Prod it with a fork and give it a swirl to move the (optional) honey about without incorporating it into the tahini. These will taste like caramel swirls.

(4) Decorate with some more pom seeds. Freeze for 4 hours. Just like ice cream, it must be stored in the freezer or else it will melt into a holy mess. Slice big wedges from it, and marvel at its virtuous decadence.

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