Halva's sweet journey: From tradition to a healthy treat

Homemade halva can be not only a delightful addition to coffee but also a nutritious and healthy snack. This recipe is suitable for those on a gluten-free diet. By substituting honey with erythritol, it has fewer calories and does not raise blood sugar levels.

The origin of halva is surprisingly complex. Theofanis Mitsoulas explains:

It's hard to say who started producing it first. Halva, or rather helva, is not a Greek word. Halva comes from Asia and later migrated to the regions we call Asia Minor.

Greeks refer to halva as a homemade dessert made from various ingredients – sesame and semolina with dried fruits, butter, and honey. Halva is also associated with Macedonia, Iran, and Israel, where it is made from tahini and sugar, sometimes with nuts, vanilla, or chocolate added.

Some people consider India to be the birthplace of halva. In this country, it can be made from semolina or cooked carrots.

If you want to make halva at home, you'll need the following ingredients:

• 60 millilitres of coconut oil,
• 4 tablespoons of erythritol,
• a pinch of salt,
• 200 grams of tahini,
• 2 tablespoons of coconut flour.

Preparation

1. In a double boiler, mix the coconut oil with erythritol.
2. Remove the bowl, then add the tahini, coconut flour, and a pinch of salt.
3. Mix everything thoroughly, then transfer to a dish lined with baking paper.
4. Refrigerate for at least 3 hours.

Homemade halva tastes wonderful with nuts and alongside vanilla ice cream. You can also transform it into truffles. Simply combine it with melted chocolate and form small balls from the mixture.

Crumbled halva makes a fantastic addition to coffee and desserts. Another interesting idea is mixing it into cream for layering a cake.