This vegan dessert is made with store bought halvas, chocolate, toasted nuts, candied fruit or spoon sweets (glyka tou koutaliou) and coconut.
Before going to the recipe let me wish you A Happy Spring time!
Spring is officially here today as 21st March marks the beginning of this beautiful season.
We have been having good weather the past days and the day is getting bigger.
The temperature is rising, the trees are blooming, the birds are chirping early in the morning and in the park we go walking to in the morning, is full with caterpillars.
The fasting period of Lent has a long way to go yet, so I always try and make new interesting Lenten recipes, which are mostly vegan.
How to make a Vegan Dessert with store bought Halvas
For those living abroad, you can get Halvas in Greek or Middle Eastern stores and Amazon.
Instead of using biscuits, I used halvas.
I melted some vegan couverture chocolate and added some margarine and syrup from the quince spoon sweet, to keep it soft.
I had both types of chocolate and vanilla flavour halvas which I cut into small pieces, toasted some almonds, added some quince preserve as well as some fleur du sel and coarsely ground black pepper and cinnamon and mixed them in the melted chocolate.
I lined a bowl with cling film and added some coconut as well as the mixture.
I covered it with the cling film and flattened it on top. I then refrigerated it for about half an hour, for the chocolate to harden again.
I then removed the cling film, flipped it over in a plate and sprinkled some chocolate syrup, cinnamon and coconut on top.
If you cannot remove it from the bowl, add hot water in a bigger bowl and place the second bowl inside for a few seconds, until you can remove it.
Some more ingredients you can add to the dessert:
- Dried fruit, such as apricots, plums, figs, dates, pineapple etc.
- Roasted pecans, walnuts, hazelnuts, pistachios etc. Κ
- Raisins, cranberries, goji berries, aronia berries, etc.
- Candied fruit or other fruit preserves (glyka tou koutaliou).
- Vegan cookies or biscuits.
Each bite was a surprise and a burst of different flavours. It was so delicious that I made it twice in 3 days.
It is a very healthy dessert but full of calories, so a small piece is enough to get your blood sugar levels back to normal.
With this quantity, we can make two big ones or one big one and ten smaller ones.
This recipe goes to the event Creative Concoctions, created and hosted by me. Hope to see some of your creative concoctions by the 30th March.
- 125 grams couverture chocolate
- 1 tsp margarine
- 2- 3 tsp quince or other syrup
- ¼ tsp fleur du sel (Organic pure salt from the coast of Mani or unrefined sea salt)
- Coarsely grated black pepper
- Pinch of cinnamon
- 175 grams halvas chocolate or vanilla flavour, cut in small cubes
- 85 grams roasted almonds
- Quince or other spoon sweet
- Chocolate sauce
- Coconut and cinnamon, for sprinkling on top
- Roast the almonds and cut them in big pieces.
- Melt chocolate in a Bain Marie, add margarine and syrup and when it is ready, add the spices and mix keeping it over the hot water, to prevent it from hardening.
- Add the remaining ingredients and mix, to coat everything.
- Line a bowl with cling film and add the mixture. Cover with the cling film and flatten on top. Refrigerate for at least half an hour.
- If you cannot remove it from the bowl, add hot water in a bigger bowl and place the second bowl inside for a few seconds, until you can remove it.
- Remove cling film, flip it over in plate and sprinkle some chocolate syrup, some cinnamon and coconut on top.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 113Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 47mgCarbohydrates 14gFiber 1gSugar 9gProtein 2g
Kopiaste and Kali Orexi!!