Chocolate Halvah Pie: My latest Creation!
I developed it in Honor of Israel’s 70th birthday celebration, and all my Israeli Shabbos Guests wholeheartedly approved and raved!
OK. Seriously. It is the stuff of proverbial dreams.
- To die for
- Satisfying in small servings. You won’t believe this: It made me twenty servings!
Chocolate Halvah Pie: One Bad News but Lots of Good News
- The one bad news I was not able to get around is, Halvah errs on the cloying sweet side.
- But the good news is, the chunk Halvah I use in the recipe goes a really long way.The sweetness is greatly mitigated by all the other awesome ingredients. The end dessert is just sweet enough, not even a drop more!
- Vegan Cream Cheese
- Good shot Rum or Brandy
- Cacao Nibs or unsweetened Chocolate Chips
My Chocolate Halvah is overlaid with Sephardi Flavors
Ground Rose Petals, easy to find and inexpensive. And Cardamom. All this deliciousness in one fantastic dessert: How can you miss?
Granola Crust is unbelievable
I have been my own unsweetened granola and using it everywhere, sweet and savory. One batch is large and lasts me a good few weeks. Granola is my new croutons!
You are totally in control with homemade Granola:
Hate the added sugar in commercial granola? Thought so! Mine is sweetened only with dates, and very lightly!
Nut-Free? Use all seeds! Chocolate Lover? use cocoa nibs. Coconut lover? spread the shredded coconut love really thick!
With that said, you can settle for a good quality commercial granola, and eliminate the honey in the crust.
I tried freezing the Chocolate Halvah Pie
Success! Yay! All I did was transfer the pie from the freezer to the refrigerator on serving day, and it behaved in an exemplary manner. Yup, I think you can tell: I am ridiculously proud of my creation!
You can go with two smaller Chocolate Halvah Pie desserts
Same work, same recipe. Just press the crust and pour the filling onto two pies. Why divide the recipe if you can eat one and freeze one?
A word about sunflower lecithin:
I find it to be the most satisfactory of all the emulsifiers I have worked with. 100% pure, and works perfectly even with uncooked preparation. Sunflower Lecithin is easy to find and inexpensive. It makes the preparation of homemade nut and seed milks a pleasure, at a fraction of store bought, and infinitely better and healthier. It has a totally neutral flavor, so it doesn’t interfere with any of your flavors in any recipes you might use it in.
Although I firmly believe this dessert has plenty going for it, if you decide to be even more outrageous and fold in 1/2 cup crushed toasted pistachios in the finished filling, go for it (make sure you don’t blend them into the batter, just fold them in.)
- 2 cups granola
- 1 cup unsweetened shredded coconut
- 1/3 cup Tehina paste
- 1/3 cup honey
- 1 pound vanilla Halvah (good quality please! It will make all the difference), crumbled
- 2/3 cup tehina paste
- 2 8-ounce containers vegan cream cheese
- 1 pound silken tofu
- 1/3 cup honey
- 1/4 cup unflavored rum or brandy (real: Liquor stores)
- 1/4 cup sunflower lecithin (health foods stores)
- 3 tablespoon rose water
- 1 cup bittersweet or semisweet chocolate chips
Make the crust:
Grind all ingredients finely in a food processor. The mixture should be sticky. Add a drop of tehina if needed to get it sticky.
Press the crust firmly in a 12" pie plate. If your pie plate is a little narrower, make sure it is at least 2 inches deep.
Make the filling:
Blend all ingredients except the chocolate in a food processor, until perfectly smooth.
Pour 3/4 of the mixture over the crust. No need to measure, just eyeballing.
Melt the chocolate on a very low flame, or microwave it for one minute. Add the melted chocolate to the batter remaining in the food processor and blend until thoroughly incorporated. Pour the chocolate batter gently and evenly over the white batter.
Chill the pie until set, 3-4 hours. cut in small wedges. You will get 20 or more servings.