If you've eaten more traditional halva, this version will likely be a bit different for you.
It's sort of like a power bar, chock full of nuts and protein. Compared to what it could be, this "everything" halva is not too sweet- the sugar comes from a small handful of dates and a bit of honey.
Though I do like picking up halva on occasion at the store, I find I'm usually somewhat disappointed at how overly sweet it is. I guess I'm always surprised and don't remember it being quite so tooth-achingly saccharine.
And besides, with all that's in it, I think this halva tastes better and is much more interesting to eat than what I can buy at the store.
Plus, if using appropriate oats, it's free from gluten in addition to eggs and milk if those are allergens you watch for.
Though caution- there are nuts.
(I always think it's quite strange that as berries they taste like graham crackers- well, they do to me, anyway.)
Everything halva is a nice sit-down treat with black coffee or tea, or great as a pick-me-up on it's own when you need a little something for a snack.
I like to slice into little fingers, perhaps 36-42 per batch.
Adapted from The Vibrant Table by Anya Kassoff
6 large medjool dates, pits removed and flesh soaked in water for 1 hour
1 c (150 g) raw hazelnuts
1 c (120 g) raw walnuts
1 c (130 g) raw cashews
1/2 c (56 g) raw pecans
3/4 c (75 g) rolled oats
1/2 c (75 g) roasted sunflower seeds
1 T (15 ml) coconut oil
1/4 c (60 ml) tahini
a pinch of salt
1/4 c plus 1 T (75 ml) honey
1/4 c (38 g) sesame seeds
1/4 c (44 g) chia seeds
1/4 c (38 g) hemp hearts
1/2 c (66 g) pumpkin seeds
1/2 c (70 g) roasted and salted pistachios
1/2 c (55 g) goji berries (optional)
Soak the dates in a bowl of water 1 hour.
Preheat the oven to 350 F/175 C.
Prepare a small pan with sides (8x8 inch, 9x9 inch... I like an 11x7) with a layer of parchment paper that extends up the sides of the pan.
Place the hazelnuts, walnuts, cashews, and pecans on a baking sheet, making sure that the hazelnuts take up a section by themselves to facilitate removal of the skin after toasting.
Toast the nuts about 10 minutes, then remove the sheet pan from the oven and allow the nuts to cool completely. Rub the hazelnuts between two layers of a towel to remove the skins, trying to keep those bits as separate as possible from the other nuts (though skin really won't hurt anything).
Place the oats in the bowl of a food processor and pulse several times so that they are mostly broken down. Remove the ground oats to a large bowl.
Pour all the nuts into the food processor along with the sunflower seeds and process until they resemble chunky breadcrumbs. Drain the dates and add them to the nut mixture with the coconut oil, tahini, and salt. Process the mixture well, until it is combined and smooth as possible.
Pour the contents of the food processor into the large bowl containing the ground oats. Add the honey, sesame seeds, chia seeds, hemp hearts, pumpkin seeds, pistachios, and goji berries.
Knead everything with your hands until everything is well-combined and the mixture is relatively homogenous. The mixture will be sticky and should hold together if your take a bit and compress it in your fist.
Turn the mixture out into the parchment-lined pan and press it tightly into a single layer.
Freeze the halva in the pan 1 hour.
Remove the pan from the freezer and lift the parchment paper and halva from the pan.
Slice the halva into serving-sized bars using a large sharp knife.
Halva can be refrigerated 3 weeks stored in an airtight container.