Pomegranate Halva


For more healthy treats during lent, watch my eager mug (and nervous fingers) on TV3’s Ireland AM every Tuesday morning, 8:30. Here’s a sample …

Prep time:

5 minutes

Cooking time:

0 minutes

Ready in:

4 hours (needs to freeze)



3 tablespoons extra virgin coconut oil

Up to 1/2 cup maple (raw dark agave or brown rice syrup will lower glycemic load for diabetics)

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 honey (optional)


On a very timid heat, gently melt the coconut oil. Let your preferred choice of syrup, vanilla and salt join the party (our local 4-letter German supermarket does a reasonable maple syrup for just 3.99).

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

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. Think caramel swirls.

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.


 And thank you to The Daily Mail for featuring so many of my recipes!


The Daily Mail Susan Jane White

This article has 9 comments

  1. jenna

    This looks incredible…going to try whipping a batch up during naptime. Brilliant calcium hit!
    Your website is great, and I am trying to steal the book from my mother for a preview while it sits on my wish list. Your approach is great, and so accessible in comparison to some others.
    Thank you.

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