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Lentil-Free Chocolate Halva (Vegan)

A dense, fudgy flour-based halva made with cocoa, walnuts, and lemon zest, set in the fridge.

Time
3 h
Serving
471 kcal
Ingredients
≈ $0.40
Protein
6 g
Lentil-Free Chocolate Halva (Vegan)

Ingredients

1
  1. 1 Sunflower oil 15 ml
  2. 2 Wheat flour 25 g
  3. 3 Sugar 20 g
  4. 4 Brown sugar 15 g
  5. 5 Cocoa powder 5 g
  6. 6 Dried lemon zest 1 g
  7. 7 Walnutspack 150 g ≈ $4.00 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Heat sunflower oil in a saucepan over medium heat, then stir in the flour and fry for 5–7 minutes until golden and nutty-smelling.

  2. Add 80 ml water, both sugars, and the zest, heating just until the sugar dissolves (about 3 minutes, do not boil).

  3. Stir in the cocoa until smooth, then cook for 2 more minutes until the mixture thickens.

  4. Chop the walnuts7 finely and fold them into the mixture, then remove from heat.

  5. Press into a lined tray (with foil or parchment), smoothing the top.

  6. Cool for 30 minutes, then refrigerate for 2 hours until firm.

  7. Lift out of the tray and cut into squares.

In short

  • In the planner this dish is cooked for two days: reheat on day two.

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