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
Ingredients
- 1 Sunflower oil 15 ml
- 2 Wheat flour 25 g
- 3 Sugar 20 g
- 4 Brown sugar 15 g
- 5 Cocoa powder 5 g
- 6 Dried lemon zest 1 g
- 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
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.
Add 80 ml water, both sugars, and the zest, heating just until the sugar dissolves (about 3 minutes, do not boil).
Stir in the cocoa until smooth, then cook for 2 more minutes until the mixture thickens.
Chop the walnuts7 finely and fold them into the mixture, then remove from heat.
Press into a lined tray (with foil or parchment), smoothing the top.
Cool for 30 minutes, then refrigerate for 2 hours until firm.
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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