Spring is officially here today as 21st March marks the beginning of this beautiful season. We have been having good weather the past days and the day is getting bigger. The temperature is rising, the trees are blooming, the birds are chirping early in the morning and in the park we go walking to in the morning, is full with caterpillars.
The fasting period of Lent has a long way to go yet, so I always try and make new interesting Lenten recipes.
I had some leftover halvas from Kathara Deftera and I remembered a dessert I used to make years ago with biscuits and chocolate, so instead of using biscuits I used halvas. I had both chocolate halvas and vanilla flavour so I melted some couverture chocolate, added a teaspoon or margarine and some syrup from a spoon sweet (you can add honey but it is not vegan or maple syrup if you like), I roasted some nuts and used dried fruit and spoon sweet, fleur du sel and coarsly ground black pepper and cinnamon and each bite was a surprise and a burst of different flavours. It was so delicious that I made it twice in 3 days.
It is a very healthy dessert but full of calories, so a small piece is enough to get your blood sugar levels back to normal.
I started making them as individual bites but I was in a hurry so I made a few and the remaining I mixed all the ingredients in the chocolate and put it in a bowl.
Halvas with Chocolate, Nuts and Dried Fruit (Vegan), recipe by Ivy
Preparation time: 10 minutes
Cooking time: 5 minutes
125 grams couverture chocolate
1 tsp margarine
2- 3 tsp quince or other syrup
¼ tsp fleur du sel (Organic pure salt from the coast of Mani or unrefined sea salt)
Coarsely grated black pepper
Pinch of cinnamon
175 grams halvas chocolate or vanilla flavour, cut in small cubes
85 grams roasted almonds
Quince or other spoon sweet
Chocolate same as above
8 dried apricots or other dried fruit (such as prunes, figs, dates, pineapple)
½ cup roasted walnuts
½ cup roasted pecans
½ cup dried cranberries or raisins
Coconut and cinnamon, for sprinkling on top
Roast the almonds and cut them in big pieces.
Melt chocolate in a bain marie, add margarine and syrup and when it is ready, add the spices and mix keeping it over the hot water, to prevent it from hardening.
Add the remaining ingredients and mix, to coat everything.
Line a bowl with cling film and add the mixture. Cover with the cling film and flatten on top. Refrigerate for at least half an hour.
If you cannot remove it from the bowl, add hot water in a bigger bowl and place the second bowl inside for a few seconds, until you can remove it.
Remove cling film, flip it over in a plate and sprinkle some chocolate syrup, sprinkle some cinnamon and coconut on top.
Roast the pecans and walnuts. Dip a piece of halvas with a piece of walnut or pecans and dried fruit. Dip in the chocolate and remove with a fork leaving most of the chocolate drip off.
Remove in mini cupcake liners.
This recipe goes to the event Creative Concoctions, created and hosted by me. Hope to see some of your creative concoctions by the 30th March.
Kopiaste and Kali Orexi!!