Baked halva is the new Middle Eastern style crème brûlée. It's creamy, delicious, gluten-free, and vegan.
1/3 c Seed + Mill Organic Tahini
3 tbsp maple syrup
3 tbsp Oatly milk (or another dairy-free alternative)
1 tbsp olive oil
1 pinch salt
Desired toppings (we used crushed nuts, seeds, and rose petals)
1. Preheat oven to 400 °F. Set aside 2 ramekins.
2. In a large bowl, beat the tahini, maple syrup, milk, olive oil, and salt until creamy and smooth.
3. Evenly distribute the tahini mixture into bowls and bake until the top is a light brown, about 10 minutes
4. Remove from the oven and sprinkle with your toppings!