This airy and rich halva mousse is the perfect gluten free dessert!
1. In a mixing bowl, combine the date molasses and tahini. Add 2 tbsp of the sweet cream and stir until combined.
2. In a separate, chilled bowl whip the rest of the cream smooth and unified, about medium-stiff peaks.
3. Gently fold the whipped cream into the silan and tahini mixture. Divide into serving cups and refrigerate.
Sprinkle the flaky halva, pistachios, and pecan nuts over the halva mousse before serving.