Halva Fruit Board
For us, Thanksgiving is all about connecting with family and friends over a warm and cosy meal, around an inviting table. The early start allows us to slow down a bit and enjoy long lingering conversations, preferably over a shared halva dessert board! There are no rules here, just go for the flavors you love. What we especially like about this board is the combination of sweet and savory elements!
½ lb Seed + Mill Halva (we chose Pistachio, but all flavors work!)
Selection of fruit (we used grapes, clementines, pear slices, pomegranate and gooseberries, but any kind of fresh or dried fruit will work!)
Chocolate chunks (we used the tahini truffles we made with Daydream Dessert)
Slices of fruit bread
Small pot of Seed + Mill Organic Tahini for dipping the bread and fruit slices
1. Watch our short assembly video here!
Photo and video courtesy of Noreen Wasti
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!