This airy and rich halva mousse is the perfect gluten-free dessert!
Mix the Date molasses with raw tahini.Add a little (2 tbsp) sweet cream and stir. Whip the rest of the cream in a mixer until smooth and unified. 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.