Some are delighted with the raw food diet, some scold him ... But still, raw food sweets are extraordinary!
Delicious, healthy and sweet yummy!

Ingredients

• peeled seeds 1 cup
• 1/2 cup dates
• 1/2 cup raisins

Preparation

Sort the seeds and rinse. Drain in a colander or over low heat in the oven until the moisture evaporates.

Soak dates and raisins in hot water (but not boiling water) for 30 minutes. Rinse in cold water. Peel the dates. Drain the raisins in a colander.

Grind the seeds in a blender as small as possible. Then grind the dates separately. Mix all ingredients with a spoon in a separate bowl.

Put the resulting halva in a dish lined with cling film, or a silicone mold, seal. Refrigerate for an hour.

Take out and eat with pleasure!
You need to store such halva in the refrigerator for no more than two days.

You can experiment with the ingredients: more dates, add honey, nuts, dried apricots in pieces. Try to fry the seeds (but then this will no longer be a raw food recipe).
In any case, it turns out very tasty!

Not everyone knows how to make homemade halva. The preparation process is simple, such homemade sweets do not require exotic products. There are several basic recipes on the basis of which you can come up with something of your own.

- one of the most delicious oriental sweets. Despite its high calorie content, the popularity of halva has been stable over the years. Those who know how to make homemade halva can delight themselves and loved ones with a dessert that cannot be bought in any store.

Sweets for joy

In the industry, halva is made from foamed caramel mass, often adding nuts, seeds, raisins to it. There are several types of halva, the classification is based on the products for the base.

1. Halva made from ground seeds - takhinny. It contains substances that have a beneficial effect on the nervous system, are necessary for hematopoiesis, and improve digestion. In addition, the mineral composition improves the condition of nails, hair, skin.
2. The most popular in our area is sunflower. Instead of sesame seeds, sunflower is used for its production. Unlike light tahini, sunflower halva is dark. It contains B vitamins (for skin, hair, nails), unsaturated fatty acids (lowering cholesterol levels), trace elements.
3. Peanut halvah is made from chopped nuts. In addition to B vitamins, nuts contain niacin (vitamin PP), which is involved in metabolic processes, Vitamin D is needed for the growth and development of bone tissue.
4. If he replaces peanuts with hazelnuts, almonds, cashews, then the product will simply be called “nut halva”. Taste and biological value directly depend on the type of raw material.

Unlike industrial production, where molasses or liquid caramel becomes a "binder", homemade halva recipes are based on honey. The halva recipe for raw foodists is simple and unassuming, and sweets are the envy of everyone.

Seed halva

For cooking you will need:

• peeled sunflower seeds;
• sesame seeds (half of the volume of sunflower seeds);
• poppy seeds (as much as sesame seeds);
• liquid honey.

If the consistency of honey is too thick, it must be heated in a water bath. Sunflower seeds do not need to be roasted, but must be thoroughly dried. Grind sunflower and sesame seeds in a coffee grinder as much as possible. Better to grind them separately. Pour poppy seeds into the nut-seed flour.

Pour honey into a deep bowl, into which pour the resulting flour in small portions. Stir each portion well until an elastic, viscous mass is obtained. Put the finished mass on a cling film, give the desired shape and put in the refrigerator for several hours under a press.

Sweet seedless raisins can be added to sesame halva. Grind the sesame seeds in a blender (alternatively, you can use sunflower seeds). The finer the grind, the tastier the finished dessert will be.

Wash and dry the raisins on a napkin. Pour it into a blender bowl with sesame flour and chop. Add 1 tbsp. l. unrefined sunflower oil to make the mass more plastic. Take out the finished mass from the blender and shape it at your discretion, including using a silicone mold. The dish is ready.

Uzbek halva with walnuts

Cooking dessert according to the proposed recipe differs from raw foodists' halva. We'll have to do a little bit, but the result is worth it. For cooking you will need:

• 200 g of walnut kernels;
• 1 tbsp. wheat flour;
• 100 g sesame seeds;
• ½ pack of butter;
• 1 tbsp. Sahara;
• 0.4 l of water.

First you need to boil the syrup. To do this, pour water into a small saucepan, heat without removing from the heat, stirring constantly, add sugar. Simmer until the syrup thickens slightly. Turn off the fire, leave the syrup to cool.

Grind the walnuts with a meat grinder or blender. Fry sesame seeds in a pan. Pour the flour into a hot frying pan and, while stirring, wait until it darkens. Pour the fried flour into the syrup, add the nuts, mix the resulting mass well. Cook over low heat or simmer in a water bath for another half hour, stirring constantly so that it does not burn. Divide the finished halva into molds and sprinkle with sesame seeds on top.

Peanut delicacy

With proper skill, you can make a peanut treat in just 20 minutes. For this you need:

• actually, peanuts - 1 tbsp. It is better to buy raw nuts, peel them yourself and fry them in a hot pan. In this case, the possibility of getting low-quality, spoiled nuts is excluded;
• sifted wheat flour-1 tbsp.;
• a bag of vanilla sugar;
• water - 400 ml;
• liquid honey - 5 tbsp. l .;
• butter - 2 tbsp. l.

Fry and peel the peanuts, then grind in a blender or through a meat grinder (in this case, the nuts need to be scrolled several times). Grease a thick-walled pan with butter and sprinkle flour on it. Stirring constantly, brown flour until coffee color. Add peanuts, vanilla sugar and remaining butter to flour, mix well.

Pour water into a saucepan, heat it up. Dissolve honey in warm water (do not bring to a boil). Pour the peanut flour mixture into the water, mix well. If it turns out to be too liquid, then you can darken for a while in a water bath, not allowing it to boil.

Put the finished halva in molds covered with cling film and, after cooling, put it in the refrigerator for an hour.

There are a lot of recipes explaining how to make homemade halva. You can safely experiment by adding spices (cinnamon, cardamom, vanilla), changing nuts and seeds, combining them with each other. Each component gives its own taste and aroma, as a result of experiments it will be possible to find your own, special.

Hello dear readers!

Live food is tasty, healthy and varied food. Many people love sweets, and cannot imagine life without their favorite treats.

The raw food menu is in no way inferior to the diet of the sweet tooth in traditional cooking. There is one significant difference: all delicacies are made from natural products and do not contain any "chemical" additives in their composition.

So they will bring maximum benefit also because all the ingredients have not been heat-treated, which means that they contain all the useful vitamins, trace elements and minerals in full.

It is the lack of sweets that scares those who know something about a raw food diet by hearsay. But this is not true, since you can independently prepare any live delicacies or purchase ready-made ones.

Where it is profitable to do it, I will tell you a little later, but for now, let's prepare a tasty and healthy raw food halva.

What we need:

• coffee grinder
• sesame seeds
• sunflower seeds
• fillers to your liking: raisins, dried bananas, dried apricots, figs, dates, chopped nuts
• good mood and 15 minutes of time.

Dry sunflower and sesame seeds, in equal quantities, are ground in a coffee grinder into flour. Pour some honey into a deep bowl (it should be more or less liquid, not candied) and gradually add a mixture of ground seeds.

Mix everything thoroughly. Adjust the volume of halva at your discretion, the more seeds, the more honey you need, and the more you will get the finished halva as a result. The consistency should end up being quite dense, not liquid, like a tough dough.

As you can see, this live halva does not contain any processed or chemical components, and will provide your body with the necessary protein and healthy fats.

You can change the taste of halva at your discretion by adding various components to it. In addition to the usual raisins and nuts, you can add dried bananas or other fruits, poppy seeds, candied fruits, dried apricots and dates.

All additives should be crushed so that they are no more than half a centimeter in size. I do not recommend chopping in a blender, as the taste of all components is lost.

And when small pieces come across in the finished halva, this gives it a more piquant taste. Chopping a handful of fruits or nuts by hand shouldn't take long.

Add the chopped ingredients to the halva mass and mix well again so that they are evenly distributed.

Now take a bowl that will hold the entire mass (or several smaller ones), cover the container with cling film, taking into account so that you can wrap it well on top.

Place the halva in a bowl and smooth the surface with a spoon. To make this easier, moisten it with water from time to time.

Now wrap the surface of the halva with foil and put it in the refrigerator for at least 6 hours, or better overnight.

When the halva has settled, it will become denser. Unroll the film and turn the halva onto a flat plate, remove the film. Delicious and healthy halva is ready. Bon Appetit!

And you can order natural, organic ingredients and ready-made products without leaving your apartment, in online store.

There is a wide selection of raw chocolate, biscuits, jam, marshmallow and other sweets, without which it is not easy, especially for beginners. Here you will find other healthy ingredients that you can use to prepare any meals at home.

I wish you good health, friends, and see you soon!

The recipe for this homemade sesame halva (also called tahini) is perhaps the healthiest sweet dish I've come across in recent years. Judge for yourself - this is an absolutely lean dish, suitable for vegans and raw foodists. This recipe does not contain sugar, only honey, and honey contains useful trace elements. The base of sesame halva, of course, sesame is one of the most wonderful sources of calcium, because 1 tablespoon of these seeds is enough to replenish your daily calcium supply.

I will also tell you a secret that this halva is prepared in just 10 minutes! An amazing dish worth trying for everyone! And making halva at home is very simple, follow our instructions in the video recipe or step by step in the text. By the way, if you want to enrich your diet with calcium and are looking for other sesame dishes, try our recipe for tahina sesame paste.

• White sesame, not roasted - 2 cups
• Coconut flakes - 0.5 cups
• Ground coffee - 0.5 tablespoons (if desired, can be replaced with carob or cocoa - then 2 tablespoons)
• Vanilla to taste and desire
• Honey - 2 tablespoons (thick, candied)

Step-by-step instructions for making sesame halva with a photo:

Take the halva out onto a dish, it can be cut and served. Your sesame halva is ready.

Such a dish can be stored for a very, very long time. Just put it in the refrigerator and you will be provided with healthy and sweet things for 2 weeks. Moreover, your hair and nails will be significantly strengthened! By the way, for a healthy diet, we recommend regularly eating an interesting root vegetable salad with tahini dressing.

Better to do it yourself. It’s not that difficult. And it’s not clear how the store halva is made. Although it comes across delicious ...

It turned out too oily, but I wanted crumbly. Maybe it was necessary to squeeze it.

Dmitry, oil gives sesame. Probably the level of oiliness depends on the quality of the grains. Halva stays together thanks to the oil. If you manage to squeeze out the mass in some way, then you can probably 🙂

dry toko from fried will turn out. well, or in a dehydrator, you can try to torment the shavings and sesame seeds. By the way, for really raw foodists and supporters of prana, you need to take black sesame seeds, make shavings with saim and take green coffee or grind carob pods. then it will be RAW. yes, and squeeze honey out of the honeycomb, or find a beekeeper who does not use honey distillation with heating, but who collects honey by draining from the honeycomb.

and the recipe for the bomb (probably) is just a salvation for me, I am already looking at the store's muck, I need to make supplies. by the way, for sucking the grains turned on prana, you can not grind at all, but try to make brittle instead of halva (raw, of course)

Instead of honey, you can add stevia tablets or ground licorice root.

Guys, not tahina, but tahina, you understand - sesame paste is called THINA. And your "tahina" is like a nail on glass.

Rina, Tahina and Tkhina are one and the same. And she is also called Tahini (well, that's Wikipedia about the same https://ru.wikipedia.org/wiki/%D0%A2%D0%B0%D1%85%D0%B8%D0%BD%D0%B8) Different pronunciations are allowed. So that's it. Patience and do not lose your temper because of such little things.

I express my gratitude for such a simple and affordable recipe for making an insanely tasty and healthy halva!

In the countries of Eastern Europe, including Ukraine, the most popular is sunflower halva. Its color is much darker than tahini.

Thank you for the recipe for "live" halva: I cooked it with cocoa instead of coffee - very tasty !!

I always buy takhinny halva in Azerbaijani or Jewish shops. This one does not look like her at all. It's more like sesame marzipan) tasty, healthy, but it's not halva. I will still cook

not halva, right 🙂 it's us so figuratively, a marketing ploy. Otherwise, I just don't know what to call%)

Thanks! made such halva, very tasty and simple. My Greek husband liked it very much, and the guests too. Here again I want to try, that's why I “went in” to check the recipe. True, there is no mortar, and I crush it with a spoon, as far as I can THANKS again for the delicious recipe!

Cooking time: Not specified

In order for the halva from seeds to keep its shape well, after cooking it must be transferred to a container, tamped and kept in the refrigerator for some time. After a few hours, the halva will get stronger, and it will be possible to cut it into slices and serve it with tea or for dessert.

- egg white - 1 pc .;

Pour the seeds into a dry frying pan with a thick bottom (ideally a cast iron), set over medium heat. Stir constantly, fry until the color changes to golden. Be careful - the seeds burn quickly, burnt halvah will turn out to be tasteless.

Pour into a bowl and cool slightly. Grind the seeds with an immersion blender or an ordinary blender with a "knife" attachment to a homogeneous consistency, practically without grains. If you have a coffee grinder, use it, the better the seeds are ground, the more uniform the halva will be.

After crushing, the mass will be viscous, thick, as if viscous. If there are small grains left, it's okay, halva will still turn out delicious.

For sugar syrup, mix sugar and water in a cauldron or saucepan. We put on low heat.

Cook until all the sugar is dissolved and you get a thick, transparent syrup. It needs to be boiled until thick. After about five minutes, put a little syrup in a spoon, drip it into cold water. A drop of syrup should become dense, stringy, but keep its shape. If the drop dissolves in water, then the syrup still needs to be boiled down.

At the same time, beat the protein with a mixer into a fluffy strong foam.

Without stopping whisking, pour the sugar syrup into the protein mass in a thin stream. You get a thick, viscous snow-white mixture.

We transfer the mixture to a spacious dish, add the crushed seeds to the same place.

With two spoons, we begin to mix both masses. We pick it up and, as it were, pull it up, pull it out so that the halva turns out to be fibrous, layered. This must be done vigorously, quickly, since the sugar mixture quickly hardens and it will no longer be possible to stir it. Homemade kozinaki from seeds is very tasty.

As soon as both masses are mixed and a more or less homogeneous mass is obtained, we stop mixing.

Cover the mold with cling film. We shift halva, compacting it with a spoon. We level the top. Cover with plastic wrap and refrigerate for a couple of hours.

We open the hardened halva, turn it over onto a board or onto a flat plate. We remove the film. Cut the homemade halva into pieces. Bon Appetit!

Some time ago, I summarized the previously collected information on this topic and, in my opinion, the best recipes found earlier, I gave out in the form of the main part of the post "Sweet life". And so I decided to repost this info here, maybe some recipes for raw-food sweets from here will be new to someone and want to over them

If the dried fruits were dried in a non-natural way (including this will be discussed at the end of the post), then they should be soaked for at least 10-15 minutes. in warm water, then drain this water.

A certain amount of honey is added to the resulting mass (you can add, to taste, for example, cocoa, or ground coffee, a little cinnamon or cardamom).

Then these dried fruit and honey sweets can be rolled, for example, in coconut, poppy seeds, sesame seeds, flax seeds, crushed or grated kernels of nuts (hazelnuts, walnuts, almonds, etc.)

To make raw food CAKES, first the "dough" is made:

The filling for such a raw food cake can be very different, it all depends on the specific taste preferences and the flight of imagination. Components or their mixture (depending on the compatibility of the components) can be used as elements for the filling:

Some specific RECIPES for raw sweets:

"Real" sweets. I somehow brought such sweets to friends for tea. So their children ate these sweets with pleasure, and not suspecting that they are "fake" and even useful. »©

»Sweets made from natural products.

dried apricots (sugar-free, soft)

pitted raisins (preferably black quiche-mish, dried in the shade)

honey (preferably not liquid, but crystallized)

menthol mint leaves

Roll balls from the resulting mixture and roll them in sesame seeds, give any shape and leave to dry on a platter.

The candies are immediately ready to eat. The taste is amazing! »©

»Delicious homemade sweets.

"(1) Fruit Hazelnuts or" Cheese Truffle ".

If you take a handful for 1 part, you will get an average of 15 sweets.

For those who have a kitchen scale - 100g of each ingredient gives us 20 sweets.

- hazelnuts (as many pieces as you plan to make candies + more hazelnuts for breading)

- Grind prunes, dried apricots, raisins.

- Take one hazelnut nut, roll it in the fruit mass, sprinkle with coarsely chopped hazelnuts.

- Grind prunes, dates, almonds.

- With wet hands, roll a ball of fruit mass, roll in coconut, decorate with a whole almond nut.

- Grind figs, dates, peanuts.

- With wet hands, roll a ball of fruit mass (the size of an inshell walnut), roll in coconut, decorate with two nuts or two halves of peanuts. »©

»Sesame and Coconut sweets.

Wash, if necessary, soak, roll, blind, roll, decorate, refrigerate.

You can store prune candies for up to a month. »©

Mix the whole thing - and you get a mass for cakes.

(B) Raw food CAKE.

Mix of nuts, honey

Bananas, pulp (or flakes) of coconut, vanilla or cinnamon for piquancy.

The cream can be made multi-colored by adding berries to the bananas.

Decorate with fresh berries.

Halva is loved by adults and children. This is a delicious and healthy dessert. But if you are not sure about the usefulness of the halva that is sold in stores, then we suggest you cook halva at home yourself!

We will describe you two options for halva. The first option, well, completely healthy, lively and not ordinary, but very tasty! And the second is more classical and, accordingly, less useful, or simply not "alive".

100 grams of white sesame

50 grams of peanuts

50 grams of dates

1 tablespoon of live honey.

100 grams of sesame seeds

50 grams of peanuts

50 grams of dates

1 tablespoon honey

Meanwhile, peel the dates.

Grind sesame seeds and peanuts in a blender, add dates and honey to them as in the first version.

Grind until smooth (well, or as homogeneous as possible).

1/2 cup tahini

1/4 cup agave nectar (or honey to taste)

3 cardamom pods

2. Grind the cardamom pods in a coffee grinder or mortar, also as fine as possible. Add to a bowl of almonds.

3. Add tahini and agave to a bowl and mix well. The mass should be thick.

4. Scatter mince plates on a plate. Take the mass out of the bowl with your hands, form into a rectangular brick 3 cm thick, put on a plate, sprinkle and stick almond slices on all sides.

5. Take a transparent film or falga and wrap halva in it, trying to give it a rectangular shape. Put in the freezer.

1/2 cup coconut oil

1/2 cup cocoa powder

4 pp. cocoa butter

4 pp. agave (honey needs a little more)

2 cups ground sesame seeds

(D) BAKLAVA and TRUFFLES.

1 cup walnuts

1 cup hazelnuts

½ cup liquid honey

1 tsp ground cinnamon

½ tsp ground cloves

Almonds, walnuts or hazelnuts (grind in a mixer), mix with cocoa, honey. "

1 cup almonds

1/2 cup raisins

5 pp. agave nectar (or liquid honey)

1 s.l. olive oil

1 cup almonds

1/4 carob powder

1/2 coconut flakes

6 pp. agave nectar (or liquid honey)

1 s.l. olive oil

P.S. Useful information about dried fruits.

Regarding "artificially dried and chemically processed" dried fruits, the author writes:

“What is in Russian, and even in our supermarkets, this is all - chemically processed dried fruits, it is better to write“ dried fruits ”.

Chemically processed dried fruits look more beautiful, do not deteriorate for a long time, and various "pests" do not eat them. Sulfur is mainly used as a chemical. Dried fruits are smoked in a sulphurous fumes, and they acquire shine and gloss in the literal sense of the word.

Apricots and raisins turn golden and delight the eyes with the "liveliness" of colors, prunes directly shine with grease and shine on the counter like polished black marble. "

Of course, if you believe the labels on the packages.

In 1487 in Rothenburg there was a prescription according to which the processing of barrels with sulfur was allowed, but “. you should take a small barrel of no more than a lot of sulfur. " It was possible to process wine with sulfur only once. The Reichstag Lindau prohibited excessive fumigation of wine with sulfur in 1497, and a year later the ban was introduced by the Reichstag of Freiburg in Breisgau.

In the centuries that followed, sulfur dioxide was used as a preservative in a variety of foods. And today, despite the restrictions associated with toxicity, it is indispensable in the production of many foods.

In the first two months of taking the main one is the lack of vitamin B. In the future (after 3-4 months), the effect can be prevented by taking vitamin B, only partially. In addition, diarrhea sets in. The presence of sulfur in the food of rats during the year leads to damage to the nervous system, genitals, bone tissue, kidneys and other internal organs.

Intolerance reactions. Sulfites can cause both true allergies and pseudo-allergic reactions in people. Sulfite intolerance reactions are expressed mostly in the form of urticaria or asthma attacks.

- If the prune has a coffee tint, it means that it was previously scalded with boiling water. And there are few vitamins in it. Also, do not buy a dark gray "anthracite" prune, it is clearly processed with glycerin. Real prunes are only black, and their taste should not be bitter.

- HOW TO CHOOSE DRIED FRUIT:

The original source of this review article:

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Today we will prepare halva from raw seeds and honey. Our halva is much more useful than the halva that you see on the shelves in stores.

Firstly, because it is made from raw ingredients (raw seeds in this case), which retain 100% of all the nutrients, unlike cooked foods. Also in our halva honey will be a natural sweetener, unlike store halva, in which starch syrup is used as a sweetener. Starch syrup, as well as all products containing starch (refined white powder), are harmful to the body, since starch contributes to the formation of a huge amount of mucus in the intestines, which adversely affects the functioning of the body. Our raw food halva will bring you not only joy in cooking, but also the joy of new pleasant taste sensations and health benefits.

Ingredients

The main ingredients are raw sunflower seeds and honey, the additional ingredients are raisins and the blue-green alga Spirulina. Also, for making halva, I need a professional food processor: it will quickly help us grind all the ingredients to a homogeneous mass. If you don't have a food processor, use a powerful blender. Kitchen utensils such as a plank, rolling pin, spatula and spoon will come in handy.

Preparation

• 900 g raw sunflower seeds
• 6 tbsp honey (more or less, depending on your need for sweet taste)

First layer:

• half cooked base
• 200-300 g of raisins (we set aside some of the raisins in advance to decorate halva)

Second layer:

• the remaining half of the cooked base
• 1 tbsp Spirulina powder

Halva we get unusual - two-layer and striped. For the first layer, we will use raisins. To prepare the second layer, we need Spirulina. First of all, we will prepare a base - a base for two layers; To do this, mix the seeds and honey in the bowl of a food processor. Sunflower seeds contain fiber - dietary fiber that improves intestinal motility; they are a source of vitamin A, which has a beneficial effect on eyesight, and vitamin E, which prolongs the youthfulness of the skin. Also, from sunflower seeds, the body receives vitamin B, which helps to eliminate dandruff and skin rashes, and vitamin D, thanks to which calcium is absorbed. In addition, seeds contain essential amino acids, as well as trace elements: zinc, copper and magnesium.

It is necessary to devote some time to the process of grinding the seeds until smooth, then add honey to taste and mix everything thoroughly again. Honey contains fructose and glucose, as well as a number of useful minerals: potassium, calcium, magnesium, sodium, iron, sulfur and chlorine. Along with this, honey will give you vitamin C and B vitamins. Honey improves digestion and relieves tissue inflammation, promotes calcium retention in the body.

Thus, in our recipe for 900 g of seeds, 6 tablespoons of honey came out. Nevertheless, in the preparation of halva, I recommend that you focus on your taste and add honey in proportion to your desire. The seed paste is aromatic, sweet, thick and tasty. We put half of the prepared base mass in a bowl and mix with raisins using a spoon, and part of the raisins should be left to decorate halva. After thoroughly mixing the resulting mass with raisins, put for some time in the refrigerator or in the freezer for hardening.

The second half of the base will be mixed with 1 tablespoon of Spirulina powder. Spirulina is an emerald green algae. In this way, the second part of the seed paste prepared in this way also acquires an emerald hue.

Recommended

Spirulina is a storehouse of substances useful for the body, it is a super-product for the health of mankind, created by nature itself! Eating Spirulina in food helps to minimize the radiation exposure to the body, while you get fully digestible protein, vitamin A, B vitamins (including B12) and a whole mineral complex! For good health, it is enough to eat even half a teaspoon of Spirulina a day. We are not stingy, put 1 tablespoon and thoroughly knead the mass in the bowl of a food processor, then send it to the refrigerator or freezer, since the hardened paste is much easier to give the desired shape with a rolling pin.

We make halva by hand

If you have a few hours at your disposal and your patience allows you to wait for the right time, then at the end of the period you will need a kitchen board, rolling pin, parchment or cling film for food. We cover the board with parchment or cling film, lay out layer by layer the two resulting masses (one with raisins, the other with Spirulina) and pass each layer on top with a rolling pin to distribute them evenly.

However, in this case, I kept the halva in the refrigerator for a relatively short time, because I wanted to speed up the process. The mass turned out to be quite soft, but this turned out to be a plus: it became possible to sculpt everything by hand, using your fingers to shape the sweets. In front of me are two bowls with two varieties of halva, as well as a bowl of water in order to wash off the sticky sweet mass from time to time from the fingers (it is more convenient to sculpt halva with clean, damp fingers). We form balls of the same size, lightly crush them until a layer of 1 cm is obtained (it can be thicker or thinner), lay out one on top of the other in contrasting color, then decorate the pyramid-turret with raisins on top.

To make sweets, invite all your family and friends: everyone, young and old, will love this wonderful activity. A great occasion to show your creativity! Moreover, it will be faster for everyone to do it together. I am sure that such a dessert will decorate any tea party and make it even more emotional. You can offer to guess who blinded which pyramid. So I wish you inspiration and bon appetit!