Halva Mousse with Sweet & Salty Clusters

Ingredients

Clusters

• ½ cup raw pecans, chopped

• ½ cup raw shelled pistachios, whole

• ⅓ cup raw cashew butter

• ¼ cup coconut oil, melted

• 1 tablespoon coconut sugar

• ¼ teaspoon Himalayan pink salt   

Mouse

• ½ cup organic tahini paste 

• ⅓ cup maple syrup

• 2 ¼ cups coconut cream solids (refrigerate can overnight and separate from liquid)

• 1 vanilla bean, cut lengthwise and scrape seeds using a knife (or 1 teaspoon vanilla extract)

Preparation

Equipment Needed: skillet, medium and large bowl, and sheet pan

Step 1

Start with making the clusters. Roast the nuts on a dry skillet over medium heat for 5 minutes, stirring occasionally, until golden. Set aside to cool.

Step 2

In a medium bowl, add cashew butter, coconut oil, coconut sugar, and salt. Add nuts and stir to coat. 

Step 3

Spread nuts in a single layer onto a flat surface lined with parchment paper. Freeze until set, about 30 minutes. Once ready, break into chunks using your hands. 

Step 4

In a large mixing bowl add tahini paste and maple syrup. Add 2 tablespoons of the solid coconut cream and stir using a whisk. When fully incorporated, set aside.

Step 5

Combine the remaining coconut cream and vanilla bean (or vanilla extract) and whip, on high, using a stand or hand mixer until fluffy.  

Step 6

Using a spatula, gently fold a quarter of the whipped cream into the tahini mixture, fold until incorporated, and continue the process 3 more times. Transfer to the refrigerator, covered, until ready to serve.

Step 7

Remove from the refrigerator and divide mousse into individual serving plates or cups. Garnish with clusters and serve.