First of all, I want to say that this dessert has nothing to do with flour halva, but it tastes exactly like flour halva 🙂 Honestly, I can’t understand how this mixture produces this taste. Everyone I’ve given it to agrees 🙂 That’s why I named it “flour halva.”

It’s very simple, requires no cooking, and is delicious, made in five minutes.

Ingredients:

Base Ingredients

* 1 large banana or 2 small local bananas

* 3 tablespoons tahini or 1.5 tablespoons peanut butter, hazelnut butter, or almond butter

* 1 tablespoon carob extract, honey, or molasses

* 3 tablespoons coconut flour (almond flour, hazelnut flour, or oat flour can also be used, but the amount may vary, details below)

UPDATE: A follower on Instagram used twice the amount of unroasted buckwheat flour for the base and achieved a great result 🙂

Topping:

* 3 pieces of 99% cocoa dark chocolate. It contains 1% sugar, but that’s negligible. This chocolate is available in large supermarkets under the Lindth brand. I chose Lindth because it contains no preservatives, but another 80% dark chocolate would also work. It would still contain sugar, but if you don’t have a chronic illness or diabetes, that 20% is a very small amount.

* 1 tablespoon carob extract, honey, or molasses

* Crushed hazelnuts for garnish

We knead all the base ingredients together. I wanted to show the consistency in case you use a different flour. You can use one of the flours mentioned above until it reaches this consistency. If you don’t use coconut flour, you can add dried coconut for that delicious taste 🙂

I spread the dough in a bowl and cut it. I cut it because I wanted to define the outlines of the pieces beforehand, in case the chocolate breaks when I cut it after it hardens.

Meanwhile, I melted 3 pieces of chocolate using the bain-marie method. That is, I put water in a pot, placed another bowl on top, and melted the chocolate using the steam from the water.

Once the melted chocolate has cooled slightly, you can add honey or molasses. We don’t add it while it’s very hot to avoid the release of HMF (hydrocarbons). Details are in my article here. (Sugar alternatives)

Then I poured this wonderful mixture onto my ready-made base.

I went over the lines I had cut with the knife again. I added the hazelnuts on top and put it in the refrigerator. 30 minutes later, our amazing dessert was ready. We couldn’t get enough of it…