Whole30 Traditional Semolina Halva
Indulge in the creamy, nutty delight of Whole30 Traditional Semolina Halva, a wholesome twist on a beloved classic dessert. This grain-free and naturally sweetened recipe swaps traditional semolina for almond and coconut flours, while medjool dates lend a rich, caramel-like sweetness. Infused with warm cinnamon, creamy coconut milk, and a hint of ghee, this halva offers a decadent yet guilt-free treat that’s perfectly aligned with Whole30 principles. Quick and easy to make in just 30 minutes, it’s garnished with crunchy crushed nuts for a satisfying texture contrast. Whether served warm or at room temperature, this paleo-friendly dessert is the ultimate way to enjoy a comforting sweet without compromising your clean-eating goals.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup coconut flour
- 1.5 cups unsweetened coconut milk
- 6 pitted medjool dates
- 0.25 cup ghee
- 1 cup water
- 1 teaspoon ground cinnamon
- 3 tablespoons crushed almonds or walnuts
- 1 teaspoon vanilla extract (optional, Whole30-compliant)
- 0.25 teaspoon salt
Instructions
1. In a small bowl, soak the medjool dates in warm water for 5-10 minutes to soften them. Once softened, mash them into a paste using a fork or blend them into a smooth paste with a tablespoon of the soaking water.
2. In a large skillet, heat the ghee over medium heat until melted and slightly bubbly.
3. Add the almond flour and coconut flour to the skillet. Stir continuously for 5-7 minutes, until the mixture turns golden brown and you can smell the nutty aroma. Watch closely to prevent burning.
4. In a small saucepan, combine the coconut milk, water, cinnamon, salt, and vanilla extract (if using). Heat over medium heat until warm but not boiling.
5. Gradually pour the warm coconut milk mixture into the skillet with the flours. Stir continuously to avoid lumps forming. Be careful, as the mixture may sputter.
6. Add the date paste to the skillet and mix well to incorporate the sweetness evenly throughout the halva mixture.
7. Continue stirring and cooking for about 5 minutes, until the halva thickens and pulls away from the sides of the skillet.
8. Remove the skillet from heat and transfer the halva to a serving dish. Smooth the top with the back of a spoon.
9. Garnish with crushed almonds or walnuts and an additional sprinkle of cinnamon, if desired.
10. Let the halva cool for 10-15 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 103.7 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 464 mg | 36% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
