Greek chocolate halva

Method

1. Heat the semolina with the oil in a pot for about 4 min.
2. Add the water and panela and stir for about 8 min until it thickens.
3. Melt the chocolate in the microwave in 30-second bursts with 1/2 tbsp coconut oil.
4. With the heat off, stir the chocolate into the semolina mixture.
5. Pour into a mould and let it cool for at least 1 h before turning out.
6. If you want to coat it in chocolate, melt the chocolate in the microwave in 30-second bursts and pour it over.
7. For the vegan version, serve with coconut soy yoghurt, lemon zest and chopped walnuts and decorate with a mint leaf. For the non-vegan version, serve with Greek yoghurt, honey and chopped walnuts (you can add the lemon zest too).

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 200 g	100 g	% IR*	Share
Energy	480 kcal	240 kcal	24 %
Fat	20 g	10 g	29 %
of which saturates	6.7 g	3.4 g	34 %
Carbohydrate	68 g	34 g	26 %
of which sugars	40 g	20 g	44 %
Fibre	3.3 g	1.7 g	—
Protein	5.9 g	3 g	12 %
Salt	0 g	0 g	0 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos