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Do you guys remember my Vegan Halva? Today, I’m so excited to introduce Vegan Coconut Matcha Halva!
Well, I tweaked it to make a whole new flavor. Introducing Coconut Matcha Halva! It is chewy and flaky at the same time, with a delicate matcha flavor and notes of coconut. Let’s get started!
Because matcha goes so well with coconut (yes coconut milk matcha lattes are a favorite here), I went with a combination of tahini and coconut butter. I still use tahini in the recipe to keep that specific halva flavor.
Then for the sweetener, I went with maple syrup to keep it naturally-sweetened.
You first want to dissolve the matcha in some water. I recommend going with good quality matcha if you want a bright green color and deep flavor. Then add vanilla extract for extra flavor, and finally, mix it with the tahini and coconut butter.
Next, you want to bring the maple syrup to a boil and let it boil for about 2 minutes. Pour in your warm matcha tahini/coconut butter into the maple syrup and mix well until it starts to thicken. The maple syrup will crystallize and harden as it cools down.
Cut into bite-size and enjoy!
This halva is loaded with matcha flavor and has undertones of coconut. It is perfectly flaky and makes a great snack with your daily coffee or tea!
Matcha is not your thing? Then you should definitely check out my original halva recipe with 4 flavors: Nutella, Pecan Cinnamon (my favorite!), Peanut, and Chocolate Marble!
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Vegan Coconut Matcha Halva
Ingredients
- 1/4 cup maple syrup
- 1/4 cup tahini
- 1/4 cup coconut butter
- 1 tsp matcha powder
- 1/2 tsp water
- 1/2 tsp vanilla extract
Instructions
- Lightly grease a small glass baking dish. You can use a silicone muffin pan if you want, the shape doesn’t really matter. The size of your baking dish will only affect the thickness of your halva.
- In a small bowl, dissolve the matcha in the water. Add the vanilla and mix well. Set aside.
- Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). If you don’t have a thermometer, I recommend boiling for 2 minutes and 30 seconds over medium heat. The maple syrup will bubble and some foam will form, this is normal.
- While the maple syrup is heating, place the tahini, coconut butter, and matcha mixture in another saucepan. Stir to combine and heat over low-medium heat just to warm and melt the coconut butter.
- Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini-coconut mixture into the saucepan. Using a wooden spoon, stir until it starts to thicken and doesn’t look shiny anymore. This should be very quick, about 10 seconds.
- Pour immediately into the prepared dish and spread it into an even layer. Let cool at room temperature for at least 3 hours before removing from the pan or baking dish.
- You can then cut it into small squares, or make small chunks using your fingers. Enjoy with coffee, tea, or as an afternoon snack!
- Halva will keep stored in an airtight container at room temperature for up to 3 weeks.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
What can I use instead of coconut butter?
Any nut butter should work, or use more tahini!
This is absolutely stunning !!
Thank you Svetlana!
Hi 🙂 it looks really interesting. I would love to try it out.
Could I use cocoa butter instead of coconut? Or which other nut butter you recommend ?
Thanks
Hi Simona,
Cocoa butter is an oil, different from coconut butter so I’m afraid it won’t work. You can use almond or cashew butter.
I’m a big fan of halva and this was perfect! The best and easiest take on homemade halva so far! It tasted so good I ate almost half of it before it had a chance to cool. I skipped the macha though. This recipe is a keeper, especially now when most of halvas contain palm oil for some reason, at least here in Finland. Thank you!
Thanks so much for your feedback Laana! 🙂
hi was just wondering whether using more tahini would produce the same result instead of coconut butter. also if peanut butter would work?
Please check my other Halva recipe for different flavors, this one is specifically made for coconut/matcha.
I actually doubled the matcha in the recipe and I still can’t taste the matcha at all. Feels like a waste of precious matcha. 🙁 At least the halva still tastes good, but only the coconut and tahini flavors are coming through.
Sorry to hear that Cat!
Make sure you are using high-quality matcha, preferably ceremonial grade if you want a deep flavor. If you doubled the amount, 2 teaspoons should be more than enough to taste the matcha flavor.
Love the flavor, but next time I will at least double everything. This amount was too thin to cover my 8×8 pyrex. Also, I would heat the maple syrup in a very small saucepan because I had to tilt the pan to get enough for a temp reading, and I was worried about burning it.
Glad you still liked the flavor, Laurel! Thanks for your rating 🙂