Do you guys remember my Vegan 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 go!
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 has it cool down.
Cut into bite-size and enjoy!
This matcha halva is loaded with matcha flavor with undertones of coconut. It is perfectly chewy and makes a great snack to have with your daily coffee or tea!
Matcha is not your thing? Then you should definitely check out my original halva recipe that features 4 flavors like “Nutella”, Pecan Cinnamon (my favorite!), Peanut, and Chocolate Marble!
Let me know in the comments if you try this recipe!
- 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.