Wednesday, September 30, 2015


A fragrant Mediterranean dessert dotted with pistachios + crowned with a rose reduction, promising of the glow . . .

B E A T Y   B I T E S :  R O S E   P I S T A C H I O  H A L V A 
raw | vegan | paleo 

I N G R E D I E N T S 
1/2 cup raw sprouted tahini
1/4 cup raw coconut butter | you could use coconut manna, but it won't technically be raw
3 tablespoons raw coconut flakes or raw, sprouted sunflower seedsyour preference, but crush either up
2 tablespoons lucuma powder
4 tablespoons raw sprouted pistachios
1 tablespoon crushed rose petals
1 teaspoon beet juice or powder
1/8 teaspoon raw vanilla powder
1/8 teaspoon rose water
Raw coconut sugar or maple syrup [not raw] to taste

D I R E C T I O N S | Mix all of the ingredients in a bowl until a creamy yet slightly firm texture is reached. The consistency is dependent upon whether you use the optional sweeteners and the consistency of your tahini and coconut butter. Once the mixture is well-incorporated, pour into a container lined with parchment paper and refrigerate overnight. Serve with crushed pistachios + rose petals . . .