Pistachio halva with tahini

• 180 gr tahini paste
• 2 tablespoons sesame oil
• 200 gr organic coconut sugar
• 50 g of water
• 2 vanilla pods
• ½ cup of roasted pistachios
• ½ cup of roasted almond flakes
• ½ cup of powdered milk (optional)

Form 10×13 cm

1. In a pot, combine water and sugar, then bring to a boil. Simmer over low heat for 7 minutes, without stirring.
2. In a pan, gently heat the tahini paste with the vanilla seeds, then immediately combine it with the sugar syrup. Stir for 3 minutes until thickened. Optionally, add the milk powder. While stirring, add the pistachios and almond flakes.
3. Once everything is thoroughly mixed, transfer the mixture to a baking tin greased with sesame oil.
4. Let cool and place in the refrigerator until the mixture is completely set.