I don’t know about you but after a meal I’m usually looking for dessert!  This Middle Eastern inspired dessert can be found in Matt Amsden’s book, RAWvolution.

Take 1 cup raw tahini, 3/4 cup agave nectar and 3/4 cup raw almonds (finely ground in a food processor) and mix them all in a medium sized bowl.

Now this next part calls for raw sliced almonds but I used raw quartered almonds.  It looks prettier when you used the sliced so if you’re going for impressive, you know which one to use.  In the bottom of a glass baking dish (or a metal small cake pan) sprinkle some sliced (or quartered) almonds so it roughly covers the bottom of the dish (or pan).  Pour the the halvah into the dish (or pan) and spread evenly.  Coat the top of the mixture with some more almonds and then put it in the freezer so it can set.  Serve thouroughly chilled, right out of the freezer.