I’m really having trouble naming my latest creation. You see, I intended to make an almond butter bar but ended up with something else…something BETTER. I really couldn’t put my finger on it, didn’t even really know how to describe it but it seriously reminded me of halva.
Halva is a popular dessert paired with tea and coffee in the Middle East. It is a dense mixture of simple syrup, flour and/or tahini, and butter. It’s halva-nly (no?). With this recipe, I included ghee, whole wheat flour, graham cracker crust, icing sugar and almond butter so not so traditional.
So I went on my merry way and took this to work and it was a total hit. I kept on calling it halva until the executive sous chef tried one and told me it reminded me of this Chinese peanut cookie that was typically served around Chinese New Year. Of course, I have never had the luxury of having this cookie due to my lovely allergies but thanks to a quick Google search, found it online: fah sang peng. The ingredients I used were eerily similar and, in my opinion, more fitting, so I think I’ll have to call this experimental baked good whole wheat almond butter fah sang peng. Thanks James!!!