Vegan Tahini Halva
Indulge in this rich, dense, and intensely sweet vegan halva, a confection that beautifully marries the nutty depth of tahini with aromatic cardamom and vanilla. Its unique crumbly yet melt-in-your-mouth texture offers a satisfying treat, with the tahini's subtle bitterness perfectly balancing the sweetness. This Middle Eastern delight is surprisingly simple to make and perfect for satisfying a sweet craving.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 436 kcal
Allergen information: may contain nuts, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1.5 cuptahini, well-stirred
- 1.5 cupgranulated sugar
- 0.5 cupwater
- 1 tspvanilla extract
- 0.25 tspcardamom, ground(optional)
garnish
- 0.25 cuppistachio, chopped(optional)
Equipment
8x8 inch baking dish · Parchment paper · Medium saucepan · Candy thermometer · Large heatproof mixing bowl · Sturdy spoon · Spatula · Chef's knife · Cutting board
The method
Step by step
- 1
Line an 8x8 inch baking dish or loaf pan with parchment paper, ensuring a generous overhang on all sides to facilitate easy removal of the finished halva.
About 2 min
Cook’s note: The parchment paper overhang is crucial for lifting the dense halva out of the pan without breaking it.
- 2
Combine the granulated sugar and water in a medium-sized saucepan.
About 1 min
- 3
Heat the sugar and water mixture over medium-high heat, stirring occasionally, until all the sugar crystals have completely dissolved and the liquid is clear.
About 3 min
Cook’s note: Ensure all sugar is dissolved before boiling to prevent crystallization later.
- 4
Stop stirring the syrup once it begins to boil, and continue to cook it until it reaches precisely 250°F (121°C) on a candy thermometer. This typically takes about 5-7 minutes.
About 7 min
Cook’s note: Do not stir the syrup after it boils, as this can cause sugar crystals to form, resulting in a grainy texture.
- 5
Immediately remove the hot sugar syrup from the heat and stir in the vanilla extract and ground cardamom until well combined.
About 1 min
Cook’s note: Adding the flavorings off the heat prevents them from evaporating too quickly.
- 6
Pour the tahini into a large, heatproof mixing bowl. Slowly and steadily drizzle the hot sugar syrup into the tahini while continuously stirring vigorously with a sturdy spoon or spatula.
About 3 min
Cook’s note: Pouring slowly and stirring constantly helps the tahini emulsify with the syrup, preventing it from seizing too quickly.
- 7
Continue stirring the mixture until it becomes very thick, crumbly, and begins to pull away from the sides of the bowl, resembling a dense, cohesive dough.
About 2 min
Cook’s note: Work quickly during this stage, as the mixture will thicken rapidly as it cools.
- 8
Transfer the warm halva mixture into the prepared baking dish and press it down firmly and evenly using the back of a spoon or your hands.
About 2 min
Cook’s note: For a perfectly smooth top, place another piece of parchment paper over the halva and press down with a flat object, like a small cutting board.
- 9
Evenly sprinkle the chopped pistachios over the surface of the halva and gently press them into the mixture to secure them.
About 1 min
Cook’s note: Toasting the pistachios lightly before adding them can enhance their flavor and crunch.
- 10
Allow the halva to cool completely at room temperature for at least 30 minutes, then refrigerate it for a minimum of 2 hours, or until it is very firm and set.
About 2 hr
Cook’s note: Proper chilling is essential for the halva to achieve its characteristic firm, sliceable texture.
- 11
Once thoroughly chilled and firm, use the parchment paper overhang to lift the halva block out of the pan and transfer it to a cutting board. Cut it into desired pieces using a sharp knife.
About 1 min
Cook’s note: For clean cuts, wipe your knife with a damp cloth between slices.
Per serving
Nutrition
- Calories
- 435.6kcal
- Protein
- 8.4g
- Carbs
- 48.1g
- Fat
- 26g
- Fibre
- 4.4g
- Sugar
- 38.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This vegan halva is a delightful treat on its own, but it also pairs wonderfully with a strong cup of Turkish coffee or black tea. For an extra touch of elegance, consider garnishing with a sprinkle of rose petals or a drizzle of date syrup. You can experiment with other nuts like almonds or walnuts, or even add a pinch of cinnamon for a different flavor profile.
Store leftover halva in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. Ensure it is well-sealed to prevent it from drying out.
Halva is typically enjoyed at room temperature. If refrigerated, allow it to sit out for 15-30 minutes before serving to soften slightly and enhance its texture.