Chocolate Halva
A decadent, melt-in-your-mouth treat that combines the nutty richness of sesame tahini with deep, velvety cocoa.
Ingredients
- •1 cup high-quality tahini (250g)
- •1/2 cup honey or silan (date syrup) (170g)
- •1/4 cup unsweetened cocoa powder (25g)
- •1/2 teaspoon pure vanilla extract
- •1/4 teaspoon fine sea salt
- •1/3 cup chopped pistachios or walnuts (optional)
Instructions
- 1
In a medium saucepan, combine the honey or silan and the cocoa powder over low heat, stirring constantly until the mixture is smooth and slightly thickened, about 3-5 minutes.
- 2
Remove the saucepan from the heat and whisk in the tahini, vanilla extract, and salt until the mixture becomes thick and pulls away from the sides of the pan.
- 3
If using nuts, fold them into the mixture at this stage.
- 4
Line a small loaf pan or a square container with parchment paper.
- 5
Transfer the halva mixture into the prepared pan and press it down firmly with the back of a spoon to create a dense, even layer.
- 6
Place the pan in the refrigerator for at least 2 hours, or until the halva is firm enough to slice.
- 7
Remove from the pan using the parchment paper edges and cut into small squares or diamonds to serve.
💡 Chef tips
- Use a high-quality, runny tahini for the best texture; if your tahini is very thick, stir it well before measuring.
- For a firmer texture, you can add a tablespoon of coconut oil during the heating process, though it is not strictly necessary.
- Store the halva in an airtight container in the refrigerator for up to two weeks, or freeze it for up to two months.
✅ How it should turn out
The finished halva should be firm yet crumbly, with a deep chocolate color, a rich nutty aroma, and a smooth, fudge-like mouthfeel.