Chocolate Halva
A rich, melt-in-your-mouth Middle Eastern confection that combines the nutty depth of sesame tahini with the decadence of dark chocolate.
Ingredients
- •1 cup high-quality tahini (250g)
- •1/2 cup honey or silan (date syrup) (170g)
- •1/2 cup high-quality cocoa powder (50g)
- •1/4 teaspoon fine sea salt
- •1/2 teaspoon vanilla extract
- •1/4 cup chopped pistachios or walnuts (optional garnish)
Instructions
- 1
In a medium mixing bowl, whisk together the tahini, honey or silan, and vanilla extract until the mixture is smooth and emulsified.
- 2
Sift the cocoa powder into the bowl to ensure there are no lumps, then add the sea salt.
- 3
Using a sturdy spatula, fold the cocoa powder into the tahini mixture. Continue mixing until the texture becomes thick, glossy, and starts to pull away from the sides of the bowl.
- 4
If the mixture feels too oily, continue to stir vigorously; the friction will help the tahini and sweetener bind into a cohesive mass.
- 5
Line a small loaf pan or glass container with parchment paper.
- 6
Transfer the mixture into the prepared pan, pressing it down firmly and evenly with the back of a spoon or a small offset spatula.
- 7
Sprinkle the chopped nuts over the top, pressing them gently into the surface.
- 8
Refrigerate for at least 30 minutes to allow the halva to set and firm up before slicing into small squares.
💡 Chef tips
- Use a high-quality, runny tahini for the best texture; if your tahini is very thick, you may need to stir it longer to achieve the right consistency.
- Store the halva in an airtight container in the refrigerator for up to two weeks, or at room temperature for a few days if your kitchen is cool.
- For a dairy-free version, ensure your cocoa powder is processed in a facility that meets your dietary requirements.
✅ How it should turn out
The finished halva should be dense and fudgy with a smooth, velvety mouthfeel, offering a perfect balance of nutty sesame flavor and deep, bittersweet chocolate notes.