Tahini Halva Bites (Honey)
Melt-in-the-mouth sesame halva — the ancient sweet of the old markets — made simply with tahini and honey instead of boiled sugar. Crumbly, nutty, addictive little squares.
Why you'll love this recipe
- An old world recipe, made the way it always was
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Sweetened with real honey
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (250 g) tahini (well stirred, good quality)
- 1/3 cup (110 g) raw honey
- 1/2 cup (50 g) almond flour or milk powder (to firm)
- 1/2 tsp vanilla, pinch salt
- Optional: 1/3 cup chopped pistachios; 2 tbsp cocoa for a marble
- Sesame seeds for the top
How to make it
Line a small loaf pan with parchment.
Gently warm honey until just runny; stir into tahini with vanilla and salt.
Mix in almond flour until it forms a thick, fudgy paste (add a little more if loose). Fold in pistachios.
For a marble, swirl 2 tbsp cocoa through half.
Press firmly into the pan; top with sesame seeds. Chill 1 hour, then cut into 16 bites. Keep cool.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Tahini Halva Bites (Honey)
Melt-in-the-mouth sesame halva — the ancient sweet of the old markets — made simply with tahini and honey instead of boiled sugar. Crumbly, nutty, addictive little squares.
Ingredients
- 1 cup (250 g) tahini (well stirred, good quality)
- 1/3 cup (110 g) raw honey
- 1/2 cup (50 g) almond flour or milk powder (to firm)
- 1/2 tsp vanilla, pinch salt
- Optional: 1/3 cup chopped pistachios; 2 tbsp cocoa for a marble
- Sesame seeds for the top
Instructions
- Line a small loaf pan with parchment.
- Gently warm honey until just runny; stir into tahini with vanilla and salt.
- Mix in almond flour until it forms a thick, fudgy paste (add a little more if loose). Fold in pistachios.
- For a marble, swirl 2 tbsp cocoa through half.
- Press firmly into the pan; top with sesame seeds. Chill 1 hour, then cut into 16 bites. Keep cool.
