Lightly grease a small glass baking dish. You can use a silicone muffin pan if you want, the shape doesn’t really matter. The size of your baking dish will only affect the thickness of your halva.
In a small bowl, dissolve the matcha in the water. Add the vanilla and mix well. Set aside.
Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). If you don’t have a thermometer, I recommend boiling for 2 minutes and 30 seconds over medium heat. The maple syrup will bubble and some foam will form, this is normal.
While the maple syrup is heating, place the tahini, coconut butter, and matcha mixture in another saucepan. Stir to combine and heat over low-medium heat just to warm and melt the coconut butter.
Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini-coconut mixture into the saucepan. Using a wooden spoon, stir until it starts to thicken and doesn’t look shiny anymore. This should be very quick, about 10 seconds.
Pour immediately into the prepared dish and spread it into an even layer. Let cool at room temperature for at least 3 hours before removing from the pan or baking dish.
You can then cut it into small squares, or make small chunks using your fingers. Enjoy with coffee, tea, or as an afternoon snack!
Halva will keep stored in an airtight container at room temperature for up to 3 weeks.