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Vegan Halva

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Say hello to your new favorite dessert/snack! Vegan Halva!

If you have never heard of halva, it’s a middle eastern dessert very popular in Israel, Greece, Turkey, and many other countries. Made with tahini and honey or sugar, it’s sweet, nutty and has a crumbly yet soft texture. It goes very well with coffee and makes a delicious afternoon snack!

I love halva but I’m not a fan of white sugar so I had to come up with a healthier recipe without sacrificing on flavor. This 2-ingredient halva is not only vegan, but it’s also refined sugar-free! AND I’m sharing 3 ways to flavor it!

The base requires just two ingredients: tahini and maple syrup. The secret to get an halva that sets and become crumbly is to heat the maple syrup to 266°F (130°C) so you will need a thermometer for this recipe. If you don’t boil the maple syrup enough your halva will have the consistency of a nut butter instead of being firm.

Be aware this recipe yields a halva that is crumbly in texture just like the real one but doesn’t have that crystalized/flaky texture. If you ever had halva, you probably know what I mean by that. The thing is, it’s not possible to achieve such texture without making a very, very large batch (probably hundreds of pounds of halva). Anyway, this doesn’t make it any less delicious!

Once the maple syrup has reached the correct temperature, we remove from heat and stir in the warm tahini. Stir until it thickens and forms a paste. Then transfer to a muffin pan, greased ramequins, or small baking dish. The shape doesn’t really matter, use what you have on hand.

The next step is to wait until the halva firms up, which will take about 2 hours. Once firm, cut into squares and enjoy!

I’m sharing 5 other halva flavors (only 3 pictured below):

  • Vanilla: A classic but one that never disappoints! It makes the tahini flavor shine.
  • Pistachio: If you are on the crunchy team, this one is for you! Roasted pistachios add more texture and a beautiful green color to the halva.
  • Chocolate Hazelnut (aka Nutella): This halva is super nutty with a light chocolate flavor. Tahini combined with hazelnut butter and cocoa powder makes this halva super addictive.
  • Pecan Cinnamon: Probably my favorite! Loaded with candied pecans and full of cinnamon, this halva is the best for the Holidays! Plus it makes a great gift!
  • Marble: Melted chocolate swirled into halva? Count me in!
  • Peanut Butter: It tastes like peanut butter fudge but is more crumbly and has crunchy peanut pieces.

There are many other ways to flavor halva, you can add spices like cardamom, ground coffee, rose extract, and more.

I hope you will all love this halva! It’s naturally sweetened and has a delicious nutty flavor. Tahini lovers, definitely try this recipe!

Halva will keep for weeks at room temperature, just like nut butter. You can serve some chunks with coffee or tea, or use in sweet recipes like brownies, cookies, or use as an ice cream topping!

Let me know in the comments if you try this recipe!

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Vegan Halva (2-Ingredient!)

Sweet and nutty halva that is naturally sweetened! This one comes with 4 variations! Vegan + GF.

★★★★★ 5 from 15 reviews
  • Author: Full of Plants
  • Yield: 9 small squares 1x
Print Recipe

Ingredients

  • 1/4 cup (80g) maple syrup
  • 1/2 cup (140g) tahini
  • 1 tsp vanilla extract
  • optional: 1/3 cup roasted pistachios

Instructions

  1. Lightly grease a small glass baking dish. You can use a silicone muffin pan if you want, the shape doesn’t really matter.
  2. Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). The maple syrup will bubble and some foam will form, this is normal. While the maple syrup is heating, place the tahini, vanilla extract, and pistachios if using in another saucepan and warm over low heat. Tahini must be just warm, not hot.
  3. Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini into the saucepan. Using a wooden spoon, stir until it starts to thicken and doesn’t look shiny anymore. You can use an electric beater if you want but do not beat for too long as it thickens very quickly, about 5-10 seconds.
  4. 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.
  5. You can then cut it into small squares, or make small chunks using your fingers. Enjoy with coffee, tea, or as an afternoon snack!
  6. Halva will keep stored in an airtight container at room temperature for up to 3 weeks.

Notes

For non-vegans, you can substitute maple syrup for honey. If you don’t have access to maple syrup, you can use 2/3 cup cane sugar combined with 2 tbsp water, bring to a temperature of 248°F (120°C) and then stir in the tahini.

“Nutella”: Combine 1/4 cup tahini, 1/4 cup hazelnut butter, 1/2 tsp vanilla extract, and 1 tsp cocoa powder.

Pecan Cinnamon: In a small bowl, coat 1/4 cup pecans with 2 tsp maple syrup, 1/4 tsp oil, and 1/8 tsp cinnamon. Roast for 8 minutes at 350°F (175°C). Add the roasted pecans and 1/4 tsp cinnamon to the tahini.

Chocolate Marble: Melt 3 tablespoons of dark chocolate chips over a double boiler. Prepare the halva as explained above. Stir in the melted chocolate once you have combined the tahini with the maple syrup. Do not stir too much to keep a nice chocolate swirl.

Peanut: Combine 1/4 cup tahini, 1/4 cup peanut butter, 1/4 tsp vanilla extract, and 1/4 cup roasted peanuts.

Nutrition

  • Serving Size: 1 square (without pistachios)
  • Calories: 116
  • Sugar: 5.4g
  • Fat: 8.4g
  • Carbohydrates: 9.3g
  • Fiber: 1.5g
  • Protein: 2.7g

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★☆ ★☆ ★☆ ★☆ ★☆

Comments

  1. Elizabeth Dixon

    Thank you for posting this!!! I have been researching halva recipes for the past week or so. All your variations look great but I’m most excited about your pecan cinnamon version. I’m planning on making it for gifting. Thanks again!!

    Reply

  2. R. B.

    I love halva, and that looks amazing! I am going to try this with rose water, saffron and cardamon, maybe lavender (in three or four separate batches) to give away for Christmas. Maybe with dies like beet, turmeric and blueberry. I’ll follow up on this. Thank you, Thomas!

    Reply

  3. Marie D

    My first experience of Halva was when we lived in Australia back in the early ’80’s. I absolutely loved it!! I couldn’t find my candy thermometer so I just boiled the maple syrup till it was a bit thick and then stirred it into the warmed tahini/peanut butter mixture along with the vanilla. I couldn’t wait 3 hrs. so I cut a few pieces and placed them in the freezer for a few minutes…. Oh my were they delicious!! I especially like that it isn’t very sweet!! NOW I have to make the ‘original’ with just tahini…. Thank you!

    ★★★★★

    Reply

  4. Denise J

    Hi Thomas:
    This recipe looks amazing
    I have tahini that’s runny, and one that’s a bit thicker. Is there a preference?
    Thank you for sharing your wonderful recipes.

    Reply

    • Thomas

      Hi Denise,
      I would go with the runny one as you will end up with a better, smoother texture. The one I use is very smooth and runny but I also tried with one that had the consistency of thick peanut butter and both work.

      Reply

  6. Hanne

    This looks fabulous. I have been working on my own halva recipe for years and have never gotten the texture quite as I’d like. I’ve even bought soapwort (Saponaria officinalis) as they use in old fashioned production to mimic the correct texture. I look forward to trying your version.

    ★★★★★

    Reply

    • Thomas

      Thanks Hanne!
      This version doesn’t have that crystallized texture but the flavor is the same and it’s delicious!
      I’m not sure it’s possible to get the same texture as store-bought halva, I’ve watched several videos on how it’s made. They make very, very large batches of halva, I think that is the “secret”, by working a large mass of halva, it stays warm for a longer period time and has the time to develop that texture.

      Reply

    • joe

      I just couldn’t understand some people act. If Google is used well enough everything can be found. Halva is one of them which I posted years ago under Halva or Maltese Helwa. Here in Malta we eat it with bread others as it is. Very similar to this.

      Reply

  8. Sylvia

    Yum, Yum, Yum – unfortunately I was the only one that liked this in my family – which just meant I ate it all! Thanks again!

    ★★★★★

    Reply

  10. Sophia

    I encountered halva when I lived in Egypt for a year. Could not get enough of it. I made this recipe first with honey and it was good. Then tried the maple syrup and that is the real winner. I love it! I only have made the vanilla/pistachio version. Chocolate tends to overwhelm flavors and I love the natural flavor so… maybe one day I will get tired of the vanilla version but no sign of that yet.

    For those who have no candy thermometer I use the old candy-making trick of a cup of ice water and dripping a bit of the boiling syrup into it to see what happens. Soft crack stage is what you want — the drips make little balls in the bottom of the cup (instead of splats or disappearing altogether) and when you press on then they give a little. Any past that and it’s too much. Works like a charm for me. Now I can almost tell by looking at the boiling syrup when it is ready. The bubbles change.

    ★★★★★

    Reply

  13. Amy

    I am so glad I found this recipe! Thank you for this yummy treat ❤ I ate about a third of it before it had cooled the full 3hrs. I will make this many many more times!

    ★★★★★

    Reply

  15. Serge Sonnino

    Nice recipe, however I used to prepare it another way, just pouring alternatively sesame seeds and pieces of date in a meat grinder. Hard work for the grinder, better to have a motor. The tricky aspect it to have seeds and pieces of date well mixed, because grinding twice the dough can make the halwa a bit hard.

    ★★★★★

    Reply

  16. Carol

    All your varieties and uses sound so amazing! My question is, since I am allergic to sesame (and honey…. I’m an oddball, that is not up for debate. Actually, the medical ‘term’ is “zebra”), would a nut butter work? I can’t have peanut, and have to limit pistachios due to histamines, but almonds and sunflower and some other nuts/butters work for me. And I can have maple syrup…… I’m thinking sunflower butter seems yummy for this if it would work, even with some tweaking if necessary to make it more like tahini texture? What do you think?

    Reply

  17. Anne

    Made this last night and oh my gosh, it worked! I’m walking around this morning with a happy little mantra in my head of “I made halva I made halva I made halva 🙂 ”

    I used palm sugar syrup as I didn’t have any maple syrup on hand. I’ve never had success with candy before, so the whole temperature of the sugar thing was nervous making for me, but it worked!!!! So delicious!

    Reply

  19. Em

    I just made this. Made the Vanilla version. I couldn’t wait 3 hours so I cut a piece and put it in the freezer for 5 mins and it tasted amazing. Plan o making the other versions at some point all the grocery stores near me are out of Tahini

    ★★★★★

    Reply

  21. lizzie p

    This is the best halva recipe I’ve come across. Made it more times than I can count over the past few months. I’ve made the pistachio, cinnamon, and peanut. I’ve also whipped up a couple of different flavours; vanilla almond with a touch of salt and espresso with a touch of ground coffee. So far, I like the versions with nuts to add a little crunch to each bite.

    ★★★★★

    Reply

  22. Maria

    I made Halva! The first time I didn’t measure the temperature when heating the maple syrup, but the second time I measured and waited for the right temperature, and tanam,, I made Halva! Great taste and texture, thanks Thomas 🙂

    ★★★★★

    Reply

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