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Vegan Halva

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Vegan Halva (2-Ingredient!)

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!

Vegan Halva (2-Ingredient!)

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!

Vegan Halva (2-Ingredient!)

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!

Vegan Halva (2-Ingredient!)

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!

Vegan Halva (2-Ingredient!)

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!

Vegan Halva (2-Ingredient!)

Vegan Halva (2-Ingredient!)
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Vegan Halva (2-Ingredient!)

Vegan Halva (2-Ingredient!)

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

★★★★★ 5 from 6 reviews
  • Author: Full of Plants
  • Yield: 9 small squares 1x
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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. 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. 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. 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. 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

    • 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. 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

    • 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

  8. 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. 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