Honey Halva
Indulge in the rich, nutty flavors of this traditional Honey Halva, a no-bake dessert that combines creamy tahini and golden honey for a sweet treat with irresistible depth. Enhanced with a touch of vanilla, a sprinkle of cinnamon, and crunchy bits of pistachios and almonds, this Mediterranean-inspired confection strikes the perfect balance between sweet and savory. Made in just 15 minutes with a handful of wholesome ingredients, this simple-yet-luxurious halva recipe is perfect for satisfying your sweet tooth or impressing guests with its elegant presentation. Serve it as a delightful snack, post-dinner dessert, or alongside a cup of coffee or tea. Plus, it keeps beautifully in the fridge for up to two weeks, making it a convenient go-to treat! Keywords: Honey Halva, tahini dessert, Mediterranean sweets, easy no-bake dessert, pistachio halva, traditional halva recipe.
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Recipe Information
Ingredients
- 240 grams tahini (sesame paste)
- 120 grams honey
- 1 teaspoon vanilla extract
- 50 grams pistachios (shelled, unsalted, and chopped)
- 30 grams almonds (roasted, chopped, optional)
- 0.5 teaspoon ground cinnamon
- 1 pinch salt
Instructions
Prepare an 8x4-inch loaf pan or a similarly sized container by lining it with parchment paper, leaving some overhang on the sides for easy removal.
In a heavy-bottomed saucepan, combine the honey and a pinch of salt. Place the pan over medium heat and bring the honey to a gentle boil.
Once the honey starts bubbling, reduce the heat to low and let it simmer for 2-3 minutes, stirring constantly with a wooden spoon or heat-resistant spatula to prevent burning.
Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon.
In a separate heat-safe mixing bowl, add the tahini and pour the hot honey mixture over it. Stir quickly and thoroughly until the mixture thickens and begins to pull away from the sides of the bowl.
Fold in the chopped pistachios and almonds (if using) until evenly distributed.
Transfer the halva mixture to the prepared loaf pan. Press it down firmly and evenly with a spatula or the back of a spoon to ensure there are no air pockets.
Let the halva cool to room temperature first, then refrigerate it for at least 2 hours or until firm.
Once set, lift the halva out of the pan using the parchment paper. Slice it into small squares or rectangles using a sharp knife.
Serve the Honey Halva as a sweet treat or dessert, and store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 105.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1178 mg | 91% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
