Chocolate Halva with Tahini and almonds is a healthy sweet treat, that has a unique nutty sweet taste and a soft yet crumbly texture which truly melts in your mouth once you take a bite of it.
What Is Halva?
There are many ways to make a Halva. Two of its versions are the most famous. The one that's made with semolina and syrup, which is a type of soft pudding. And the one that resembles a fudge that's kind of crumbly. But with really soft crumbles, not crisp cookie crumbles.
This version of Halva is the one that's served mostly during Greek lent. As it's free of dairy products. It's made with Tahini, a very thick syrup( that almost reaches the thickness of caramel), and lots of raw almonds. These are the basic ingredients used in making a Tahini Halva.
There are also Chocolate versions of Halva and that is what I decided to share with you. It's really good-tasting and even those people that don't like how classic Halva tastes, they do enjoy eating this Chocolate version. Since not all people like the flavor of Tahini, the chocolate in this recipe is what makes everyone enjoy this Halva. So if you haven't tried Halva yet I highly recommend trying this one first.
How Is Tahini Halva Made
Halva made with Tahini simply requires for you to mix the Tahini together with a thick syrup. And do a bit of mixing and folding (like when you make bread), according to how crumbly you like the Halva to be. If you want a Halva that's more soft and fudgy you skip the mixing and folding (see recipe below). Once you're done with the mixing, you place it inside a loaf pan that you have covered with parchment paper and rest for a few hours until it sets.
Do I Need To Refrigerate Halva?
Absolutely not! Halva can be stored in your cupboard for a long period of time without spoiling. Its origins are from the Middle East dating back to the 7th century. This means people used to preserve it outside of the fridge and at high room temperatures. One reason you would want to refrigerate Halva is for the change of flavor. As I said, this Halva truly melts in your mouth. And when you eat it cold from the fridge all that melting goodness reminds me of how ice cream melt's in your mouth. So, no, you needn't refrigerate Halva but if you do, it's going to taste even better!
Chocolate Halva With Tahini And Almonds
- 600 grams/ 21.1 oz Tahini
- 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 250 grams/ 8.8 oz sugar
- 50 grams/ 1.7 oz honey
- 50 ml water
- 1 teaspoon fresh lemon juice
- 150 grams/ 5.3 oz raw almonds
- Add 200 grams (7 oz) of the Tahini to a small mixing bowl together with the 3 tablespoons of cocoa powder. Stir well with a whisk and set this bowl aside.
- Add the 400 grams (14 oz) of Tahini to a large mixing bowl together with the salt, and vanilla extract. Again mix very well to combine and set this bowl aside as well.
- In a saucepan add the sugar, honey, water, and lemon juice. Heat over medium-high heat until temperature reads 118°C / 244.4°F on an instant-read thermometer.
- Take the saucepan off the heat and stir its contents with a whisk until it starts to thicken a bit and the temperature drops to 85°C / 185°F.
- FOR A HALVA THAT CRUMBLES: Pour this thick caramel syrup into the larger bowl with the non-chocolate Tahini. Mix together with a wooden spoon doing folding movements. As the temperature drops, it will get thicker and thicker. When you can no longer fold the mixture with the wooden spoon do the folding by hand. Do this for 2-3 minutes overall. Until the mixture looks like it's about to crumble apart.
- Then fold in the cocoa Tahini together with the whole raw almonds. It's going to look a little bit messy at this point. Just give it a few more folds until both Tahini mixtures incorporate well with each other.
- FOR A MORE FUDGY HALVA: Pour the thick caramel syrup into the larger bowl with the non-chocolate Tahini. Give it a quick stir with a wooden spoon. Then mix in the Chocolate Tahini and almonds. Stir well to combine.
- Cover a loaf pan with parchment paper. The one I use is 24 cm x 12 cm (10 x 5-inch) but you can use a slightly narrower one. Transfer the Halva mixture into the loaf pan and press gently to fit. Let the Halva set at room temperature for 5-6 hours. Then refrigerate for at least 6 hours more.
- You don't need to refrigerate the Halva. This is done to make its texture a little bit less crumbly and its flavor even better!
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