Chocolate Halva With Tahini And Almonds

4.50 from 4 votes

Chocolate Halva With Tahini And Almonds

Chocolate Halva made with Tahini is a delicious nutty sweet treat with a really unique flavor and a soft crumbly texture that literally melts in your mouth!

Prep Time30

Cook Time5

Course: Dessert, Snack

Cuisine: Greek

Keyword: Chocolate, dairy-free, healthy, Nuts

Servings: slices

Calories: 279kcal

Ingredients

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

Instructions

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!

Nutrition