Chocolate Halva With Tahini And Almonds

Ingredients

• 600 g (21.1 oz)tahini
• 3 tablespoonsunsweetened cocoa powder
• 1/4 teaspoonsalt
• 1 teaspoonvanilla extract
• 250 g (8.8 oz)sugar
• 50 g (1.7 oz)honey
• 50 mlwater
• 1 teaspoonfresh lemon juice
• 150 g (5.3 oz)raw almonds

Instructions

1. 1

   Mix cocoa tahini

   Put 200 g (7 oz) of the tahini in a small bowl with the cocoa powder. Whisk until combined, then set aside.

2. 2

   Season tahini

   In a large bowl, mix the remaining 400 g (14 oz) tahini with the salt and vanilla extract. Set aside.

3. 3

   Cook the syrup

   Put the sugar, honey, water and lemon juice in a saucepan. Heat over medium-high heat until an instant-read thermometer registers 118°C (244.4°F).

4. 4

   Cool the syrup

   Take the pan off the heat and whisk the syrup until it begins to thicken and cools to 85°C (185°F).

5. 5

   Fold for crumbles

   For a crumbly halva, pour the thick syrup into the large bowl of plain tahini. Fold with a wooden spoon as the mixture thickens; when it becomes too stiff to fold with the spoon, continue by hand. Work for 2–3 minutes in total, until the mixture looks as if it is about to crumble apart.

6. 6

   Add cocoa almonds

   Fold in the cocoa tahini and whole raw almonds. The mixture may look untidy at first; continue folding a few more times until the two tahini mixtures are incorporated.

7. 7

   Choose fudgy texture

   For a fudgier halva, pour the thick syrup into the large bowl of plain tahini and stir briefly with a wooden spoon. Add the chocolate tahini and almonds, then mix until combined.

8. 8

   Set the halva

   Line a 24 x 12 cm (10 x 5-inch) loaf tin, or a slightly narrower one, with parchment paper. Transfer the mixture to the tin and press gently to fit. Leave to set at room temperature for 5–6 hours, then refrigerate for at least 6 hours.

9. 9

   Serve chilled

   Refrigeration is not essential; it helps make the halva a little less crumbly and can improve its flavour.

What is chocolate halva?

Halva is a family of sweets found across the eastern Mediterranean and beyond, with Greek versions often made using tahini and sugar syrup. This one pairs sesame paste with cocoa and almonds for a deeply nutty, bittersweet flavour.

The method gives you two texture options: fold the syrup mixture until it starts to crumble for a more traditional, flaky bite, or mix it briefly for a denser, fudgier slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 279 calories, 7g protein, 23g carbs, 20g fat.

Tahini and almonds contribute most of the fat and some of the protein, while sugar and honey provide most of the carbohydrates. Serve a slice with fresh fruit, or alongside a lighter meal, to balance the richness.

Tahini in two bowls

Plain tahini: the larger portion is mixed with salt and vanilla before the hot syrup is added. Stir the tahini well before measuring if the oil has separated in its container.

Cocoa tahini: mixing the cocoa with a smaller portion first helps it blend into the finished halva without leaving dry pockets.

Getting the syrup right

Thermometer: use an instant-read thermometer to bring the syrup to 118°C, as the temperature is a key cue in this method. Keep the probe in the syrup without resting it against the base of the pan.

Cooling: whisk off the heat until the syrup reaches 85°C and starts to thicken. It will continue cooling as you fold it into the tahini.

Choose your texture

Crumbly: fold rather than beat the syrup into the plain tahini, then continue by hand once the mixture becomes too stiff for the spoon. Stop when it looks close to breaking apart, before folding in the cocoa mixture and almonds.

Fudgy: stir the syrup into the plain tahini only briefly, then mix in the remaining ingredients. This quicker mixing route keeps the mixture denser.

Adding the almonds

Whole almonds: fold them in with the cocoa tahini so they stay distributed through the halva. Raw almonds give the mixture a firm crunch against the soft sesame base.

Even mixing: the mixture can look streaky or messy at first. A few careful folds are usually enough to combine it without overworking the crumbly version.

Moulding and setting

Parchment: line the loaf tin so the set halva can be lifted out cleanly. Press the mixture gently into the corners rather than compacting it firmly.

Time: allow 5–6 hours at room temperature before chilling for at least 6 hours. The extra refrigeration is optional, but the recipe notes that it makes the texture less crumbly.

Serving the slices

Cut the halva into small slices with a sharp knife, wiping the blade between cuts if the mixture sticks. Serve it on its own with coffee or tea, or alongside fresh fruit to contrast its richness.

Because it is sweet and substantial, a little goes a long way as an after-dinner treat.

Recipe notes & tips

• Stir the tahini thoroughly before measuring if its oil has separated.
• Prepare both tahini mixtures before starting the syrup so they are ready when it cools.
• Use a thermometer to check both syrup temperatures accurately.
• Fold gently when aiming for the crumbly version instead of stirring continuously.
• Line the tin with parchment that overhangs the sides for easier lifting.
• Let the halva set fully before slicing for neater pieces.

Variations

• Toast the almonds: lightly toast them and cool completely before folding in for a deeper nut flavour.
• Use chopped almonds: chop them before adding for crunch in every bite and easier slicing.
• Add orange zest: fold a little finely grated zest into the tahini for a citrus note.
• Increase the cocoa: add a little more cocoa to the cocoa-tahini portion for a more intense chocolate taste.
• Make it without almonds: leave them out for a smoother halva.

Common mistakes to avoid

• Guessing the syrup temperature: use a thermometer, since the method relies on reaching 118°C before cooling.
• Adding syrup too hot: whisk it off the heat to 85°C before combining it with the tahini.
• Overmixing the crumbly version: stop folding when it looks close to crumbling apart, then add the cocoa mixture and almonds.
• Pressing too firmly: gently fit the mixture into the tin so the crumbly texture is not compacted.
• Skipping the setting time: allow the full room-temperature rest and the additional chill for the halva to firm up.

How to store

Keep the halva covered in the refrigerator if you want it firmer and less crumbly; the recipe also notes that refrigeration is not essential. Cut only what you need and let chilled slices sit briefly at room temperature before serving.

Frequently asked questions