Vegan Tahini Halva
This no-bake, vegan tahini halva comes together with just 5 ingredients. It has a rich and chewy texture and it can be filled with nuts or chocolate.
Ingredients
- 1 ½ cups Tahini Paste well stirred
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 1 ¼ cups Granulated Sugar
- 1/2 cups Water
- 1/4 cups Nuts (optional)
Instructions
- Grease 3 mini bundt cake pans or an 8 x 2 inch loaf pan and line with parchment paper.
- In a medium bowl stir together the tahini, pure vanilla extract and salt. Set aside.1 ½ cups Tahini Paste, 1 tsp Pure Vanilla Extract, 1/4 tsp Salt
- In a large non-stick saucepan combine granulated sugar and water over medium heat. Stir to dissolve sugar and bring to a boil.1 ¼ cups Granulated Sugar, 1/2 cups Water
- Once the mixture starts to boil, insert a candy thermometer and observe until it reaches 250°F (121 C). This will take between 8-10 minutes.
- Immediately, remove from the heat and add into the tahini mixture in thirds, while stirring right after each addition. The mixture will start to thicken. Do not overmix once all ingredient are combined.
- Gently fold in nuts or cocoa powder/chips to the mixture if you are using.1/4 cups Nuts
- Transfer halva into 3 mini bundt cake pans or in a prepared loaf pan and spread evenly.
- Refrigerate for at least one hour or until the halva is firm.
- Cut into slices and serve. Enjoy!
Notes
- Measure Ingredients: I recommend using an electric food scale to accurately measure the ingredients.
- Candy Thermometer: It is best to use a candy thermometer for this recipe. If not, pay close attention to the mixture at all times and remove from heat when the mixture has thicken. To test the consistency, drop a very small amount of the boiling sugar syrup into very cold water. It should form a ball that holds its shape but is still very sticky when pressed with your fingers.
- Be careful at all times of handling the hot sugar syrup mixture. Use apron and mittens for protection.
- Do not overmix after all ingredients are full incorporated. This will result in the halva separating.
- Pour the sugar syrup slowly into the side of the bowl while stirring.
- Allow tahini halva to completely cool down before removing from the pan.
- If you are using mini bundt cake pans, use a knife to loosen halva from the pan. Slide the blade between halva and the pan moving slowly around the edge.
- Make Ahead & Storage Instructions: You can make tahini halva ahead of time and store in an airtight container.
- Tahini halva will keep fresh for up to 1 month stored in an airtight container at room temperature or in the refrigerator.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
Calories: 416kcalCarbohydrates: 42gProtein: 9gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gSodium: 90mgPotassium: 235mgFiber: 3gSugar: 31gVitamin A: 31IUVitamin C: 2mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!