Breastfeeding Friendly Almond Halva with Honey and Turmeric
Sesame-rich and warmly spiced, this confection hits that sweet spot between a candy and a snack you can actually feel good about reaching for. Tahini is the star here, delivering a dense, nutty base that's packed with calcium and healthy fats — nutrients that matter a lot when your body is working overtime to nourish a baby. Honey brings natural sweetness while turmeric and cinnamon add a gentle, aromatic warmth that makes every bite feel a little luxurious. The toasted almonds give it a satisfying crunch and a boost of protein, making this far more sustaining than a typical sweet treat. The technique is straightforward once you understand the candy-thermometer step — getting the honey syrup to exactly 250°F is what gives halva its signature crumbly, melt-in-your-mouth texture rather than a sticky mess. It slices cleanly after a couple of hours in the fridge and is best enjoyed at room temperature, so it's easy to prep ahead and keep on hand for those moments when you need something quick and nourishing between feeds. A small square goes a long way, and knowing exactly what's in it makes snacking feel effortless.
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Learn more →Ingredients
16 servings
- 2 cups tahini, well-stirred and at room temperature
- 1 cup raw almonds, roughly chopped
- 1 cup honey
- ¼ cup water
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ¼ tsp ground cardamom (optional)
Instructions
- 1
Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the long sides. Place the tahini in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer) and set aside at room temperature.
- 2
Toast the chopped almonds in a dry medium saucepan over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a small bowl and set aside. Wipe out the saucepan.
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