Coconut Free Almond Halva with Honey and Turmeric
Halva has a reputation for being a specialty-shop treat, but making it at home means you control every ingredient — and this version is genuinely stunning. Creamy tahini forms the base, cooked with a honey syrup brought to the firm-ball stage to create that signature crumbly-yet-fudgy texture halva lovers obsess over. Warm turmeric and cinnamon weave through every bite, giving the finished slices a golden hue and a gently spiced depth that feels almost exotic without being overwhelming. Toasted almonds add a satisfying crunch that breaks up the richness in the best possible way. The whole thing sets up in the fridge and slices cleanly into neat pieces — impressive enough for a dessert board, easy enough to make on a weeknight. For anyone navigating coconut-free eating, this is a genuinely indulgent confection that relies on nothing but pantry staples and a candy thermometer to deliver the goods. Serve it at room temperature so the texture softens just enough to melt on your tongue.
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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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