Lactose Free Almond Halva with Honey and Turmeric
Halva has a way of feeling both ancient and indulgent at the same time, and this version delivers that dense, crumbly, melt-on-your-tongue texture that makes it so irresistible. The base is pure tahini — no butter, no cream, no dairy of any kind — so it's naturally a great fit for anyone avoiding lactose without requiring any swaps or substitutions. Honey is cooked to the firm-ball stage and streamed into the tahini while it whips, which is the technique that gives halva its signature fudgy-yet-flaky structure. Toasted almonds add a satisfying crunch throughout every slice, while turmeric, cinnamon, and cardamom bring a warm, golden depth that makes this feel genuinely special. The process takes a little patience and a candy thermometer, but the steps are straightforward and the payoff is enormous. Once it's chilled and sliced, you've got a confection that looks stunning on a dessert board and tastes like something from a good Middle Eastern bakery. Serve it at room temperature so the texture softens just enough to let all those spiced, nutty flavors shine.
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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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