Pregnancy Friendly Almond Halva with Honey and Turmeric
Sesame-rich and warmly spiced, this confection is the kind of treat that feels indulgent but is built on genuinely nourishing ingredients. Tahini brings a deep, nutty creaminess while honey provides natural sweetness without refined sugar — both are ingredients worth celebrating during pregnancy. Turmeric and cinnamon add gentle warmth and a gorgeous golden hue, and the toasted almonds give every slice a satisfying crunch. The technique is more straightforward than it looks: a simple honey syrup cooked to the firm-ball stage transforms the tahini into that classic, slightly crumbly halva texture that melts on your tongue. Because you're making it from scratch, you know exactly what's going into it — no mystery additives, no preservatives, just clean pantry staples. It slices beautifully into neat pieces and keeps well in the fridge, making it an easy make-ahead option when energy levels aren't always predictable. Serve it at room temperature for the best texture and enjoy it as a snack, a light dessert, or a little something sweet to get through the afternoon.
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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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