Rice Free Almond Halva with Honey and Turmeric
Rich, nutty, and warmly spiced, this confection is a showstopper that happens to contain zero grains of any kind — rice included. The base is pure tahini, cooked honey syrup, and a handful of pantry spices, so there's nothing hidden to second-guess on the ingredient list. Turmeric and cinnamon give it a golden hue and a gently exotic depth, while toasted almonds add satisfying crunch in every slice. The technique is a little more involved than a standard no-bake treat — you're working with a hot honey syrup brought to the firm-ball stage — but the stand mixer does the heavy lifting once the syrup hits the tahini. What you end up with is a dense, matte-finished slab that slices cleanly and tastes far more impressive than the short ingredient list suggests. It keeps well in the fridge and is best served at room temperature, when 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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