Rich, nutty, and warmly spiced, this confection is a stunning example of how a handful of pantry staples can produce something that feels genuinely special. Tahini forms the silky backbone, while toasted almonds add crunch and a honey syrup cooked to the firm-ball stage gives the whole thing that signature crumbly-yet-fudgy halva texture. Turmeric lends a gorgeous golden hue and a subtle earthiness that plays beautifully against the cinnamon and cardamom. For anyone navigating grain sensitivities, this is a naturally safe sweet treat — there's no flour, no starch, and no grain of any kind in the ingredient list, so you can indulge without second-guessing the label. The technique looks impressive but breaks down into straightforward steps: toast, boil, beat, and chill. Slicing into those clean, golden pieces after a couple of hours in the fridge is genuinely satisfying. Serve at room temperature and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
