Yeast Free Almond Halva with Honey and Turmeric
Rich, nutty, and warmly spiced, this confection is the kind of treat that feels both ancient and completely irresistible. Tahini forms the silky backbone, while toasted almonds add crunch and honey brings a floral sweetness that no refined sugar syrup could replicate. The turmeric gives each slice a gorgeous golden hue, and the cinnamon and cardamom round everything out with a gentle, aromatic heat. For anyone navigating a yeast-free lifestyle, sweets can be a surprisingly tricky category — fermented ingredients and certain additives sneak into more packaged confections than you'd expect. This one sidesteps all of that entirely, relying on nothing but whole, straightforward pantry staples. The technique is a little hands-on — you're cooking a honey syrup to the firm-ball stage and streaming it into tahini — but the process is genuinely satisfying and the results are stunning. Slice it cold, let it come to room temperature, and watch it disappear.
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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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