Vegan Sesame Halva
Halva has a way of feeling both ancient and effortlessly impressive, and this sesame version delivers that crumbly, melt-in-your-mouth texture that makes it so addictive. Every ingredient here is completely plant-based — well-stirred tahini forms the rich, nutty base, and organic cane sugar cooked to the firm-ball stage is what gives the finished candy its signature flakey, dense bite. The technique is simpler than it sounds: once your syrup hits 250°F, you stream it into the tahini, fold everything together, and press it into the pan before it sets. Roughly chopped pistachios are optional but add a gorgeous pop of color and a little crunch that takes each piece to the next level. One batch cuts into 16 pieces, making it a brilliant make-ahead treat for gatherings or gifting. Store-bought halva often contains honey or other animal-derived ingredients, so making your own is the only way to be sure you're getting a fully plant-based version. Cool it, slice it, and try not to eat the whole pan before it makes it to the table.
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Learn more →Ingredients
16 servings
- 2 cups tahini, well-stirred, at room temperature
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 1 ½ cups organic cane sugar
- ½ cup water
- ¼ tsp cream of tartar
- ½ cup pistachios, roughly chopped (optional)
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. In a large bowl (or the bowl of a stand mixer), combine the tahini, vanilla extract, and salt. Stir until uniform and set aside at room temperature — the tahini must not be cold or it will seize when the syrup hits it.
- 2
Combine the organic cane sugar, water, and cream of tartar in a medium saucepan. Stir once to dissolve, then clip a candy thermometer to the side of the pan. Bring to a boil over medium-high heat without stirring, and cook until the syrup reaches 250°F (121°C) — the firm-ball stage.
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