If you’ve ever tasted halva (popular in the Middle East), you know it’s not just a dessert – it’s a texture. It’s made from sesame. Halva is a delicate, flaky, melt-in-your-mouth confection built from two simple elements that you can buy pretty much anywhere these days: prepared tahini and a pulled sugar syrup. The problem? Most halva recipes in the U.S. are too sweet. Cloyingly sweet. Tooth-achingly sweet. I don’t like things that are too sweet and neither do my kids.
So I fixed that.
This version reduces the sugar, balances the flavor with a touch of cocoa, and finishes with a dark chocolate swirl that cuts the sweetness beautifully. The result is a more modern, adult, elegant halva. It’s still authentic in texture, but far more delicious.
List of Ingredients
Ingredients for Base Mixture
1½ cups well-stirred tahini (room temperature; use a high-quality brand like Soom or Seed + Mill)
¼ teaspoon kosher salt
½ teaspoon vanilla extract
Ingredients for the Syrup
1 cup sugar (reduced from the traditional 1¼ cups)
¼ cup water
Ingredients for Chocolate Swirl (optional – if you don’t like chocolate leave this out entirely… or sub butterscotch instead)
2 ounces dark chocolate (70–80%), melted and slightly cooled
Directions for Making Halva
1. Prepare Your Pan
Line an 8×8-inch baking pan (or a 9×4-inch loaf pan) with parchment paper, leaving about a 2-inch overhang on two sides so you can lift the halva out later.
In a medium heatproof bowl, stir together the tahini, salt, vanilla, and cocoa powder until smooth.
2. Make the Sugar Syrup First – It’s Easy
Pour the water into a small saucepan and add the sugar. Stir briefly to moisten. Attach a candy thermometer to the side of the pan.
Heat over medium-high, allowing the mixture to boil. Stir occasionally until the sugar fully dissolves. Continue cooking until the syrup reaches 250°F (hard-ball stage). This happens fairly quickly, so keep an eye on it.
As soon as it reaches temperature, remove the pan from heat.
3. Create the Halva Base
Working steadily, stream the hot syrup into the tahini mixture in a slow ribbon while stirring continuously with a wooden or silicone spoon (ie do NOT use a stand up mixer or blender).
Keep stirring just until the mixture thickens, turns matte, and begins to pull away from the sides of the bowl. This happens in under a minute.
Do not overstir, or the halva will become crumbly rather than flaky.
4. Add your Chocolate Swirl – the best part!Â
Drizzle the melted dark chocolate over the halva mixture. Using a spatula, fold the chocolate through only two or three times—just enough to create ribbons and marbling without fully blending.
If you want even more dramatic streaks, you may use a toothpick or wooden skewer after the halva is in the pan: drag it lightly through the top in a few loose, curving motions. Don’t overdo it; halva sets quickly, and too much swirling will muddy the pattern.
5. Pack, Chill and Store
Scrape the mixture into your prepared pan and press it gently into an even layer. Let the halva cool to room temperature. Cover tightly and chill for at least 2 hours, or overnight for best texture. Lift the halva out using the parchment overhang and slice with a sharp knife. It keeps beautifully in an airtight container in the refrigerator for up to 3 weeks.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
