Sesame tehina is the star of this confection, and for good reason — sesame is well known for its skin-healing properties. It’s rich in zinc and antioxidants, which may help with sunburn and inflammation. Its fatty acid composition can help calm skin rashes and even soothe cracked heels. It’s a treat that tastes indulgent while giving your skin real nourishment.
This frozen halva recipe has been adapted to be a little healthier, without losing that rich, authentic flavor. It’s best served refrigerated — the chill allows it to set, harden, and take on its signature thick texture. This recipe yields one loaf pan (about 9″ x 5″) of halva, enough to serve a family of six or seven for dessert.
Preparation Time: About an hour (the first time you make it — it gets quicker after that)
Ingredients
- ¾ to 1 cup blue agave nectar, maple syrup, or honey (agave is my personal favorite). If you prefer, 1½ cups organic sugar will bind a bit better, though I skip it to avoid refined sugar.
- ½ teaspoon cardamom (this is what gives halva its signature flavor — some kids are picky about it, so it can be skipped, though the flavor won’t be quite as authentic without it)
- ½ cup pure water
- 1⅔ cup tehina
- 1 teaspoon vanilla
- ¼ teaspoon xanthan gum (optional but helpful)
- 10 teaspoons (about ¼ cup) coconut flour or very finely ground almond flour (coarser grinds will make the texture too grainy)
Instructions
- Coat a loaf pan with non-stick spray (avocado oil spray works well and won’t add bitterness the way olive oil can). Line with parchment paper, leaving a slight overhang for easy lifting later. You can also use a 10-inch round dish or a mini muffin pan — ideally steel rather than aluminum, to avoid any concern about heavy metal exposure.
- In a heatproof bowl, combine the tehina and vanilla. Set aside.
- In a small pot, bring the agave, cardamom, xanthan gum, coconut flour, and water to a boil. Lower the heat and simmer, making sure the agave fully dissolves. Stir constantly for about 5 minutes.
- Increase the heat to medium and continue cooking until the mixture reaches 250°F (a candy thermometer makes this precise — if you don’t have one, keep the burner at medium and let it bubble gently for 10–15 minutes). Stir well; the syrup will thicken noticeably. This is what binds the tehina together.
- Remove from heat and pour slowly into the tehina-vanilla mixture, stirring vigorously to fully incorporate the syrup. A wooden spoon works best here, though a metal spoon will do. The halva will turn thick and glossy — that’s exactly what you want.
- Pour into the prepared pan and smooth the top. Cover with plastic wrap and refrigerate for 24 hours to fully set. Slice while cold; it can be served at room temperature. It keeps well in the fridge for up to a month — though I personally love it best frozen.
Rocky Road Coating
For the best flavor contrast, sweeten this coating with maple syrup while using a different sweetener in the halva itself. This coating hardens into a chewy, chocolatey layer that’s perfect poured over the top or used to coat the halva completely.
Ingredients
- 150g (⅔ cup) raw cacao butter
- 30g (2 tbsp) maple syrup
- 40g (½ cup) unsweetened natural cocoa powder
- ⅛ teaspoon xanthan gum (optional but helpful)
- 1 teaspoon vanilla-flavored stevia extract (SweetLeaf brand works well) or 1 teaspoon vanilla extract
Instructions
- Melt the cacao butter in a pot over medium heat, whisking occasionally until fully melted. Turn off the heat.
- In a small bowl, whisk together the cocoa powder and xanthan gum. Add this mixture into the melted cacao butter one spoonful at a time, whisking continuously.
- Whisk in the maple syrup and let the mixture cool until thick and chocolate-like. Coat your halva, then refrigerate until firm.
Tips
- For neater slices, use a knife warmed under hot water and wiped dry between cuts.
- Store leftovers tightly wrapped in the freezer for up to 2–3 months — just let them sit at room temperature for a few minutes before serving.
- If cardamom isn’t your thing, cinnamon makes a nice substitute, though it will shift the flavor away from traditional halva.
Enjoy!
Ben — known to his clients and readers as Poppa Ben — is a certified practitioner of Natural Bioenergetics (formerly Health Kinesiology) with decades of hands-on experience helping people restore their energy and vitality. He writes about natural health, nutrition, herbs, energy work, and the occasional skin-healthy recipe. His approach always comes with the same reminder: your body wants to be in balance, and sometimes it just needs someone to listen.