Nutrition Value:

Prep time: 20 minutes

Freezing time: 60 minutes

Number of servings: 14

Nutrition Value 1

Kcal 271kcal

Protein 9.6g

Carbs 7.9g

Fat 21g

Have you ever tried halva? It’s really similar to fudge but made with tahini as the base. It doesn’t use many ingredients but it tastes amazing!

An exotic treat that can be made at home in 20 minutes!

Sesame seeds don’t contain gluten so great option for celiacs and those avoiding gluten in their diet. They are also a great source of a range of important nutrients such as zinc, iron, magnesium, phosphorus, selenium, and manganese, as well as being the primary plant based source of calcium.

Give this simple recipe a try for a nutrient-packed afternoon snack.

Halva Ingredients

1 scoop Whey Protein Classic Vanilla

1 cups roasted, chopped hazelnuts

1 cup sesame seeds

1 cups tahini (sesame seed butter)

40g dark chocolate, melted

1/3 cup coconut sugar

1/2 cup water

pinch of salt

Halva Method

1. Line a loaf tin with greaseproof paper.


2. For the hazelnuts, you can either buy pre-done roasted hazelnuts or spread raw hazelnuts in a single layer on a rimmed baking sheet and bake at 350ºF for 10 minutes. Transfer the freshly roasted hazelnuts to a clean kitchen towel, folding the towel over the nuts and rubbing vigorously to remove skin. Then chop into a breadcrumb size paste using a small food processor.


3. In a large bowl, combine the hazelnuts, sesame seeds, protein powder, tahini, and vanilla. Stir until well mixed.


4. In a small saucepan, gently heat the coconut sugar and water with a pinch of salt, stirring until the sugar is dissolved. This may take up to 15 minutes, so keep an eye on it, stirring often.


5. Slowly pour the sugar syrup into the tahini-hazelnut mixture, stirring constantly until the mixture is well combined and starts to harden.


6. Melt chocolate in a small bowl in a microwave. Set aside and let cool to room temperature.


7. Now marble in the chocolate with only a few gentle swirls being careful not to over-mix. Immediately transfer the mixture to the prepared pan, smooth the surface and press down with the back of a spoon.


8. Cover with cling film and let the halvah cool in freezer for about 1 hour.

TIP: More fridge time helps the sugar crystals and flavours develop, yielding an even richer tasting and flakier/crumbly treat. If you can handle the wait, let your halva chill overnight in the fridge. It will keep in the refrigerator for up to 2 weeks – if it ever lasts that long!

Try topping with a variety of different nuts or make a sweet, honey or chocolate sauce to dip your halva squares into! We can’t wait to hear what you think of this tasty recipe when you #ExploreSomethingNew.