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Tahini vegan halwa

Tahini Halwa

6 servings 15 minutes to make.

Gluten free and vegan (NO BAKE)


2 cups Agave

2 cups Tahini

1 tsp Vanilla extract

1 1/2 cups Pistachios or almonds, unsalted toasted

Garnish: Fresh Rose Pedals (optional).


  • Gather the ingredients.

  • Lightly spray oil (coconut oil) a 6-cup mold, loaf, or cake pan.

  • Heat the Agave in a heavy-bottomed saucepan over medium heat until it reaches 240 F or the soft-ball stage: when a bit of the syrup is dropped into cold water it should form a soft, flexible ball.

  • Allow the Agave to cool slightly and add the vanilla and nuts.

  • Gently fold in the tahini and stir until the mixture is well blended.

  • Pour the mixture into the prepared pan and cool completely.

  • Wrap the halvah well and refrigerate it for 24 to 36 hours so the halwa's characteristic crystallized texture can fully develop.

  • Cut the halwa into slices while it’s cold but serve at room temperature. The halwa will keep in the refrigerator for several months.

  • Enjoy.

I hope you try it and share it with your friends and family. Please like, share, subscribe or comment below for more easy recipes to enjoy.



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