Sesame Halva with Dark Chocolate

Name: Sesame Halva with Dark Chocolate
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) tahini (raw, unsweetened); ¼ cup (85 g) honey; 3 oz (85 g) dark chocolate (70% cocoa), chopped into small pieces; ½ cup (65 g) sesame seeds (white or mixed), toasted, lightly toasted if not already; ¼ teaspoon (1½ g) sea salt; 1 tablespoon (15 ml) coconut oil (optional, for pliability) (optional)

From the MyKitchenBank Kitchen

A creamy, nutty sesame halva swirled with dark chocolate and studded with toasted sesame seeds. This no-bake confection balances the deep earthiness of tahini with rich cocoa and a drizzle of honey, delivering the authentic texture and flavor of traditional Middle Eastern halva with a modern chocolate twist.

Prep: 20 min
Cook: —
Wait: 2 hr
Total: 2 hr 20 min
Makes: About 1 pound (450g) halva, 24 pieces

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Steps

Before you start

Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a 1-inch overhang on two sides
Have all ingredients measured and ready (mise en place) before starting—once the tahini warms, you'll work quickly
Use a 6-inch (15 cm) offset spatula or butter knife for mixing; wooden spoons won't create the right texture

1
Warm the tahini
- Place the tahini in a medium heatproof bowl.
- Microwave in 15-second bursts, stirring between each, until it softens and becomes slightly pourable but not hot—about 30–45 seconds total (or warm over a double boiler over low heat, stirring often, for 2–3 minutes).
- The goal is a warm, spreadable consistency, not a thin liquid.
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Ready when: Tahini is warm, soft, and slightly pourable, but not runny
Tip: Overheating tahini will cause it to separate into oil and solids—warm gently and stop as soon as it moves easily
2
Mix in honey and salt
- Add the honey and sea salt to the warm tahini.
- Using an offset spatula or butter knife, fold and cut the mixture together for 1–2 minutes until well combined.
- The mixture will be thick and glossy.
- If using coconut oil for extra pliability, add it now and fold it in.
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Ready when: Honey and salt are evenly distributed; mixture is uniform in color
Tip: Folding (rather than stirring) incorporates air and builds the creamy, light texture halva should have
3
Temper the chocolate
- Place the chopped dark chocolate in a small heatproof bowl.
- Melt it in the microwave in 20-second bursts, stirring between each, until completely smooth and fluid (or melt over a double boiler over low heat, stirring occasionally).
- Pour into a small glass or bowl and allow it to cool to room temperature—about 2–3 minutes—so it's liquid but cool enough not to seize.
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Ready when: Chocolate is smooth, pourable, and no longer hot to the touch
Tip: Cool chocolate is essential—pouring it into hot tahini will seize it and create grainy texture
4
Spread base layer
- Scoop half the tahini mixture into the prepared baking pan.
- Using a damp offset spatula, press and smooth it into an even layer about ¼ inch (6 mm) thick, working from the center outward.
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Ready when: Base layer is smooth and level across the pan
Tip: Dampen the spatula with water (not oil) so the tahini doesn't stick—re-dampen as needed
5
Add chocolate layer
- Drizzle the cooled melted chocolate evenly over the tahini base in a thin stream, creating a web or grid pattern.
- Use the offset spatula to gently spread it into a thin, even layer without completely blending it in—you want distinct chocolate and tahini layers.
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Ready when: Chocolate is spread in an even, visible layer over the tahini
Tip: Resist fully blending the chocolate into the tahini; the contrast of layers is part of halva's appeal
6
Top with remaining tahini
- Spread the remaining tahini mixture over the chocolate layer, pressing gently with a damp spatula to create an even top.
- The halva should be about ½ inch (13 mm) thick total.
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Ready when: Top surface is smooth and level
Tip: A damp spatula prevents sticking; if the mixture tears, warm it slightly and try again
7
Toast and garnish
- Sprinkle the toasted sesame seeds evenly over the top, pressing gently so they adhere.
- If the sesame seeds are not already toasted, toast them in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant and lightly golden before sprinkling.
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Ready when: Seeds are evenly distributed and slightly pressed into the surface
Tip: Toasting sesame seeds deepens their nutty flavor and prevents them from tasting raw
8
Chill until firm
- Refrigerate the halva uncovered for 2 hours, or until the tahini sets and the halva is firm enough to cut cleanly without cracking.
- The chocolate layer should feel slightly firm when pressed gently.
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Ready when: Halva is firm and does not dent when pressed lightly
Tip: Chilling is essential—warm halva will crumble when cut
9
Cut into pieces
- Remove the halva from the pan using the parchment overhang.
- Place on a cutting board and, using a sharp knife dipped in hot water and wiped dry between each cut, cut into 24 squares (a 6×4 grid).
- Wipe the knife clean between cuts for crisp, clean edges.
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Ready when: All pieces are cut and separated
Tip: A hot, dry knife glides through halva without dragging and creates neat edges

Good to know

Tips

For a striped, marbled effect, don't spread the chocolate into a full layer—instead, drizzle it in lines and gently draw the offset spatula perpendicular to the lines before topping with the final tahini layer
If your halva is too soft or oily after mixing, refrigerate the tahini mixture for 30 minutes before layering; if it's too stiff and cracks, gently warm it with 1–2 teaspoons of coconut oil folded in
Sesame halva is best served at room temperature or slightly chilled, never at fridge-cold temperature, which makes it too firm and masks the delicate sesame flavor
For gift-giving, cut the halva into smaller pieces (½-inch squares) and layer between parchment in a decorative box; it will keep up to 2 weeks

Make ahead

Store the finished halva in the refrigerator up to 2 weeks before cutting, or prepare it fully up to 10 days ahead and keep in an airtight container in the fridge.

Storage & reheating

Room temperature (airtight container, 3–5 days, will soften slightly); Refrigerator (airtight container, 2 weeks); Freezer (airtight container or wrapped in plastic wrap, up to 3 months). Thaw at room temperature for 30 minutes before serving.

Substitutions

dark chocolate (70% cocoa) → milk chocolate or white chocolate. Use the same weight; milk chocolate will add sweetness and mellow the earthiness, while white chocolate creates a more delicate flavor contrast
tahini (raw, unsweetened) → sunflower seed butter (unsweetened) or almond butter. Use the same volume; texture and flavor will differ slightly, but the method remains the same
sesame seeds (white or mixed), toasted → crushed pistachios, chopped almonds, or pumpkin seeds. Toast them lightly first and use the same weight for even coverage
honey → maple syrup or agave nectar. Use the same volume; maple syrup will add a deeper, earthier note, while agave is more neutral