The EASIEST Halva Recipe You'll Ever Make!

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch and nutrition.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened chocolate

Carob powder offers a caffeine-free chocolate alternative.

Put 250 g of unsalted skinned peanuts in a blender or food processor.

Process the peanuts for about 30 seconds until they are ground, almost like flour.

Add 1 tablespoon of light olive oil to the ground peanuts.

Scrape down the sides of the food processor with a spatula and blend again for about 30 seconds.

Pause the blender, scrape the sides once more, and continue blending until you have a completely smooth paste.

Beat 1 egg white in a clean bowl using an electric mixer, starting on low speed and increasing to medium high as it foams.

Continue beating the egg white for about 2 to 3 minutes until it forms stiff peaks.

In a saucepan, add 100 g of sugar, 25 g of honey, and 2 tablespoons of water.

Put the saucepan on the stove over medium heat and stir with a spoon until the sugar dissolves completely.

Carefully pour the sugar syrup into the beaten egg white in a thin stream while continuously beating on medium speed.

Keep beating for about a minute after all the syrup is added until the mixture becomes glossy and thick.

Add the peanut paste to the egg white mixture and fold everything together gently with a spatula until the color is uniform and there are no white streaks.

Take a container lined with plastic wrap or parchment paper and scoop the halva mixture into it, pressing down firmly to fill all corners.

Cover the halva with another sheet of plastic wrap or parchment paper and refrigerate for at least 3 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens