Vegan Halawa
Indulge in this authentic Middle Eastern Vegan Halawa, a delightful confection with a unique crumbly yet melt-in-your-mouth texture. Crafted from rich tahini and sweet powdered sugar, it's a simple yet sophisticated treat perfect for a light dessert or a satisfying snack. This recipe captures the essence of traditional halawa, offering a naturally dairy-free and gluten-free option.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 465 kcal
Allergen information: may contain nuts, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.75 cuptahini
- 1.5 cuppowdered sugar
- 0.5 tspvanilla extract
garnish
- 2 tbsppistachio, chopped(optional)
Equipment
Medium mixing bowl · Spoon · Whisk (optional) · Loaf pan · Parchment paper · Plastic wrap · Sharp knife · Cutting board
The method
Step by step
- 1
Ensure your tahini is thoroughly stirred in its jar until smooth and uniform before measuring. This prevents separation and ensures a consistent texture in your halawa.
About 1 min
Cook’s note: Separated tahini can lead to an oily or dry halawa. Stirring it well ensures the oil and solids are evenly distributed.
- 2
In a medium mixing bowl, combine the measured tahini and vanilla extract.
About 1 min
- 3
Stir the tahini and vanilla extract together vigorously with a spoon or whisk until they are thoroughly incorporated and form a smooth, fragrant paste.
About 1 min
Cook’s note: A small whisk can help achieve a smoother consistency more quickly than a spoon.
- 4
Gradually add the powdered sugar to the tahini mixture, about half a cup at a time, mixing with a sturdy spoon or your hands.
About 2 min
Cook’s note: Adding the sugar gradually prevents a powdery mess and allows for better control over the final consistency.
- 5
Continue mixing and kneading the ingredients until a thick, crumbly dough forms that can be pressed together but still retains a slightly sandy texture.
About 3 min
Cook’s note: The mixture should be firm enough to hold its shape when squeezed but not sticky. If it's too wet, add a tablespoon more powdered sugar; if too dry, add a teaspoon more tahini.
- 6
Line a small loaf pan (approximately 8x4 inches) or a shallow dish with parchment paper, allowing the paper to overhang on the sides for easy removal.
About 1 min
Cook’s note: The overhang acts as 'handles' to lift the set halawa out of the pan without breaking it.
- 7
Transfer the halawa mixture into the prepared pan and press it down very firmly and evenly using the back of a spoon or your hands.
About 2 min
Cook’s note: Compacting the halawa tightly is crucial for achieving the desired dense, crumbly texture. Ensure there are no air pockets.
- 8
Cover the pan tightly with plastic wrap or a lid and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the halawa to fully set and firm up.
About 1 hr
Cook’s note: Chilling not only sets the halawa but also enhances its flavor and makes it easier to slice cleanly.
- 9
Once thoroughly chilled and set, carefully lift the halawa out of the pan using the parchment paper overhang.
About 1 min
- 10
Place the halawa on a cutting board and use a sharp knife to slice it into desired pieces, such as squares or rectangles.
About 2 min
Cook’s note: For cleaner cuts, wipe your knife with a damp cloth between slices.
- 11
If desired, finely chop the pistachios and sprinkle them generously over the sliced halawa just before serving for added texture and visual appeal.
About 1 min
Cook’s note: Toasting the pistachios lightly before chopping can enhance their nutty flavor.
Per serving
Nutrition
- Calories
- 465.3kcal
- Protein
- 8.4g
- Carbs
- 55.6g
- Fat
- 26g
- Fibre
- 4.4g
- Sugar
- 44.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This halawa is wonderful served alongside a cup of strong black coffee or mint tea. For variations, consider adding a pinch of cardamom or a swirl of melted dark chocolate to the mixture before chilling. It also makes a thoughtful homemade gift when packaged beautifully.
Store leftover halawa in an airtight container at room temperature for up to 1 week, or in the refrigerator for extended freshness.
Halawa is best enjoyed at room temperature or slightly chilled; no reheating is required.
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