Persian Date Halva

Recipe by Louisa Shafia
Not Yet Reviewed

While classic Middle Eastern halva is typically made of tahini (sesame paste) and sugar, this halva variation substitutes Medjool dates for most of the sugar, resulting in a snackable treat that’s rich and fudgy. The base recipe features a toasted coconut and sesame seed crust, which provides some crunch and visual appeal. Once you try the base version, spice things up with the cardamom pistachio and chocolate espresso hazelnut variations (find them in the baker’s tips, below).

Prep
25 mins
Yield
1 to 1 1/2 cups (about 300g), about 10 servings
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Persian Date Halva - select to zoom
Persian Date Halva - select to zoom
Persian Date Halva - select to zoom

Instructions

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  1. Using a food processor, process the dates until they’re mostly broken down (some chunks are OK). If you don’t have a food processor, chop the dates as finely as possible. Set aside.  

  2. In the bowl of a stand mixer or working with a hand mixer in a large bowl, beat together the tahini, sugar, vanilla, salt, and cinnamon for 1 minute. Add the dates and beat until well combined. The mixture should come together in several big chunks with some small pieces. 

  3. In a shallow bowl or plate, combine the sesame seeds and coconut. 

  4. Shape the halva into logs, blocks, balls, or a loaf — baker's choice! 

    To shape into logs: Divide the halva mixture in half (about 148g each). Working with one half at a time, use your hands to bring the clumps together into a smooth, sliceable log that’s about 1" thick and 6" long. Repeat with the remaining half. Roll the shaped logs, including the ends, in the sesame seed/coconut topping. 

    To shape into blocks: Divide the halva mixture into 4 equal pieces (about 74g each). Working with one portion at a time, use your hands to bring the clumps together and shape into a 2" square that’s about 1" thick. Repeat with the remaining pieces. Press all the edges of the blocks into the sesame seed/coconut topping. 

    To shape into balls: Divide the halva mixture into teaspoon-sized portions (about 18 to 20 pieces, 14g each). Squeeze and roll into balls. Roll and lightly press the balls into the sesame seed/coconut topping. 

    To shape into a loaf: Transfer the halva mixture into an 8 1/2" x 4 1/2" loaf pan and press it into an even, flat layer. Evenly sprinkle the sesame seed/coconut mixture on top, and press it lightly so that it adheres to the surface of the halva. 

  5. Chill the halva in the refrigerator for 1 hour. Use a thin, sharp knife to slice the logs, blocks, or loaf into bite-size pieces. The halva may break apart a little, but you can press the crumbs together. Serve slightly chilled or at room temperature. 

  6. Storage information: Store leftover halva in the refrigerator, well-wrapped in an airtight container, for up to 2 weeks. The flavors tend to intensify over time. 

Tips from our Bakers

  • Use soft, pliable Medjool dates that will easily blend into the tahini.  

  • Because tahini tends to separate, stir it well before using.  

  • To make Cardamom Pistachio Halva, add to the base recipe:

    1/2 teaspoon cardamom
    1/2 teaspoon rose water
    6 tablespoons (45g) pistachios, toasted and coarsely ground

    Shape the halva as you like. Replace the toasted sesame seeds and coconut flakes with 6 tablespoons (45g) of toasted, coarsely ground pistachios. Press all the surfaces of the halva into the pistachios to form a crust. Press or sprinkle 1 to 2 tablespoons of dried edible rose petals on top, if desired.
     

    To make Chocolate Espresso Hazelnut Halva, add to the base recipe:  

    1/4 cup (50g) granulated sugar (in addition to the 2 tablespoons called for in the base recipe)
    1 teaspoon Double Dark Cocoa Blend
    1 teaspoon espresso powder
    7 tablespoons (57g) hazelnuts, toasted and coarsely ground

    Shape the halva as you like. Replace the toasted sesame seeds and coconut flakes with about 7 tablespoons (57g) toasted, coarsely ground hazelnuts. Press all surfaces of the halva into the hazelnuts to form a crust. 

Baker’s Resources