3-Ingredient Vegan Halva (Tahini & Maple Syrup Recipe)

This easy 3-ingredient vegan halva recipe is made with tahini and maple syrup for a rich, nutty dessert inspired by traditional Middle Eastern halva. It takes just minutes on the stove and sets into a sliceable, melt-in-your-mouth treat, no refined sugar or baking required!

What Is Halva?

Halva is a dense, sweet, and crumbly dessert popular throughout the Middle East, the Mediterranean, and parts of Asia. It’s often described as a nut-butter-based fudge, with a rich, slightly savory flavor that comes from sesame paste, also known as tahini. Traditional halva is made by cooking sugar or syrup and combining it with tahini, creating its signature flaky yet melt-in-your-mouth texture.

Many people wonder whether halva is vegan, and the answer is that it often is. In its most traditional form, halva is naturally dairy-free and egg-free, relying on sesame paste and sweetener rather than butter or cream. Some modern or packaged versions may include honey or other additives, but homemade halva made with tahini and syrup is typically vegan. This vegan halva recipe follows that classic approach, using maple syrup instead of refined sugar for a plant-based dessert that stays true to the original flavor and texture.

Ingredients

This simple vegan halva uses just three pantry staples: hulled tahini, maple syrup, and vanilla for a naturally dairy-free and egg-free dessert.

• ¾ cups maple syrup
• 1 and ½ cups tahini (like Lebanon Valley Tahini Sesame Paste)
• 3 tsp vanilla extract

Instructions

Boil the Maple Syrup

• Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). The syrup will bubble and foam, which is normal. Do not move the pot or turn off the heat until it reaches temperature or develops a slightly roasted aroma, which signals proper crystallization for good texture. If it smells like it’s burning, remove it from the heat. This can happen if the saucepan is too wide and the syrup is too shallow to get an accurate reading.

Mix in the Tahini

• Once the maple syrup has properly crystallized, remove it from the heat and immediately stir in the tahini and vanilla extract until the mixture thickens and loses its shiny appearance. Stir as quickly as possible, as waiting too long can cause the mixture to clump. Continue stirring until smooth and velvety.
• Pour the mixture immediately into a 6 x 9 inch glass container, or two smaller single-portion containers, and spread it into an even layer with a spatula.
• Sprinkle crushed pistachios or other nuts or chopped dried fruit on top, if desired, and gently press them into the surface.

Set and Chill

• Freeze the halva for at least 3 hours so it firms up enough to slice cleanly.
• For a softer, fudgier texture, you can refrigerate it for about 24 hours instead, though the freezer is much faster.

Tips

• Make this before dinner to give it enough time to solidify in the freezer.
• Darker maple syrup is easier to boil and handle with this recipe.
• Removing the mixture from heat too early will give a softer, fudgier texture.
• If tahini and vanilla aren’t added immediately, the mixture may look clumpy or oily. You can pour off excess oil to salvage it and it will still taste great.
• Cooking too long, or using sugar instead of maple syrup, can make it slightly grainy with a more roasted flavor, but it’s still delicious.

Vegan Halva FAQs

Here are answers to common questions about vegan halva, texture issues, and storage.

Q: Is halva vegan?

A: Halva is often vegan because traditional halva is made with tahini and sugar or syrup, without dairy or eggs. It does not usually contain dairy or eggs. However, some store-bought or modern versions may include honey or other non-vegan additives, so it’s always best to check the ingredients. Homemade halva made with tahini and maple syrup, like this recipe, is naturally vegan.

Q: Why did my halva turn grainy?

A: Halva turns grainy when the sugar or syrup is overcooked, causing it to crystallize too much. This can happen if the syrup is heated past the ideal temperature or cooked for too long. Using a candy thermometer and removing the syrup from the heat at the correct temperature helps prevent this. Stirring in the tahini immediately after removing the syrup from heat is also important, as waiting too long can cause the mixture to seize or clump.

Q: Can I store vegan halva in the freezer?

A: Yes, vegan halva can be stored in the freezer and actually slices better once fully chilled. Freezing helps the halva firm up and makes it easier to cut cleanly. Once set, it can be stored in an airtight container in the freezer for several weeks. You can also refrigerate it for a softer, fudgier texture, though it will take longer to fully set.