Chocolate Halva (Middle Eastern dessert)

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This recipe was adapted from It’s All Good: International Recipes by Pat Humphrey. I found these to be extremely sweet so toned down the sweetness by adding a bit of bran.

Yield: about 30 bite size pieces


  • 1/2 cup tahini (ground sesame seed butter)
  • 1/4 cup honey
  • 2 Tbsp cocoa powder or use carob powder
  • 1/3 cup ground, sunflower seeds
  • 1/4 cup either oat or wheat bran, optional


  1. Add all the ingredients to a mixing bowl and stir well to combine.
  2. Shape into a log for slicing or press mixture into a cookie dough scooper.
  3. Can be served at room temperature or from freezer.