Homemade Halva Spread with homemade halva and homemade raw tahini – Vegan version

👨‍🍳 Method

For the homemade halva ✓ Homemade · or skip – back to store-bought

1. 1
   Grease parchment paper well and line a pan with it, so the paper comes up over the sides.

   Baking panParchment paper
2. 2
   Put the sugar and water in a small pot, bring to a boil and cook another 6–8 minutes, until the syrup is thick and stringy.

   Small saucepanStove

   💡On a candy thermometer, the syrup is ready at 121°C.
3. 3
   Beat the tahini in the mixer bowl with the paddle on low speed, raise to medium and pour the hot syrup in a thin stream down the side of the bowl.

   Stand mixer

   💡The syrup is extremely hot: pour it slowly in a thin stream, and don't touch it.
4. 4
   Beat until the syrup is fully absorbed into the tahini, add the vanilla and beat another 30–40 seconds.

   Stand mixer
5. 5
   Transfer the mixture to the pan and press down well.

   Baking pan
6. 6
   Leave at room temperature 6 hours at least, until the halva sets, and slice diced.

   Knife

   💡Halva keeps in the fridge up to two weeks.

For the Tahini sauce

1. 7
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 8
   Taste and adjust the seasoning.
3. 9
   Mix the tahini, crumbled halva, date syrup, olive oil and lemon juice and season with salt, until you get an even, smooth spread.
4. 10
   Keep the spread in a closed jar in the fridge up to two weeks.

   JarRefrigerator