Healthy Tahini Halva Recipe

This healthy tahini halva recipe is my take on the traditional tahini halva, but higher in protein, lower in fat and added sugar. Made with only 4 main ingredients and can easily be adjusted. There’s no cooking involved – all you need is a spoon and bowl! 

Tahini halva has a history that stretches back more than a thousand years. The term halva comes from the Arabic word meaning “sweet,” and while its exact beginnings are uncertain, many historians trace its origins to ancient Persia and the broader Middle East. One of the earliest known halva recipes appears in a 13th-century Arabic cookbook, marking its deep cultural roots in the region’s culinary traditions.

If you’re familiar with the word, but don’t recognise it consisting of tahini, that’s because the word ‘halva’ or ‘halwa’ is used to reference several different desserts depending on the region. There are many different variations from flour-based, to carrot to almond. The one I’m familiar with is the one I grew up eating in Iraq made of tahini, sugar and pistachios. 

Why I love making this healthy tahini halva recipe:

Anyone who knows me knows how obsessed I am with tahini. I especially love using it in desserts because I think it works so well as a base for sweet treats. Think of it as the peanut butter of the Middle East. The way peanut butter is used in many desserts in the US and UK, tahini can also be used in things like cookies, cakes, etc.

I’m going back to basics with this healthy tahini halva recipe. It’s certainly the most popular way to use tahini in desserts. Usually made up of a basic mixture of tahini and sugar, but sometimes honey. It also usually has some nuts in (like pistachios) for a bit of crunch. It’s super rich, so a couple of spoonfuls is usually all you need to satisfy your sweet cravings. 

I’m making a healthier version with tahini, a bit of maple syrup (a lot less than your average halva recipe would use!), and the secret ingredient is – protein powder! Not any protein powder though, unflavoured, so it doesn’t add any other flavourings and the taste of the tahini can shine through. 

Why you need to try this healthy tahini halva recipe:

Tahini is made from ground sesame seeds, one of the world’s oldest cultivated crops. Beyond its creamy texture and rich flavour, it’s loaded with healthy fats, plant-based protein, and essential minerals like calcium, magnesium, and iron. Its high content of sesamin and sesamolin – natural lignans – gives it antioxidant and anti-inflammatory properties. In short, tahini isn’t just indulgent; it’s deeply nourishing.

Unlike many nut butters, tahini’s flavour is uniquely balanced — toasty, slightly bitter, and deeply savoury – which pairs beautifully with sweetness. This balance is one reason halva tastes so irresistibly good: it plays with contrast.

The addition of protein powder makes my version a more well rounded sweet treat with a balance of healthy fats, protein and carbs. It’s lower in sugar and fat, yet just as delicious and satisfying. 

What you need to make this healthy tahini halva recipe:

Tahini – I always use Lebanese tahini. It has the best runny texture and the nicest taste in my opinion. This is my favourite brand that I get online, or you can get it from your local ethnic/Middle Eastern/Asian shop. 

Maple syrup – I think a little goes a long way, so I only added 3 tbsp. Feel free to add more if you want a sweeter halva! You can also use other liquid sweeteners like date, rice or agave syrup. 

Protein powder – Use unflavoured whey protein powder for an authentic tasting halva, but with more protein. Flavoured protein powders will mask and dominate the taste of the end result. 

Salt – A pinch of salt helps enhance all the flavours and bring them all together. 

Optional additions:

I used a mixture of black and white sesame seeds to coat my halva disks, but you can add almonds, pistachios or rose petals. You can even add cocoa, just keep in mind that you may need to reduce the amount of protein powder you use so the mixture isn’t too dry. Coffee powder is another great option! 

If you like this healthy tahini halva recipe, check out my tahini date halva recipe – another way to make halva healthier!

How to make this healthy tahini halva recipe:

• Mix the tahini, maple syrup and salt in a bowl, then fold in the whey protein.
• Mix to form a dough, then roll with your hands into a log about 2 inches (5cm) in diameter.
• You have the option to coat them in sesame seeds. Sprinkle sesame seeds (I used a mixture of black and white) on a clean work surface or a flat plate. Roll the log in the sesame seeds, pressing firmly so seeds adhere evenly.
• Place on a large piece of plastic wrap and fold over to cover the log. Refrigerate for a couple of hours until firm, or freeze for around 30 minutes.
• Slice into discs and enjoy!

How to store your healthy tahini halva:

Store in an air-tight container for up to 5 days. 

This healthy tahini halva recipe is:

• Healthy
• A source of healthy fats
• A source of protein
• Great as a snack or healthier dessert
• Easy to make 
• No-bake
• Easily adjusted
• So tasty!

Healthy Tahini Halva Recipe

This healthy tahini halva recipe is my take on the traditional tahini halva that's higher in protein, lower in fat and added sugar. Made with only 4 main ingredients and can easily be adjusted. There's no cooking involved - all you need is a spoon and bowl! 

5 from 7 votes

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Prep Time 15 minutes mins

chill time 30 minutes mins

Course Dessert, Snack

Servings 8

Calories 133 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 120ml tahini
• 3 tbsp maple syrup
• Pinch of salt
• 45g unflavoured whey protein powder
• sesame seeds for coating optional

Instructions

 

• Mix the tahini, maple syrup and salt in a bowl, then fold in the whey protein.
• Mix to form a dough, then roll with your hands into a log about 2 inches (5cm) in diameter.
• You have the option to coat them in sesame seeds. Sprinkle sesame seeds (I used a mixture of black and white) on a clean work surface or a flat plate. Roll the log in the sesame seeds, pressing firmly so seeds adhere evenly.
• Place on a large piece of plastic wrap and fold over to cover the log. Refrigerate for a couple of hours until firm, or freeze for around 30 minutes.
• Slice into discs and enjoy!

Notes

I use a runny Lebanese Tahini. The taste is so much better than other varieties and the runny texture is easy to work with. If you use a thicker tahini, you may need to use less protein powder. I would suggest adding 1 tbsp at a time until you get a smooth consistency that's not too wet or dry. 

Another option is to roll the dough into individual balls to create halva protein balls!

Store in an air-tight container in the fridge for up to 5 days.

Nutrition

Calories: 133kcalCarbohydrates: 9gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 14mgPotassium: 104mgFiber: 1gSugar: 5gVitamin A: 25IUVitamin C: 1mgCalcium: 48mgIron: 1mg

Keyword dairy-free dessert, gluten-free dessert, halva, healthy dessert, protein dessert, sesame seeds, tahini, tahini recipes

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