Gluten-Free Halva

Homemade tahini halva: hot sugar syrup cooked to the firm-ball stage and stirred into warm tahini with vanilla and pistachios, then pressed into a pan to set into a dense, flaky sesame fudge. No flour, dairy or eggs.

Medium gluten free vegan dairy free vegetarian

Prep: 15 min Cook: 15 min Total: 270 min Serves: 16

At a glance: This medium desserts recipe yields 16 servings in about 4h 30m (15 min prep, 15 min cook). It uses 6 ingredients — including well-stirred tahini, pure vanilla extract, salt — and walks through 6 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Halva: When preparing this desserts recipe, tahini and nuts are sometimes processed with grains, so check the labels. Hot sugar syrup causes serious burns; keep children away from the stove while you pour it.

Gluten-Free Notes for Gluten-Free Halva: Tahini halva is sesame paste, sugar and flavorings, all free of gluten ingredients. Use tahini, pistachios and vanilla labeled gluten-free; some store-bought halva adds flavorings or is made on shared lines.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for well-stirred tahini, at room temperature, pure vanilla extract, shelled pistachios, roughly chopped. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 1/4 cups well-stirred tahini, at room temperature Shop
1/2 tsp pure vanilla extract Shop
1/4 tsp salt
1/2 cup shelled pistachios, roughly chopped Shop
1 cup granulated sugar Shop
1/3 cup water

Instructions

1 Line a 9x5-inch loaf pan with parchment, leaving an overhang on two sides.
2 Stir the tahini, vanilla and salt in a heatproof bowl. Warm it gently in the microwave for 20-30 seconds or over a pan of hot water, so it is warm, not hot. Stir in the pistachios.
3 Combine the sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring only until the sugar dissolves. Clip on a candy thermometer and boil without stirring until the syrup reaches 245°F (118°C), 8-10 minutes.
4 Carefully pour the hot syrup into the tahini in a thin stream, stirring with a sturdy spatula. Keep stirring for 1-2 minutes, just until the mixture thickens, pulls away from the bowl and looks slightly grainy. Do not overmix, or it turns crumbly.
5 Scrape it into the pan right away and press it flat with the back of the spatula.
6 Cool at room temperature for 1 hour, then cover and refrigerate for at least 3 hours, until firm. Lift out and cut into 16 pieces with a sharp knife.

Tips & Notes

Cook the syrup to 245°F on a thermometer. Below that the halva stays soft and oily; much hotter and it sets hard and crumbly.
Stir the halva only until it thickens and starts to look grainy, then get it into the pan fast. It sets within a minute or two.
Store halva wrapped in the fridge for up to 3 weeks. Bring it to room temperature before serving for the best flaky texture.

Common questions

What cross-contamination risk is specific to Gluten-Free Halva?

Check well-stirred tahini, at room temperature, pure vanilla extract, salt before they go into Gluten-Free Halva. Tahini and nuts are sometimes processed with grains, so check the labels. Hot sugar syrup causes serious burns; keep children away from the stove while you pour it.

How should leftover Gluten-Free Halva be stored?

Store halva wrapped in the fridge for up to 3 weeks. Bring it to room temperature before serving for the best flaky texture.

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