Halawa (Tahini Halva) Truffles
The coolest new way to enjoy halawa! Easy, homemade Halawa (Tahini Halva) made from scratch and revamped into the most elegant little truffles. Roll them in either pistachios, sesame seeds or dunk them in glorious chocolate. Plus…recipe VIDEO included!
This post is sponsored by Cadbury Dairy Milk Egypt, but all opinions are my own. Thank you for supporting the brands that believe in me.
You read correctly! Yes ladies and gentlemen, this is Tahini Halva in Truffle form. Swooooooon.
The fact that these haven’t been “a thing” for the past century is beyond me.
They just make all the sense in the world!
In Egypt, we have several types of halva; the traditional large blocks packaged in boxes, halva in individual bar form (energy bar-style), and the latest addition to the family, halva spread (think Nutella). All that’s missing from the mix, are bite-sized, Halva Truffles to savor like bonbons…don’t you think?
Now let’s make it A THING!
They’re sweet, they’re elegant, they’re munch-able and super cute with mega party food appeal.
Take these to your next gathering and see them disappear in a flash.
Tahini Halva is a sweet confection that is wildly popular across the Middle East. It’s is made from sesame paste (tahini) and has a distinctively flaky, crumbly texture and sweet nutty flavor that is just a delight to eat. It can also take on a variety of flavors like chocolate, coffee, caramel, rosewater, or even chili flakes, to name a few.
In Egypt, it’s called Halawa, meaning “sweetness” in Arabic, and is a pantry staple in most households. Every other kid I went to school with would have a halawa sandwich in their lunchbox; it was, and still is our peanut butter. I guess the nutrition that comes from the sesame paste, sort of justified the added sugar to many parents.
Here, we’re taking the much loved sandwich filler and turning it into a fun treat than can be consumed with a little more delicacy and a little less frequency.
The inside of these little bonbons are a slightly softer, less crumblier, from-scratch version of the store-bought halawa.
Yes…from scratch! Don’t run away just yet. It’s is literally the easiest recipe I have on the blog. Pinky promise. So stick around!
For the outside, I’ve chosen to cover them in 3 different coatings to satisfy our love for variety.
Toasted sesame…back to its roots.
And chocolate…because doesn’t chocolate make everything better?
I’ve been itching for months to share these truffles with you, and now that they’re finally out, I cannot be more excited to bring them to you in collaboration with Cadbury Dairy Milk Egypt.
The smooth finish and creamy texture of Cadbury’s chocolate, make it the perfect coating for the chocolate variation.
To give them an even extra chocolate kick, not only do we dunk the truffles in chocolate, but we actually fold in some tiny chocolate shavings that melt inside the halawa itself, so you barely see them, but can totally taste them. Just so incredibly good.
The reason I chose to make the truffle base from scratch instead of using store-bought halawa, is because it’s a) to crumbly to shape into balls, b) too sweet for further additions, c) contain a laundry list of ingredients of God knows what, c) they’re just not as fun to make, d) so I can get to brag that I made them from scratch!
Whenever I tell people so casually that I can make homemade halawa, they instantly think I’m some kind of culinary genius. Little do know how laughably easy it is.
Easy as in literally 3 ingredients; powdered sugar, powdered milk and tahini, dumped into a bowl.
And stirred together until evenly combined.
Congratulations sir/ma’am, you just made halawa (tahini halva).
Mind you, the process they go through at halawa factories is a labor-intesive, complicated one, but this shortcut nails the flavor we know and love on the nose, with just a slightly softer texture (which is actually perfect for these truffles) and in a fraction of the time and effort.
Now slather it over bread, sprinkle over cake, or…
Hop over the Halawa Truffle bandwagon and roll into balls!
For the chocolate ones, go in with some chocolate shavings. They’re look all clumpy at first, but will later blend and swirl beautifully into the truffles.
Then go crazy with the toppings!
Pistachios and toasted sesame for the plain ones.
And melted chocolate for the chocolatey ones. The chocolate here is melted in a unique way that easily tempers it, which is important in giving the truffles a glossier finish and prevents them from melting at room temperature. I also like to add a teeny bit of oil to the chocolate, to thin it out just a tad, which make it easier to coat the truffles with.
I found that the best way to dunk them, is by freezing the truffles first until super firm. Then dip a skewer about 1cm into the melted chocolate, then insert into the center of the cold halawa truffle. This stabilizes the truffle over the stick, without sliding off.
You can then give them a dunk into the chocolate to coat. While holding onto the skewer, very gently tap your hand to allow excess coating to drop off.
Then transfer to a parchment-lined plate. You can decorate the tops with sprinkles, or anything you like. Then chill in the refrigerator until the chocolate sets.
I know I said that one of the purposes of the little truffles is to enjoy halawa in moderation, but I’m sorry to tell you that you might just not be able to resist.
They’re just so good; one is never enough.
Now let’s make Halawa Truffles the thing it deserves to be!
Tahini Halva recipe adapted from Chef in Disguise with changes. Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
For the Halawa Truffles:
For Coating Truffles:
To make the Halawa Truffles:
For the Sesame Seed and Pistachio Coatings:
For the Chocolate Coating:
Tahini Halva recipe adapted from Chef in Disguise with changes.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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