Healthy Vegan Coconut-Pistachio Halvah

Maria Marlowe

by | Updated: May 22nd, 2018

Halvah is a traditional Middle Eastern dessert, typically made from tahini and honey or sugar. Inspired by authentic halvah found overflowing the stalls in Middle Eastern markets, this version offers a healthier twist with added fiber, protein and superfoods. Instead of honey, this vegan recipe calls for a combo of maple syrup and date syrup—in a much smaller amount than the original—yet, it is still sweet enough! Coconut oil adds richness, while coconut flour helps make it firm and adds a boost of (undetectable) fiber. Try making this healthy treat for your next dinner party or event! 

Homemade Vegan Coconut-Pistachio Halvah Drizzled with Date Syrup |

Makes 20 pieces

1/4 cup unrefined coconut oil (plus more to grease baking dish)
1-1/2 cups tahini 
1/2 tsp. vanilla extract 
1/2 cup Vitacost Organic Maple Syrup
3 Tbsp. date syrup (plus more to garnish)
1/2 tsp. salt
1/4 cup Vitacost Organic Coconut Flour
1/4 cup almond flour
3 Tbsp. chopped pistachios


  1. Heat medium-size pan over low heat. Add coconut oil, tahini and vanilla and mix well. Heat 5-6 minutes until warm.
  2. Meanwhile, in small saucepan, combine maple syrup, date syrup and salt. Bring to boil over medium heat for 5 minutes, stirring occasionally. Note: Mixture should have a delicious nutty aroma at this point.
  3. Pour maple mix into tahini mixture and stir.
  4. Turn off heat and mix in coconut and almond flour until thick, batter like consistency forms. 
  5. Pour batter into a lightly greased 6×8 baking dish. Spread evenly and smooth out top if needed. Place in refrigerator for at least 6 hours, or overnight to firm.
  6. When ready, remove from refrigerator and thaw for about 30 minutes. Slice approximately 20 squares, sprinkle with crushed pistachio and drizzle of date syrup, if desired, and serve.