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Vegan halva donuts on a red plate

Vegan Halva Glazed Donuts

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4.5 from 2 reviews


A subtle and sophisticated Tahini Donut with a satisfying halva glaze. Perfect for breakfast or your Hanukkah party.


  • 3 tbsp water
  • 1 tbsp ground flax
  • 1 1/2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cardamom
  • 1/8 tsp salt
  • 1/4 cup plus 2 tbsp tahini
  • 1 tbsp grapeseed (or vegetable) oil
  • 1/2 cup maple syrup at room temperature
  • 3/4 cup non dairy milk, lukewarm (here we used So Delicious)
  • 1/3 cup shelled pistachios
  • For the halva glaze:
  • 1/4 cup tahini
  • 1/4 cup confectioners sugar
  • 1/4 cup unsweetened non dairy milk
  • 1/8 tsp ground cardamom (optional)


  1. Combine water and ground flax in a small bowl and set aside
  2. In a medium bowl, mix together flour, baking powder, baking soda, cardamom and salt
  3. In a large bowl, whisk together tahini and grapeseed oil until well combined. Slowly pour maple syrup, whisking constantly. Add flax mixture and milk and mix well
  4. Add flour mixure and mix with a wooden spoon until just combined (do not overmix)
  5. Let the batter sit while you preheat the oven
  6. Preheat the oven to 400F. Coat a non stick donut pan with cooking spray
  7. Spoon about 3 tablespoons of batter per donut and gently spread it evenly on the mold. Bake for 13-15 minutes and let them cool.
  8. For the Halva Glaze:
  9. Whisk tahini and confectioner's sugar until well incorporated.Add milk one tablespoon at a time, whisking constantly. Add cardamom an mix well
  10. Dip donuts in halva glaze and sprinkle with pistachios
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Dessert
  • Cuisine: Kosher / Vegan

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