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6 halva bars on a black surface

Vegan Halva Bars


These vegan halva bars are definitely not your everyday dessert! Absolutely irresistible, strangely addictive and gluten free.


  • For the crust:
  • 1 cup old fashioned oats
  • 1/2 cup almond flour
  • 6 Medjool dates, pitted
  • 1 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1/4 tsp coriander
  • Pinch of salt
  • For the halvah filling:
  • 5.4 oz coconut cream
  • 1/3 cup plus 2 tbsp tahini
  • 3 tbsp confectioners' sugar
  • 2 tbsp almond flour
  • 2 tbsp shelled pistachios, chopped
  • Crushed pistachios and pomegranate molasses for garnish


  1. Preheat the oven to 350F. Line A 8X8 inch baking dish with parchment paper and coated lightly with cooking spray
  2. Combine all the crust ingredients in the food processor and pulse until they come together. Press the mixture into the lined baking dish, so it slightly comes up the sides. Bake for 25-28 minutes until it starts to crisp up. Set aside to cool completely.
  3. In the meantime, prepare the halvah filling. Using an electric mixer, whip together the coconut cream, tahini and sugar for 2-3 minutes. Add the almond flour and continue mixing for another minute. Using a spatula, fold in the chopped pistachios
  4. Spread the filling over the cooled crust, sprinkle some chopped pistachios on top and refrigerate for at least 4 hours or overnight. Cut into bars and drizzle pomegranate molasses on top. Store in an airtight container in the refrigerator
  • Prep Time: 4 hours 20 mins
  • Cook Time: 28 mins
  • Category: Dessert
  • Method: baking
  • Cuisine: Vegan / Middle Eastern


  • Serving Size: 1 bar
  • Calories: 249
  • Sugar: 13
  • Sodium: 109
  • Fat: 15
  • Saturated Fat: 4
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 4
  • Protein: 7
  • Cholesterol: 0

31 Days of Tasty Plant-Based Dinner Recipes That Will Delight Your Taste Buds and Nourish Your Body


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