Tahini Halva with Cocoa – The Chocolate Side of Tradition

Our Cocoa Tahini Halva combines 100% premium sesame tahini with high-quality cocoa to create a smooth, velvety dessert full of depth and character. The natural nuttiness of sesame blends perfectly with the intense aroma of cocoa, delivering a balanced, satisfying sweetness.

Benefits of the Key Ingredients

• Sesame Tahini: Naturally rich in plant-based protein and healthy unsaturated fats. Provides calcium, magnesium, phosphorus and iron, supporting bone and muscle health. Contains natural lignans with antioxidant properties.
• Cocoa: Cocoa is a natural source of polyphenols and flavonoids, known for their antioxidant potential. It adds deep flavor while offering a more refined chocolate experience compared to sugary alternatives.
• Balanced Composition: The combination of tahini and cocoa delivers steady energy thanks to its healthy fat and carbohydrate profile.

Serving Recommendations

• Suggested portion: 30–40g.
• Enjoy with coffee or tea.
• Perfect as an afternoon snack.
• Pair with banana or berries.
• Cube into yogurt or breakfast bowls.

Why Kids Will Love It

• Chocolate-like flavor without being overly sweet.
• Smooth, soft texture.
• A fun alternative to classic chocolate spreads.

A timeless Greek dessert enriched with a chocolate character.

Semifreddo with Cocoa Tahini Halva

Ingredients

For the Meringues:

• 100g egg whites
• 100g granulated sugar
• 100g powdered sugar
• ½ tsp baking powder
• Pinch of salt
• 2–3 drops vinegar

For the Caramelized Hazelnuts:

• 100g sugar
• 100g roasted hazelnuts

For the Cream:

• 400g plant-based whipping cream
• 300g Cocoa Tahini Halva
• 200g sweetened condensed milk
• 100g dark chocolate (chopped)

Preparation

Prepare the meringues by whipping egg whites until fluffy, gradually adding sugar. Bake at 160°C for about 20 minutes until crisp outside and chewy inside.

Caramelize sugar and coat roasted hazelnuts. Allow to cool completely.

Blend the cocoa halva until smooth. Whip cream until fluffy, gradually fold in halva and condensed milk. Add crushed meringues, chocolate and caramelized hazelnuts. Transfer to a lined cake mold and freeze for at least 5 hours. Decorate and serve.