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If you love making fudge, you will love making this almost healthy sweet treat! Whole roasted coffee beans add delicious crunch to the sesame nuttiness. Streaked with dark chocolate and a sprinkling of rock salt this might just be a brand new experience for your taste buds!

It takes two to tango so when you get to pouring the boiling sugar syrup into the tahini stage grab a housemate and get them to pour as you beat. Alternatively pop the mix into a stand mixer and on a very low speed drizzle the syrup in.

We hope this is just the beginning of your love affair with homemade halva. Orange and Pistachio Nut. Cardamon and White Chocolate. Black Pepper and Raspberry. The options are endless!


385 g organic tahini
2 t vanilla essence
Pinch of salt
1 ⅓ c white sugar
⅓ c water
75 g dark chocolate chopped roughly
2 T Supreme instant coffee
2 T Supreme roasted coffee beans
½ t rock salt

Line your Lil’ Legacy Pan with baking paper and evenly sprinkle coffee beans and rock salt on the bottom.

Mix tahini, vanilla essence and salt together in a heat proof bowl and set aside to cool to room temperature if the tahini has been in the fridge.

Bring sugar and water to boil in a small heavy bottomed pan and using a candy thermometer bring to 120°C. This is the firm ball stage. If you don’t have a thermometer drip a little of the syrup into cold water and it should immediately set to form a firm but not quite hard ball. (It will take between 5-10 minutes depending on lots of things, ie size of pan, heat of element etc.)

Carefully drizzle the sugar syrup into the tahini mix, beating with a wooden spoon until mix is just starting to come away from the sides of the pan.

Swiftly add the chocolate and the instant coffee and gently mix a couple of times. Don’t over mix. You want the chocolate and coffee to be marbled through the halva and overmixing will also cause the halva to be too crumbly.

Pour immediately into your prepared pan. Pat down with your hands and pop in the fridge for a couple of hours to set.

Remove from the pan and serve with a cup of delicious Supreme Coffee.

Store in the fridge in a tightly sealed container. And remember. Leave a quarter for the Coffee and Walnut Halva cake.