20 Delicious Sesame Halva Recipes Perfect for Dessert Lovers

If you have a sweet tooth and love rich, nutty flavors, sesame halva is about to become your new dessert obsession! Whether you prefer it crumbly, creamy, or swirled with chocolate, this Middle Eastern treat is irresistibly versatile. We’ve rounded up 20 delicious sesame halva recipes—from classic to creative twists—that’ll satisfy every craving. Get ready to indulge in these melt-in-your-mouth delights!

Classic Sesame Halva with Honey

This rich, crumbly halva is a sweet Middle Eastern treat that comes together with just a handful of pantry staples—perfect for gifting or a cozy afternoon snack.

Ingredients:

• 2 cups tahini (well-stirred)
• 1 cup honey
• 1 tsp vanilla extract
• ½ tsp salt
• ¼ cup toasted sesame seeds (for garnish)

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan, warm 1 cup honey over low heat for 2–3 minutes until fluid but not bubbling. Remove from heat and stir in 1 tsp vanilla extract and ½ tsp salt.
3. Gradually pour the honey mixture into 2 cups tahini in a large bowl, stirring constantly with a spatula until thick and slightly stiff (about 2 minutes).
4. Transfer the mixture to the prepared dish, pressing firmly into an even layer. Sprinkle ¼ cup toasted sesame seeds evenly over the top, gently pressing to adhere.
5. Chill uncovered for at least 2 hours, or until firm. Use the parchment to lift out the halva, then slice into squares.

The magic of this halva? It’s naturally gluten-free and gets its melt-in-your-mouth texture from just tahini and honey—no baking required!

Tip: For clean slices, run your knife under hot water and wipe it dry between cuts.

Chocolate Swirl Sesame Halva

This rich, fudgy halva gets a decadent upgrade with dark chocolate swirled right into the tahini base—perfect for when you want a dessert that feels fancy but comes together in minutes.

Ingredients:

• 1 cup tahini (well-stirred)
• 1/2 cup honey
• 1/4 tsp sea salt
• 1/2 tsp vanilla extract
• 1/3 cup dark chocolate chips (melted)

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a bowl, mix 1 cup tahini, 1/2 cup honey, 1/4 tsp sea salt, and 1/2 tsp vanilla extract until smooth and thick.
3. Pour half the mixture into the prepared pan and spread evenly. Drizzle 1/3 cup melted dark chocolate over the top, then swirl gently with a knife. Repeat with remaining tahini mixture and chocolate.
4. Freeze for 1 hour until firm, then slice into bars. Store chilled.

The magic here? The halva stays soft and sliceable straight from the freezer, with pockets of chocolate that crackle slightly when you bite in.

Tip: For extra crunch, sprinkle flaky salt over the chocolate before freezing.

Orange Zest Infused Sesame Halva

This fragrant, crumbly halva gets a sunny lift from fresh orange zest, making it a bright twist on the classic Middle Eastern treat.

Ingredients:

• 1 cup tahini (well-stirred)
• 1 cup granulated sugar
• 1/3 cup water
• 1 tbsp finely grated orange zest (from 1 large orange)
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Line a 5×7-inch loaf pan with parchment paper, leaving overhang on two sides.
2. In a small saucepan over medium heat, combine sugar, water, and orange zest. Stir just until sugar dissolves, then stop stirring and simmer for 5 minutes (swirl occasionally) until syrup reaches 250°F on a candy thermometer.
3. Meanwhile, warm tahini in a microwave or double boiler until pourable (about 30 seconds). Stir in vanilla extract and salt.
4. With a stand mixer on low, slowly pour hot syrup into tahini. Once combined, beat on medium-high for 1 minute until thick and slightly glossy.
5. Immediately scrape mixture into prepared pan, smoothing the top. Let cool completely (about 2 hours) before slicing.

The magic here? The orange zest’s citrus oils bloom in the hot syrup, perfuming every bite without overpowering the sesame’s nutty depth.

Tip: For clean slices, run your knife under hot water and wipe dry between cuts.

Pistachio Crunch Sesame Halva

This Middle Eastern-inspired treat is a dreamy mix of nutty tahini, honey, and crunchy pistachios—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 cup tahini (well-stirred)
• ½ cup honey
• ½ tsp vanilla extract
• ¼ tsp salt
• ⅓ cup shelled pistachios, roughly chopped

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a medium saucepan, warm the ½ cup honey over low heat for 2 minutes until runny (don’t boil). Remove from heat.
3. Whisk in the 1 cup tahini, ½ tsp vanilla extract, and ¼ tsp salt until smooth and glossy.
4. Fold in the ⅓ cup chopped pistachios, then pour the mixture into the prepared pan. Smooth the top with a spatula.
5. Chill for 2 hours until firm, then lift out using the parchment and slice into bars.

The magic here? The contrast between creamy halva and those crunchy pistachios—it’s like a grown-up candy bar without the fuss.

Tip: For clean slices, run your knife under hot water and wipe it dry between cuts.

Coconut and Sesame Halva Bars

These Coconut and Sesame Halva Bars are a chewy, nutty delight—like a cross between a candy and a cookie, with just the right amount of sweetness.

• 1 cup tahini
• 1/2 cup honey
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup sesame seeds
• 1/4 tsp salt
• 1 tsp vanilla extract

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
2. In a medium saucepan over low heat, warm the tahini and honey, stirring constantly until smooth and fully combined, about 3 minutes. Remove from heat.
3. Stir in the shredded coconut, sesame seeds, salt, and vanilla extract until evenly mixed.
4. Press the mixture firmly into the prepared pan, smoothing the top with a spatula. Sprinkle extra sesame seeds on top if desired.
5. Chill in the refrigerator for at least 2 hours, or until firm. Lift out using the parchment paper and slice into bars.

The magic here is in the texture—fudgy yet crumbly, with a toasty sesame kick that pairs perfectly with the coconut. No baking required!

Tip: For cleaner slices, warm your knife under hot water before cutting.

Vanilla Bean Sesame Halva

This fragrant, crumbly halva is a dreamy twist on the classic, with vanilla bean adding a warm, floral note to toasted sesame’s nutty richness.

Ingredients:

• 1 cup tahini (well-stirred)
• 1/2 cup honey
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)
• 1/4 tsp fine sea salt
• 1/3 cup toasted sesame seeds (for topping)

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a saucepan over medium-low heat, warm the 1/2 cup honey and vanilla bean seeds (or paste) until just bubbling at the edges, about 2 minutes. Stir in the 1/4 tsp salt.
3. Remove from heat and immediately stir in the 1 cup tahini until fully combined (mixture will thicken quickly).
4. Press the mixture firmly into the prepared pan, smoothing the top. Sprinkle evenly with 1/3 cup toasted sesame seeds, gently pressing to adhere.
5. Chill for 2 hours until firm, then lift out using parchment and slice into bars.

The vanilla bean’s flecked elegance and aromatic depth make this halva feel extra-special—perfect for gifting or a fancy afternoon treat.

Tip: For cleaner slices, warm your knife under hot water and wipe it dry between cuts.

Matcha Green Tea Sesame Halva

This nutty, earthy halva gets a vibrant twist from matcha, making it a showstopping sweet that’s surprisingly simple to whip up.

Ingredients:

• 1 cup tahini (well-stirred)
• ½ cup honey
• 1 tbsp matcha powder (culinary grade)
• ¼ tsp fine sea salt
• ¼ cup toasted sesame seeds (for topping)

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, whisk together 1 cup tahini, ½ cup honey, 1 tbsp matcha powder, and ¼ tsp salt until smooth and evenly green.
3. Press the mixture firmly into the prepared pan, smoothing the top with a spatula. Sprinkle ¼ cup toasted sesame seeds evenly over the surface, gently pressing them in.
4. Chill for at least 2 hours (or overnight) until firm. Lift out using the parchment, then slice into squares or bars.

The matcha’s grassy sweetness balances the tahini’s richness, while the sesame seeds add a satisfying crunch. Tip: For cleaner slices, warm your knife under hot water before cutting.

Almond Butter Sesame Halva

This no-bake treat is like a cross between nutty fudge and classic halva—creamy, crumbly, and packed with toasty sesame flavor.

Ingredients:

• 1 cup creamy almond butter (unsweetened)
• 1/2 cup tahini
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/4 cup toasted sesame seeds

Instructions:

1. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
2. In a bowl, whisk together 1 cup almond butter, 1/2 cup tahini, 1/3 cup honey, 1/4 cup melted coconut oil, 1 tsp vanilla extract, and 1/2 tsp sea salt until smooth.
3. Fold in 1/4 cup toasted sesame seeds, then pour the mixture into the prepared pan. Smooth the top with a spatula.
4. Freeze for 2 hours until firm, then slice into bars. Store in the fridge for a fudgy texture or at room temperature for a crumbly bite.

The magic here? The tahini and almond butter combo creates a rich, melt-in-your-mouth texture that’s not too sweet—perfect with afternoon coffee.

Tip: For extra crunch, press additional sesame seeds onto the top before freezing.

Rosewater and Cardamom Sesame Halva

This fragrant Rosewater and Cardamom Sesame Halva is a melt-in-your-mouth Middle Eastern treat that’s surprisingly simple to make at home—no candy thermometer required!

• 1 cup tahini (well-stirred)
• ¾ cup granulated sugar
• ¼ cup water
• 1 tbsp rosewater
• 1 tsp ground cardamom
• ¼ tsp fine sea salt
• 2 tbsp shelled pistachios, roughly chopped (for garnish)

1. Line a small loaf pan (8×4-inch) with parchment paper, leaving overhang on two sides.
2. In a medium saucepan over medium heat, combine ¾ cup granulated sugar and ¼ cup water. Stir just until dissolved, then stop stirring and simmer for 5 minutes (swirl occasionally) until slightly thickened but not colored.
3. Remove syrup from heat and immediately whisk in 1 tbsp rosewater, 1 tsp cardamom, and ¼ tsp salt. Quickly stir in tahini until smooth and glossy (it will thicken rapidly).
4. Press mixture firmly into the prepared pan. Sprinkle with pistachios, then chill for 1 hour until set. Lift out using parchment and slice into squares.

The magic here? The tahini transforms into a fudgy, crumbly texture that lets the floral rosewater and warm cardamom shine. Tip: For clean slices, dip your knife in hot water between cuts.

Date-Sweetened Sesame Halva

This Middle Eastern-inspired halva skips refined sugar and gets its natural sweetness from sticky dates, with a nutty crunch from toasted sesame seeds.

Ingredients:

• 1 cup tahini (well stirred)
• 1 cup Medjool dates, pitted and packed (about 10–12 dates)
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup toasted sesame seeds (plus extra for topping)

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a food processor, blend dates and honey until a thick paste forms, scraping down the sides as needed (about 2 minutes).
3. Add tahini, vanilla extract, and salt, then process until smooth and fully combined (1–2 minutes). The mixture will thicken slightly.
4. Fold in toasted sesame seeds by hand, then press the mixture firmly into the prepared pan. Sprinkle extra sesame seeds on top and gently press to adhere.
5. Chill for at least 2 hours (or overnight) until firm. Slice into squares with a sharp knife.

The dates give this halva a fudgy chew, while the sesame seeds add a satisfying crunch—no baking required!

Tip: For cleaner slices, warm your knife under hot water and wipe it dry between cuts.

Tahini and Maple Sesame Halva

This nutty, melt-in-your-mouth halva gets a cozy upgrade with maple syrup and a hint of vanilla—no candy thermometer required!

Ingredients:

• 1 cup tahini (well-stirred)
• ½ cup pure maple syrup
• ¼ tsp fine sea salt
• ½ tsp vanilla extract
• ¼ cup toasted sesame seeds (plus extra for topping)

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan, warm ½ cup maple syrup over medium heat until it bubbles at the edges (about 2 minutes). Remove from heat.
3. Quickly whisk in 1 cup tahini, ¼ tsp salt, and ½ tsp vanilla until smooth and thick like peanut butter.
4. Fold in ¼ cup sesame seeds, then scrape mixture into the prepared pan. Smooth the top and sprinkle with extra seeds, pressing lightly to adhere.
5. Chill for 2 hours until firm, then slice into squares with a hot knife.

The magic here? Maple syrup adds a caramel depth that balances tahini’s earthiness—no cloying sweetness. Store leftovers (ha!) in the fridge for up to 2 weeks.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Lemon Poppy Seed Sesame Halva

This bright, nutty halva gets a citrusy lift from lemon and a delightful crunch from poppy seeds—perfect for gifting or enjoying with afternoon tea.

Ingredients:

• 1 cup tahini (well-stirred)
• ¾ cup honey
• 1 tbsp lemon zest (packed)
• 2 tbsp fresh lemon juice
• 2 tbsp poppy seeds
• ¼ tsp fine sea salt

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a saucepan over medium heat, warm the honey and lemon juice just until thin and bubbling (about 2 minutes). Stir in the lemon zest and salt.
3. Remove from heat and immediately whisk in the tahini until smooth and glossy. Fold in the poppy seeds.
4. Pour mixture into the prepared pan, smoothing the top. Chill for 3 hours until firm, then slice into bars.

The magic here? The honey-tahini combo sets into a fudgy yet crumbly texture, while the lemon cuts through the richness. Store leftovers (if any!) in the fridge.

Tip: For clean slices, run your knife under hot water before cutting.

Cinnamon Spiced Sesame Halva

This fragrant, crumbly halva is a sweet treat with a cozy cinnamon kick—perfect for pairing with coffee or gifting in pretty jars.

Ingredients:

• 1 ½ cups tahini (well stirred)
• 1 cup granulated sugar
• ½ cup water
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ¼ tsp salt

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a saucepan over medium heat, combine 1 cup granulated sugar and ½ cup water. Stir just until sugar dissolves, then stop stirring and simmer for 5 minutes (until syrup reaches 240°F on a candy thermometer).
3. Remove syrup from heat and whisk in 1 tsp vanilla extract, 1 ½ tsp cinnamon, and ¼ tsp salt.
4. Gradually pour hot syrup into 1 ½ cups tahini in a mixing bowl, stirring constantly with a wooden spoon until the mixture thickens and pulls away from the sides (about 2 minutes).
5. Transfer to the prepared pan, pressing firmly with a spatula. Chill for 2 hours until set, then slice into bars.

The magic here? The warm cinnamon swirls through the nutty tahini, creating layers of flavor in every bite.

Tip: For extra flair, sprinkle crushed pistachios over the halva before chilling.

Walnut and Sesame Halva Bites

These walnut and sesame halva bites are like little nuggets of joy—naturally sweet, nutty, and perfect for satisfying cravings with minimal fuss.

• 1 cup raw walnuts
• 1/2 cup tahini
• 1/4 cup honey
• 1/4 cup toasted sesame seeds
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

1. In a food processor, pulse the walnuts until finely ground (but stop before they turn into butter).
2. Add the tahini, honey, vanilla extract, and sea salt. Process until the mixture clumps together, about 1 minute.
3. Scoop tablespoon-sized portions and roll into balls. Roll each ball in the toasted sesame seeds to coat.
4. Chill in the fridge for 30 minutes to firm up before serving.

The magic here? The tahini and honey create a fudgy texture that melts just right, while the sesame seeds add a delicate crunch. No baking required!

Tip: For extra depth, lightly toast the walnuts in a dry skillet before processing.

Dark Chocolate Sesame Halva

This rich, fudgy halva blends nutty tahini with dark chocolate for a decadent treat that’s surprisingly simple to make at home.

Ingredients:

• 1 cup tahini (well-stirred)
• 1/2 cup honey
• 1/2 cup dark chocolate chips (70% cacao or higher)
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 2 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Line a loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a small saucepan over low heat, warm the honey and 1/4 tsp sea salt just until runny (about 1 minute). Remove from heat.
3. In a medium bowl, mix tahini and 1 tsp vanilla extract until smooth. Pour in the warm honey and stir vigorously for 1–2 minutes until thick and slightly crumbly.
4. Melt dark chocolate chips in 15-second microwave bursts, stirring between each, until smooth. Fold into the tahini mixture until fully combined.
5. Press the mixture firmly into the prepared pan. Sprinkle 2 tbsp toasted sesame seeds evenly over the top, gently pressing to adhere. Chill for 2 hours until set.
6. Lift out using the parchment, then slice into squares. Store in an airtight container at room temperature.

The magic here? The halva stays soft and sliceable thanks to the honey’s natural texture—no baking required!

Tip: For cleaner slices, warm your knife under hot water and wipe dry between cuts.

Turmeric and Ginger Sesame Halva

This golden-hued halva is a fragrant twist on the classic, with warming turmeric and spicy ginger adding depth to the nutty sesame base.

Ingredients:

• 1 cup tahini (well-stirred)
• 1/2 cup honey
• 1/4 cup sesame seeds, toasted
• 1 tsp ground turmeric
• 1 tsp freshly grated ginger
• 1/4 tsp sea salt

Instructions:

1. Line a 5×7-inch loaf pan with parchment paper, leaving overhang on two sides.
2. In a medium saucepan over low heat, warm 1/2 cup honey and 1 tsp grated ginger until just bubbling (about 2 minutes), stirring constantly.
3. Remove from heat and immediately whisk in 1 cup tahini, 1 tsp turmeric, and 1/4 tsp sea salt until smooth and glossy.
4. Fold in 1/4 cup toasted sesame seeds, then quickly press mixture into prepared pan using damp hands to prevent sticking.
5. Chill uncovered for 2 hours until firm, then slice with a hot knife for clean edges.

The magic happens as it sets – the tahini tightens into a fudgy, sliceable texture while the ginger’s zing balances the earthy turmeric.

Tip: For pretty marbling, swirl an extra 1 tbsp tahini through the mixture just before pressing into the pan.

Caramel Drizzle Sesame Halva

This Middle Eastern-inspired treat is a dreamy combo of nutty sesame and rich caramel—perfect for gifting or enjoying with coffee.

Ingredients:

• 1 ½ cups tahini (well-stirred)
• 1 cup granulated sugar
• ¼ cup water
• 1 tsp vanilla extract
• ½ tsp salt
• ¼ cup heavy cream
• 2 tbsp unsalted butter

Instructions:

1. Prep the pan: Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides.
2. Toast the tahini: In a dry skillet over medium-low heat, warm the tahini for 3–4 minutes, stirring constantly, until fragrant. Transfer to a bowl.
3. Make the caramel: In a saucepan, combine the sugar and water. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Remove from heat and carefully whisk in the heavy cream, butter, vanilla extract, and salt until smooth.
4. Combine: Pour the caramel into the tahini and stir vigorously for 1–2 minutes until thick and slightly grainy.
5. Set: Spread the mixture into the prepared pan, smoothing the top. Chill for 2 hours until firm.
6. Serve: Lift out using the parchment, slice into squares, and drizzle with extra caramel if desired.

The magic here? The caramel seizes slightly when mixed with tahini, creating halva’s iconic crumbly-yet-melty texture.

Tip: For clean slices, run your knife under hot water between cuts.

Pumpkin Spice Sesame Halva

This cozy twist on classic halva blends nutty sesame with warm pumpkin spice for a dessert that’s irresistibly crumbly yet melt-in-your-mouth tender.

Ingredients:

• 1 cup tahini (well-stirred)
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• 1 tbsp pumpkin puree (unsweetened)
• 1 tsp vanilla extract

Instructions:

1. Line a 5×5-inch loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine 1/2 cup granulated sugar, 1/4 cup honey, and 1/4 tsp fine sea salt. Stir constantly for 3–4 minutes until sugar dissolves (do not boil).
3. Remove from heat and whisk in 1 cup tahini, 1 tbsp pumpkin puree, 1 tsp pumpkin pie spice, and 1 tsp vanilla extract until smooth and glossy.
4. Immediately pour mixture into the prepared pan, smoothing the top with a spatula. Let cool at room temperature for 1 hour, then refrigerate for 2 hours until firm.
5. Use parchment overhang to lift halva from the pan. Slice into squares with a sharp knife (wiping blade between cuts for clean edges).

The magic here? The tahini-pumpkin duo creates a delicate balance—earthy richness with just a whisper of autumnal warmth, no baking required.

Tip: For extra flair, press crushed roasted pepitas onto the halva before chilling.

Peanut Butter Swirl Sesame Halva

This peanut butter swirl sesame halva is a dreamy twist on the classic Middle Eastern sweet—creamy, nutty, and just sweet enough to satisfy your cravings.

• 1 cup tahini (well stirred)
• 1/2 cup honey
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup creamy peanut butter
• 1 tbsp powdered sugar

1. Line a 5×7-inch loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a bowl, mix tahini, honey, vanilla extract, and salt until smooth and thick (about 2 minutes).
3. In a separate bowl, stir peanut butter and powdered sugar until fully combined.
4. Spread half the tahini mixture into the pan. Dollop half the peanut butter mixture on top, then swirl gently with a knife. Repeat with remaining layers.
5. Freeze for 2 hours until firm, then slice into squares. Store chilled.

The magic here? The peanut butter swirls stay distinct, giving every bite a salty-sweet contrast against the nutty sesame base.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Raspberry Jam-Filled Sesame Halva

This twist on classic halva swaps tahini for toasted sesame seeds and hides a sweet-tart raspberry jam surprise inside—perfect for gifting or afternoon tea.

Ingredients:

• 1 cup raw sesame seeds
• 1/3 cup honey
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup raspberry jam (seedless)

Instructions:

1. Toast sesame seeds in a dry skillet over medium heat for 3–4 minutes, stirring constantly until golden and fragrant. Let cool slightly.
2. Pulse toasted seeds in a food processor for 1 minute until crumbly. Add honey, vanilla extract, and salt; process another 2 minutes until it forms a thick, slightly sticky paste.
3. Line a loaf pan with parchment. Press half the halva mixture into the pan. Spoon raspberry jam evenly over the layer, leaving a 1/2-inch border. Top with remaining halva, pressing gently to seal.
4. Chill for 2 hours until firm. Slice into squares to reveal the jammy center.

The contrast of nutty sesame and bright raspberry makes this a showstopper—no baking required!

Tip: For clean slices, run your knife under hot water between cuts.

Conclusion

With 20 irresistible sesame halva recipes, there’s something here for every dessert lover! Whether you’re a traditionalist or love a modern twist, these treats are sure to delight. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest so others can enjoy these sweet bites too. Happy baking!