Carob Halvah Recipe

Indulge in this decadent Carob Halvah recipe, inspired by Jane Kinderlehrer's "The Art of Cooking with Love and Wheat Germ." This easy 10-minute recipe creates a naturally sweet and chewy treat perfect for a healthy snack or dessert. Two variations are included: one classic carob halvah and another without carob for a unique flavor experience. Prepare to impress with this simple yet elegant confection!

Prep Time 5 mins
Cook Time 10 mins
Calories 124.8 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Carob Halvah 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carob Halvah

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How to Make Carob Halvah

  1. In a medium bowl, combine 1 cup tahini, ½ cup honey, ¼ cup carob powder, 2 tablespoons wheat germ, and 1 teaspoon vanilla extract.
  2. Mix thoroughly until all ingredients are well combined and a smooth, cohesive dough forms.
  3. Divide the mixture in half.
  4. Place each half onto a separate sheet of waxed paper. Shape each half into a log approximately 1 inch thick.
  5. Wrap each log tightly in waxed paper and refrigerate for at least 30 minutes to firm up.
  6. Once firm, unwrap and cut into 1-inch thick slices.
  7. Variation: For a lighter halvah, omit the carob powder from one half of the recipe before mixing.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

24g

Fat

13g

Carbs

3g