How to Make Halva Chocolate Spread

I recently had pistachio­-studded halva at a restaurant and loved it. I had it at a Turkish restaurant but a lot of countries across the Middle East, Asia and North Africa eat it. And there are countless versions of it depending on the country. The version I had was nutty and sweet and had such a unique flavor. While the version I had was solid, almost like a piece of soft, crumbly chocolate, I had visions of the flavor smothered on a piece of toast. I came home and tried it spread form: a little tahini, honey and salt. SO GOOD! I ended up taking it a step further by stirring in some good­ quality cocoa powder.

Think of it like a good(ish)­-for­-you version of Nutella. The tahini provides this deliciously nutty and smooth texture. The cocoa powder immediately makes it a bit decadent. And the honey really balances out any bitterness that might come from the tahini and cocoa powder. The salt is also a requirement. Salt instantly makes everything taste a million times better, including this spread.

I toasted up a slice of brioche and smothered this halva chocolate spread on top. I sprinkled a bit of sesame seeds for some texture and ate it with a glass of milk. It was my treat for the day and now its yours.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.