Easy No-Bake Chocolate Halva and Pistachio Bars

These rich, indulgent chocolate bars are filled with delicious chunks of halva and crunchy pistachios. For the perfect balance of sweetness, use dark chocolate containing 55–60% cocoa solids. A little tahini and a pinch of salt help balance the sweetness while giving the bars a smooth, tender texture. These irresistible chocolate squares are the perfect accompaniment to your morning coffee.

Makes 25 small squares | 20 × 20 cm (8 × 8-inch) pan

Ingredients

• 300 g (10.6 oz) dark chocolate

• ⅓ cup (80 g) raw tahini

• 150 g (5.3 oz) vanilla halva

• ½ cup (60 g) shelled pistachios

• Pinch of salt

Instructions

1. Line a 20 × 20 cm (8 × 8-inch) baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift out the chocolate after chilling.

2. Roughly chop the pistachios. If they are not already roasted, toast them in a dry skillet over medium-low heat for a few minutes, stirring frequently, until fragrant. Transfer to a plate and allow to cool completely.

3. Cut or crumble the halva into small pieces, approximately 1–2 cm (½–¾ inch) in size. Reserve a little of the halva and pistachios for topping.

4. Break the chocolate into pieces and place in a dry, microwave-safe bowl. Microwave in 20–30-second intervals, stirring between each interval, until completely melted. Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.

5. Add the tahini and salt to the melted chocolate and stir until smooth. Allow the mixture to cool slightly until warm but still pourable.

6. Add the chopped pistachios and halva pieces, folding gently to distribute them evenly throughout the chocolate.

7. Pour the mixture into the prepared pan and spread into an even layer. Sprinkle the reserved halva and pistachios over the top, pressing them down lightly so they adhere.

8. Refrigerate for 2–3 hours, or until completely firm. Lift the chocolate slab out of the pan using the parchment paper and transfer to a cutting board. If it is very hard, let it sit at room temperature for a few minutes before cutting into small squares with a sharp knife.

9. Store the bars in an airtight container in the refrigerator for up to one week, separating layers with parchment paper. Serve chilled, or let them sit at room temperature for a few minutes for a slightly softer texture.