Tahini mini tarts

Recipe for original halva is already on the blog, so this time I thought it would be a great idea to make some modifications and create another dessert with this beautiful flavour. I didn’t use any nuts which means these tahini mini tarts are allergy friendly deliciousness. Just a few ingredients and so easy to make!

Servings: 4



  • 120 g sunflower kernels
  • 2 tbsp
  • 50 g shredded coconut
  • 1 tbsp cacao
  • 1 tbsp tahini


  • 1 can (400 ml) coconut cream (keep it in the fridge at least 24 h)
  • 2-3 tbsp honey
  • 2 tbsp tahini


  1. Line 4 small tartlet tin with baking paper or cling wrap.
  2. In a food processor or high-speed blender, mix base ingredients and press down into tartlet tins.
  3. Put them into the fridge.
  4. Scoop hardened coconut cream into a blender leaving any clear liquid behind. Add honey and tahini, mix until well combined.
  5. Spoon the mixture evenly over the crusts and put them back in the fridge for 1 hour.
  6. Decorate however you like. I used rose petals, lavender, almond flakes and cacao nibs.


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