Persian Date Halva

Using a food processor, process the dates until they’re mostly broken down (some chunks are OK). If you don’t have a food processor, chop the dates as finely as possible. Set aside.  

In the bowl of a stand mixer or working with a hand mixer in a large bowl, beat together the tahini, sugar, vanilla, salt, and cinnamon for 1 minute. Add the dates and beat until well combined. The mixture should come together in several big chunks with some small pieces. 

In a shallow bowl or plate, combine the sesame seeds and coconut. 

Shape the halva into logs, blocks, balls, or a loaf — baker's choice! 

To shape into logs: Divide the halva mixture in half (about 148g each). Working with one half at a time, use your hands to bring the clumps together into a smooth, sliceable log that’s about 1" thick and 6" long. Repeat with the remaining half. Roll the shaped logs, including the ends, in the sesame seed/coconut topping. 

To shape into blocks: Divide the halva mixture into 4 equal pieces (about 74g each). Working with one portion at a time, use your hands to bring the clumps together and shape into a 2" square that’s about 1" thick. Repeat with the remaining pieces. Press all the edges of the blocks into the sesame seed/coconut topping. 

To shape into balls: Divide the halva mixture into teaspoon-sized portions (about 18 to 20 pieces, 14g each). Squeeze and roll into balls. Roll and lightly press the balls into the sesame seed/coconut topping. 

To shape into a loaf: Transfer the halva mixture into an 8 1/2" x 4 1/2" loaf pan and press it into an even, flat layer. Evenly sprinkle the sesame seed/coconut mixture on top, and press it lightly so that it adheres to the surface of the halva. 

Chill the halva in the refrigerator for 1 hour. Use a thin, sharp knife to slice the logs, blocks, or loaf into bite-size pieces. The halva may break apart a little, but you can press the crumbs together. Serve slightly chilled or at room temperature. 

Storage information: Store leftover halva in the refrigerator, well-wrapped in an airtight container, for up to 2 weeks. The flavors tend to intensify over time.