Chocolate Tahini THC Halva
Decarboxylation
What you'll need:
- Cannabis flower (use 8 grams for approximately 10mg THC per piece when cut into 36 pieces, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Canna-Tahini)
What you'll need:
- Decarboxylated cannabis (from above), finely ground
- 1 cup tahini (well-stirred)
- Small saucepan
Steps:
1. Gently warm tahini in saucepan on very low heat (do not exceed 180°F).
2. Add finely ground decarboxylated cannabis.
3. Stir constantly 10-15 minutes to fully incorporate—tahini’s fat content extracts efficiently without long simmer.
4. Remove from heat, let cool slightly.
5. This is your canna-tahini (no straining needed—sesame solids blend seamlessly).
Recipe (makes about 36 pieces)
Ingredients:
- 1 cup canna-tahini (from above)
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom (optional, for warmth)
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips or chopped chocolate (70%+ cacao)
- Optional garnish: toasted sesame seeds, flaky salt, or cacao nibs
Steps:
1. Line an 8x8 pan with parchment.
2. In saucepan, combine sugar and water. Heat to 240-250°F (soft-ball stage) without stirring—use candy thermometer.
3. Remove from heat, quickly stir in canna-tahini, vanilla, cardamom, and salt until smooth.
4. Fold in chocolate chips—stir briefly for marbling (do not fully melt if you want streaks).
5. Pour into prepared pan, smooth top.
6. Sprinkle garnish if using.
7. Cool at room temperature 2-3 hours until firm (or refrigerate 1 hour for faster set).
8. Cut into 36 small squares or diamonds with oiled knife.
Each piece contains approximately 10mg THC (based on 8g of 15% THC flower divided into 36 pieces; actual potency varies—start with half a piece and wait 2 hours). The nutty tahini, fudgy chocolate swirl, and crumbly-firm texture give classic halva with a modern twist. Store in airtight container at room temperature up to 1 week or fridge longer.