There’s something incredibly comforting about unwrapping a piece of halva — especially if it’s the kind you grew up sneaking from your grandmother’s cupboard. Russian chocolate halva with sunflower and cocoa is one of those retro-style confections that instantly transports you to a simpler time. With its dense, flaky texture and rich, nutty flavor, this version of halva adds a deep cocoa kick that makes it impossible to stop at just one bite. Unlike the more widely known sesame-based Greek halva or Turkish halva recipe variations, this Russian favorite uses sunflower seeds as its nutty base — a hearty, affordable ingredient with a flavor all its own.
Russian Chocolate Halva with Sunflower and Cocoa
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Russian
Food Processor or High-Speed Blender Essential for turning sunflower seeds into a creamy paste. A mortar and pestle won't give you the same smooth consistency.
Small saucepan For making the sugar syrup. Stainless steel pans work best to monitor the syrup’s color and consistency.
Candy thermometer Helpful for hitting the right temperature for the sugar syrup (250°F / 120°C). If you don’t have one, a cold water test will work.
Loaf Pan or Silicone Mold For setting the halva. A simple 8x4 loaf pan lined with parchment paper works perfectly.
Wooden spoon or silicone spatula For mixing everything together quickly before the halva sets.
For the Sunflower Seed Paste
- 1 ½ cups raw hulled sunflower seeds
- 2 tablespoons neutral oil like sunflower or canola oil
- Pinch of salt
For the Sugar Syrup
- 1 cup granulated sugar
- ⅓ cup water
- 2 tablespoons light corn syrup or glucose syrup to help prevent crystallization
- 1 teaspoon vanilla extract
For the Chocolate Layer
- ¼ cup unsweetened cocoa powder
- 2 tablespoons sunflower seed paste from above
- 1 tablespoon neutral oil
- 2 teaspoons powdered sugar optional, for a sweeter chocolate flavor
Toast and Blend the Sunflower Seeds
Start by dry-roasting the raw sunflower seeds in a pan over medium heat for about 5–7 minutes, stirring frequently until golden and fragrant. Let them cool for a few minutes.
Transfer to a food processor and blend until a smooth, slightly oily paste forms. Add the oil and salt, and continue to process until the texture is creamy but thick — like natural peanut butter. This is your homemade sunflower seed base, the heart of this Russian halva recipe.
Prepare the Sugar Syrup
In a small saucepan, combine sugar, water, and corn syrup. Stir until sugar dissolves, then stop stirring and let it come to a boil. Continue cooking until the syrup reaches 250°F (the hard ball stage). If you don’t have a thermometer, drop a bit of syrup into cold water — it should form a hard, flexible ball.
Remove the syrup from heat and quickly stir in the vanilla extract.
Combine Syrup and Sunflower Paste
While the syrup is still hot, pour it into the sunflower seed paste. Work fast — this mixture will begin to firm up quickly. Stir vigorously until it thickens and becomes grainy. This is a sign that the halva is crystallizing, which is exactly what you want.
Divide and Add Cocoa
Immediately divide the halva mixture into two bowls. In one, mix in the cocoa powder, extra oil, and a little powdered sugar to sweeten the chocolate layer. You now have two layers: plain sunflower and cocoa sunflower.
Layer and Mold
Line your loaf pan with parchment. First, press in the chocolate layer, then add the plain sunflower mixture on top. Press down firmly with the back of a spoon or spatula to pack the layers tightly and create the classic halva design — those rippling, rustic, almost marble-like lines.
Let the halva set at room temperature for 2–3 hours, or chill it in the fridge to speed things up.
Slice and Serve
Once firm, lift it from the mold, slice into thick slabs, and enjoy. The texture should be dense yet slightly crumbly, with a nutty aroma and a bittersweet chocolate finish.
Pairings
Russian chocolate halva is a unique fusion sweet that pairs beautifully with a variety of drinks and desserts:
- Coffee or Espresso: The bitterness of strong black coffee contrasts beautifully with the sweetness of the halva.
- Mint tea or spiced black tea: This is a nod to its Middle Eastern desserts cousins, where tea is a frequent companion to halva.
- Fresh berries or orange slices: A bright, acidic counterpoint to the rich, dense texture.
- Dessert platters: Add it alongside baklava cookies, pieces of baklava cake, or even a slice of baklava cheesecake recipe for an all-out middle eastern sweets spread.
- Cheese boards: Believe it or not, halva goes great with a soft cheese like Brie or a tangy goat cheese, especially when served with dried fruits and nuts.
FAQs
1. Can I use tahini or sesame seeds instead of sunflower seeds?
Absolutely! While this recipe focuses on Russian halva with sunflower seeds, you can substitute the base with tahini or follow a sesame halva recipe if you prefer a more traditional Middle Eastern or Greek halva flavor. Just keep in mind the flavor and oil content will differ slightly.
2. What type of sunflower seeds should I use?
Use raw, hulled sunflower seeds — not roasted or salted. The raw seeds give you full control over the toasting process and prevent your halva from being overly salty or oily.
3. Is this halva gluten-free?
Yes, this homemade halva preparation is naturally gluten-free. However, always check that your ingredients — particularly the cocoa powder and corn syrup — are certified gluten-free if you're cooking for someone with celiac disease.
4. Can I make this without a candy thermometer?
Yes. The cold water test is a great old-school method: drop a bit of boiling syrup into cold water and see if it forms a hard ball. If it does, it’s ready. But a thermometer makes it much easier to be precise.
5. How does this compare to Bulgarian desserts or other Eastern European sweets?
Russian chocolate halva is quite different from most Bulgarian desserts or German food authentic recipes, which often lean more toward pastries, cakes, and dairy-based treats. However, it shares a cultural commonality with other regional sweets in its use of nuts, seeds, and layered flavors.
