Wonderfully fudgy, sweet and sticky flapjacks full of Middle Eastern flavours. These halva flapjacks not only contain white chocolate, but also tahini, dates, honey, walnuts, sesame seeds and oats. Perfect for picnics and lunch boxes.
Before we got to tuck into the matcha cake of my previous post, we had the enviable task of spending a few hours having fun on a mostly deserted Cornish beach. Despite being a local lass, I had never been to this beach before so it was a particularly exciting adventure. Down the long, winding and sometimes steep cliff path we went, with no sight of the beach or the group of friends we were there to meet.
Was this beach a piece of fiction made up to give us an added adventure? The views were fantastic though and CT botanised and enjoyed the coastal flora to his heart’s content. At last, around a corner, we spotted the hidden gem – a large and virtually empty beach.
Apparently when the tide is in, there is no beach, but our more knowledgeable friends had timed our visit for maximum benefit. Despite the threat of rain, we remained dry and for a couple of hours we even enjoyed blue skies and sunshine.
White Chocolate Halva Flapjacks
As we don’t get to have picnics on special beaches very often, I thought something other than my normal work rye sourdough sandwiches was called for. So I pulled out the stops and made some milk bread rolls, inspired by Joanna of Zeb Bakes but actually using Andrew Whitley’s recipe in Bread Matters.
But what for pudding? Something for all to share, but something that was not too heavy to carry and would travel well. I didn’t wonder for too long. I’d recently seen Dan’s wonderful recipe for Halva Flapjacks, first on Suelle’s blog Mainly Baking and then on Foodycat. It appealed straight away and I reckoned would be just perfect for a beach party.
The theory is that using tahini means the butter content of normal flapjacks can be reduced. Well this maybe so, but I don’t think anyone could kid themselves these were healthy snacks. Even less so with my adaptation to include white chocolate. Calorie overload aside, everyone loved these flapjacks and I have made them several times since.
A cross between fudge and flapjacks, these are a very sweet and sticky, but delicious treat. Those middle eastern flavours of dates, sesame and honey work really well together and the nuts are plentiful which gives a lovely crunch to the texture.
Luckily, I remembered to take some photos before we polished them all off. The party ended with a flapjack powered Frisbee session before clambering back up the cliffs and home for tea.
Other Flapjack Recipes You Might Like
- Banana, coconut & white chocolate flapjacks
- Blueberry & white chocolate flapjacks
- Carrot cake flapjacks
- Chocolate mincemeat flapjacks
- Jammy flapjacks
- Raspberry & white chocolate flapjacks
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these white chocolate halva flapjacks, I’d love to hear about it in the comments below or via social media. Have you any top tips? Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it.
If you’d like more oat recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Halva Flapjacks. PIN IT.
Halva Flapjacks – The Recipe
- 100 g unsalted butter
- 50 g light brown sugar
- 200 g condensed milk
- 50 g white chocolate - chopped
- 75 g tahini
- 50 g honey
- 100 g chopped dates - chopped
- 100 g chopped walnuts - chopped
- 20 g sesame seeds + 2 tsp for scattering over the top
- 225 g rolled oats
- In a large pan, melt the butter with the sugar and condensed milk.
- Take off the heat and add the white chocolate. Leave to melt.
- Add the tahini and honey then stir until all incorporated.
- Stir in the dates, walnuts and sesame seeds.
- Work in the rolled oats.
- Pack the mixture into a 9" (23cm) square silicone mould or lined tin and scatter a few more sesame seeds over the top.
- Bake for 20 minutes at 180℃ (350℉, Gas 4) until golden.
- Leave to cool, then cut into 16 squares.