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Halva Flapjacks with White Chocolate

ByChoclette 8th July 201115th May 2026

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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.

White Chocolate Halva Flapjacks on slate.

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.

Vegan Halva Flapjacks

For a much healthier and plant based version, try these tahini date flapjacks. They are also delicious, but not nearly so sweet.

Other Flapjack Recipes You Might Like

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.

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If you’d like more idea for picnic & party recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

Halva Flapjacks. PIN IT.

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5 from 1 vote

Halva Flapjacks

Wonderfully fudgy, sweet and sticky flapjacks full of Middle Eastern flavours. They not only contain white chocolate, but also tahini, dates and honey. Perfect for a picnic or lunch boxes.

Prep Time15

Cook Time20

Total Time35

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: condensed milk, dates, flapjacks, honey, oats, walnuts, white chocolate

Servings: squares

Calories: 272kcal

Author: Choclette @ Tin and Thyme

Ingredients

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 dates chopped
100 g walnuts chopped
20 g sesame seeds + 2 tsp for scattering over the top
225 g rolled oats (porridge oats)

Metric – US Customary

Instructions

In a large pan, melt the butter with the sugar and condensed milk.
100 g unsalted butter, 50 g light brown sugar, 200 g condensed milk
Take off the heat and add the white chocolate. Leave to melt.
50 g white chocolate
Add the tahini and honey then stir until all incorporated.
75 g tahini, 50 g honey
Stir in the dates, walnuts and sesame seeds.
100 g dates, 100 g walnuts, 20 g sesame seeds
Work in the rolled oats.
225 g rolled oats (porridge 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.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.