Name: 1-Minute 5-Ingredient Chocolate Halva Dip
Prep time: 1 min
Total time: 1 min
Yield: 4
Ingredients: 1/2 cup = 120 ml raw unsweetened tahini; 1/2 cup = 120 ml unsweetened almond milk; 1/4 cup = 60 ml powdered erythritol or allulose; 1 tablespoon raw cacao powder; 1/4 teaspoon vanilla powder

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If you want a quick and incredibly delicious treat that is ridiculously low in carbs, this 1-Minute 5-Ingredient Chocolate Halva Dip is for you! With only 5 ingredients, you can create a tasty and mouth-watering dairy-free keto-friendly dip in just 1 minute. Dip your favorite keto baked goods or berries into the dip. With small modifications, this recipe creates an airy and fluffy mousse. Be sure to check the tips for variations at the end of the post for other fascinating variations.

How to make this keto-friendly 1-Minute 5-Ingredient Chocolate Halva Dip

Super straightforward and easy, this dip is ready in a cinch. Just place all ingredients in a blender and blend until smooth. That’s it! Dig in — or should I say: dip in!

For this recipe, you’ll need raw unsweetened tahini, unsweetened almond milk, sweetener such as powdered erythritol or allulose, raw cacao powder, and vanilla powder.

One tip, still: use refrigerated almond milk for the best result. Cold liquid makes the dip thicker and fluffier.

As there is nothing complicated in making this recipe, let’s take a look at how to prepare this delicious dip:

In a blender jar, combine 1/2 cup (120 ml) raw tahini…

…1/2 cup (120 ml) unsweetened cold almond milk…

…1/4 cup (60 ml; or to taste) powdered erythritol or allulose…

…1 tablespoon raw cacao powder…

…and 1/4 teaspoon vanilla powder.

Close the lid tightly.

Blend until smooth.

Here we go, ready!

Use as a dip for keto baked goods, berries, and low-carb fruits or as a sauce for keto desserts.

Yum!

How I came up with this easy keto sweet dip recipe

I’m a real fan of everything related to halva. For example, I’ve created a Keto Halva recipe and a Keto Halva Mousse recipe for my blog.

When traveling — especially in Greece — I bought sugar-free halva, but it was sweetened with maltitol which is not really a keto-friendly substance. Therefore, I developed my own keto halva.

I’ve written down several keto halva-related recipe ideas. However, since there doesn’t exist a decent commercial keto-friendly halva, I always use pure tahini as a base in my recipes that need halva.

This week was really busy (once again!), however, this week was particularly hectic, which meant that I needed an exceptionally quick and easy recipe for this week’s blog post.

I skimmed through my idea list. My eyes stopped at the idea of Keto Chocolate Halva Dip. Wow, that sounded both mouth-watering and easy enough for my hectic week.

I had written down some ingredient ideas. Raw tahini — of course — and naturally sweetener, like powdered erythritol.

In addition, I needed some liquid to create the dip consistency. I had selected unsweetened almond milk because of its neutral taste and low carb content.

For the chocolate flavor, I decided to add raw cacao powder. And to perfect the flavors, I opted for a pinch of vanilla powder.

I hadn’t written the measures for my recipe idea, so I needed to come up with them. I decided to take 1/2 cup (120 ml) tahini, 1/4 cup (60 ml) powdered erythritol, 2 tablespoons almond milk, 1 tablespoon raw cacao powder, and 1/4 teaspoon vanilla powder.

I combined all ingredients in a blender and started blending until smooth. However, the mixture was so thick that the blender stopped running! I added another 2 tablespoons of almond milk, resulting in 1/4 cup (60 ml) almond milk. However, the mixture was still far too thick to be called a dip. It made a beautiful mousse, though!

Obviously, I needed to add much more almond milk. After pouring in altogether 1/2 cup (120 ml) almond milk, the dip turned out velvety and thick — but not too thick.

I tasted my creation, and it was unbelievably delicious! The halva flavor was just as palatable as I had been hoping, and the chocolate flavor was just perfect, not overpowering but lending exactly the right amount of decadently chocolatey taste.

The dip tasted simply heavenly! However, I wanted to experiment with a richer chocolate taste and added another tablespoon of cacao powder. But, that was too chocolatey for my taste buds, so 1 tablespoon of cacao powder was the perfect amount for this dip.

Here’s the recipe for you to enjoy:

1-Minute 5-Ingredient Chocolate Halva Dip

Yield: 4

Prep Time: 1 minute

Total Time: 1 minute

Ingredients

1/2 cup = 120 ml raw unsweetened tahini
1/2 cup = 120 ml unsweetened almond milk
1/4 cup = 60 ml powdered erythritol or allulose
1 tablespoon raw cacao powder
1/4 teaspoon vanilla powder

Instructions

Place all ingredients into a blender jar.
Close the lid tightly and blend until smooth.
Use as a dip for keto baked goods or a sauce for keto desserts.

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Nutrition information	In total	Per serving if 4 servings in total
Protein	27.4 g	13.7 g
Fat	70.9 g	17.7 g
Net carbs	2.0 g	0.5 g
kcal	779 kcal	195 kcal

Tips for variations

Add some crunchiness with grated dark chocolate or crushed nuts to jazz up this dip. Hulled sesame seeds are also awesome, as tahini is made from sesame seeds.

For autumnal flavors, add a pinch of Ceylon cinnamon, cardamom, ginger, pumpkin pie spice, allspice, or nutmeg.

Instead of almond milk, use a drinkable type of coconut milk. However, in my opinion, almond milk is a better option taste-wise.

Erythritol and allulose are not the only suitable sweeteners for this dip. You can use stevia or monk fruit as well. It gets even more fascinating if you use naturally flavored sweeteners. Just think of vanilla stevia — or caramel-flavored monk fruit drops. Yum!

For even richer consistency, replace half of the almond milk with heavy cream — if you stand dairy. Coconut cream is a good dairy-free option considering you like the taste.

To make this dessert a marvelous mousse, simply reduce the almond milk by half.

General prattling

This week was full of various Ketokamu activities. For example, I took photos for my social media post about the best fats for clean keto. The post gathered lots of attention and comments! Food — especially fat — always causes strong feelings!

I also wrote many Ketokamu-related texts and took recipe photos for our upcoming 7-day meal plan. On Friday, I went to Turku for the Food and Wine Fair, where I cooked a recipe with two Finnish celebrity chefs, Antti Vahtera and Petteri Luoto, from my newest book .

On the weekend, I attended a seminar here in Tampere. The seminar is about a bit different angle of history — it’s super interesting, unlike the history we were taught at school! I had some Ketokamu products with me and let people taste them. So many people liked them, which made me happy.