Line a small baking dish with parchment paper.
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Combine tahini with rose water and cinnamon in a heat-proof bowl. Warm it in the microwave or over a double boiler.
Mix the erythritol with the given water in another pot and bring it to a soft boil.
Then, simmer it over low heat for 5 minutes while stirring.
Incorporate the syrup into the warm tahini and stir well.
Mix for 3 minutes until the batter gets denser and forms folds when stirred.
Quickly pour the mix into the prepared tin, level it with a spatula, and let it cool down for 1 hour in the fridge.
The halva is ready when you can easily slice it with a knife without smashing it and leaving residues onto the blade.
Slice the halva into bite-sized cubes and enjoy them with tea or coffee.