1/2 cup (112 grams) good-quality tahini (see page xxi), room temperature
1/4 cup (56 grams) unsalted butter, room temperature
2 big pinches of kosher salt
2 shakes of ground cinnamon
1/4 teaspoon pure vanilla extract
1 1/2 cups (180 grams) powdered sugar
4 ounces (113 grams) semisweet or bittersweet chocolate, chopped
2 teaspoons refined coconut oil
Flaky salt, optional
Line a rimmed quarter (nine and a half × 13-inch) sheet pan (or any pan of a similar size that will fit comfortably in your freezer and fridge) with parchment paper and set it aside.
In a stand mixer fitted with a paddle, combine the tahini, butter, salt, cinnamon, and vanilla and beat on medium for a couple of minutes until smooth and creamy. Stop the mixer, scrape down the sides with a rubber spatula, add the powdered sugar, and turn the mixer back on low to incorporate it. When you're reasonably confident that powdered sugar won't fly everywhere, you can increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until everything is combined and you have a soft dough.
Roll the dough into very smooth one-inch balls and place them on the prepared sheet pan. Freeze for 20 minutes.
In a small bowl or mug, combine the chocolate and coconut oil and microwave in 30-second increments, stirring after each, until smooth and melted. You can also melt this in a double boiler. Working one at a time, pick up the halva balls by poking the tops with a toothpick or wooden skewer and dip them into the chocolate about three-quarters of the way, leaving the top exposed. Scrap any excess chocolate off the bottom, transfer it back to the sheet pan, take the toothpick out, and smooth over the toothpick hole with a knife.
Sprinkle with flaky salt, if desired. Let it set in the fridge and enjoy! Store in an airtight container in the fridge for up to a few weeks.