1 teaspoon vanilla extractIn a high-powered blender, combine 115g of the halvah, the almond milk, honey, tahini, vanilla, almond extract, and cinnamon and blend until smooth, about 2 minutes.
In another heatproof bowl, combine the milk chocolate, remaining 1 tablespoon of brown sugar, and the vanilla seeds. Pour the bittersweet chocolate mixture about halfway up the sides of each pop mould. Freeze until just beginning to set, 1 to 11 ⁄2 hours.
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