Heat the honey and add the crumbled and slightly toasted (in a dry pan) pistachios.
Remove from the stove and once it cools slightly, add the vanilla and stir with the sunflower tahini until homogeneous. You can make sunflower tahini by grinding hulled sunflower seeds.
Lay out a rectangular form with transparent foil with the edges sticking outside of it and smear it lightly with a few drops of oil.
Pour in the mixture and smooth it out by pressing on it. Cover with the edges of foil and put it in the fridge for 24 hours.