1. Set the oven on dry heat at 130°C with core probe temperature at 115°C. 2. Pour the honey into an ovenproof dish, insert the core probe and bake until the probe alarm goes off. 3. Remove from heat and add the almonds and vanilla seeds. 4. With a a rubber spatula, stir the mixture while gradually adding the tahini until it is fully combined. 5. Oil a cake tin, pour in the mixture and allow to cool at room temperature. 6. Wrap tightly in cling film and allow to settle in the fridge for 24 hours. 7. Serve at room temperature.