2 cups Sunflower seeds; finely ground
This recipe is as close as I could get it to Ukrainian halva.
Place the ground sunflower seeds in a bowl and dribble the syrup over them, 1 T at a time, stirring well with each addition until a chunky paste has formed.
Refrigerate the mix for several hours after which time in can be rolled into bite-sized balls, cut into squares, or used as a topping for your favorite cookies before you bake them.
Traditionally, Halva is made with honey, so if its an acceptable part of your diet, the result will be more authentic (the directions stay the same).
If you've ever had real Ukrainian halva, the texture is what is missing from this recipe and is something that I am still working on...either way, this is really really good and very versatile.