Yoghurt-coated sesame & pistachio bites

Total time: 2hr 48m
Preparation Time: 30m

For 16 piece


Nadia Damaso - Eat better not less

Nutritional Information

Contains 229 Kcal, 8g Protein, 10g Carbohydrates, 17g Fat


  • Sesame & pistachio bites
  • 200 g sesame seeds
  • 50 g soya flakes
  • 100 g unsalted, shelled pistachios
  • 120 g crystallized flower honey
  • 90 g shelled almonds
  • 120 g tahini
  • 0.5 tsp Himalayan salt
  • 1 handful frozen raspberries, gently broken up
  • 0.5 tsp vanilla paste
  • Yoghurt coating and toppings
  • 2 tsp liquid honey
  • 200 g plain yoghurt, of your choice
  • 1 handful frozen raspberries

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  • Sesame & pistachio bites

    Place the sesame seeds, soya flakes, pistachios and almonds next to each other on a tray lined with baking paper (do not mix). Bake for 15-18 mins. in the centre of an oven preheated to 160°C (fan/convection). Place the sesame seeds in a large bowl. Set aside 1/3 of the pistachios for the topping, blitz the rest in a food processor along with the soya flakes and almonds, add to the sesame seeds. Add the tahini, honey, salt and vanilla, mix well. Stir the raspberries into the mixture. Line a square tin (approx. 20 x 20 cm, approx. 1.5 cm high) with cling film, transfer the mixture to the tin and smooth down. Place in the freezer for at least 2 hrs.
  • Yoghurt coating and toppings

    Remove the tin from the freezer, cut the mixture into 16 pieces. Coat with the yoghurt, decorate with the raspberries and reserved, chopped pistachios.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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