Yoghurt-coated sesame & pistachio bites

Yoghurt-coated sesame & pistachio bites

Total: 2 hr 48 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 229 kcal
, Fat: 17 g
, Carbohydrate: 10 g
, Protein: 8 g

I remember these from back in the day. The delicious, thin sesame seed and honey bars that you could get for CHF 1.50 at the newsstand. Mmmm... I loved them (and still do)! This recipe was inspired by my childhood and other influences from around the world, and by colours and forms of nature. These bars are wonderfully refreshing and show how you can turn sesame seeds into a delicious snack. The tahini (sesame seed paste) and honey in this recipe deliver an incredibly smooth taste sensation, while the yoghurt coating, raspberries and toasted pistachios are simply the cherry on the cake, so to speak. Try it, enjoy it and repeat! :)

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Sesame & pistachio bites

200g sesame seeds
50g soya flakes
100g unsalted, shelled pistachios
90g shelled almonds
120g tahini
120g crystallized flower honey
½tsp Himalayan salt
½tsp vanilla paste
1handful frozen raspberries, gently broken up

Yoghurt coating and toppings

200g plain yoghurt, of your choice
2tsp liquid honey
1handful frozen raspberries
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How it's done

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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