Yoghurt-coated sesame & pistachio bites

Name: Yoghurt-coated sesame & pistachio bites
Prep time: 30 min
Total time: 168 min
Yield: 16
Ingredients: 90 g shelled almonds; ½ tsp vanilla paste; 120 g crystallized flower honey; 2 tsp liquid honey; 100 g unsalted, shelled pistachios; 120 g tahini (sesame paste); 200 g plain yoghurt; 2 handful frozen raspberries; 50 g soya flakes; ½ tsp Himalayan salt; 200 g sesame seeds

desserts

Total: 2 hr 48 min. | Active: 30 min.

vegetarian

235 Likes

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! :)

Nadia Damaso - Eat better not less

Ingredients

for 16 pieces

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

Yoghurt coating and toppings
200 g	plain yoghurt, of your choice
2 tsp	liquid honey
1 handful	frozen raspberries

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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