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Yoghurt-coated sesame & pistachio bites
30 m active | 2 h 48 m total
Nutrition facts per serving:
  • Energy in kcal about 229
  • Fat about 17g
  • Carbohydrates about 10g
  • Protein about 8g
This is needed
This is needed for 16 piece
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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And that's how it's done
And that's 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.