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.