Start by whisking yoghurt with waterand keep aside.
Next, grind your sesame seeds, coconut and flaxseeds and keep in a large mixing bowl.
Blend your chickpeas and unpitted chopped dates. It’s going to look very sticky. Pour half of the yoghurt-water mixture in your blender and blend again. You’ll get creamy, well-combined batter.
Pour that over your coconut and seeds mixture. and mix.
Pour the remaining yogurt-water mixture into the blender, blend just for a second or two and pour all that over the mixture. Mix everything.
Add your oat flour, baking powder and mix. Finally add salt and vanilla extract.
Pour in your greased muffin tray and use the back of a spoon to flatten the tops.
Bake at 160C for 40 minutes in a preheated oven.