Smack-Bars with raspberries

Name: Smack-Bars with raspberries
Cook time: 25 min
Total time: 25 min
Yield: 18
Ingredients: 400 g white couverture; 200 g Coconut oil (e.g. palm oil); 2 Eggs (Gr. M); 25 g Icing sugar; 200 g Raspberries; 30 g Pistachio kernels; 150 g roasted wheat with honey; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 18

400 g white couverture
200 g Coconut oil (e.g. palm oil)
2 Eggs (Gr. M)
25 g Icing sugar
200 g Raspberries
30 g Pistachio kernels
150 g roasted wheat with honey
7-10 Tbsp Cling film

Directions

1
Line a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) with foil. Chop the chocolate coating. Melt with coconut oil in a hot water bath. Whisk eggs and icing sugar with the whisk of the mixer until light creamy.
2
Stir in the couverture mixture in a thin stream. Keep the mixture warm in a water bath.
3
Sort the raspberries, wash and drain if necessary. Coarsely chop the pistachios. Add wheat pops and berries to the chocolate mixture. Pour into the mould. Cover with foil and chill for about 6 hours, preferably overnight.
4
Remove the cake from the tin, remove the foil and cut into small pieces.