Chop the chocolate coating. Melt with coconut oil over a warm water bath. Beat eggs and icing sugar with the whisk of the hand mixer until thick and creamy. Stir the couverture mixture into the egg cream.
Place back on the warm water bath, stirring from time to time to keep the mixture smooth.
Line a square springform pan (24 x 24 cm) with foil. Sort raspberries. Roughly chop the pistachios. Fold the wheat pops, pistachios and berries into the chocolate mixture and place in the springform pan.
Cover with foil and leave to cool overnight.
Cold dog from the mold and cut into pieces.