Step by step

1. For the dough, mix tender oat flakes, almond slivers, almond butter, sultanas, and maple syrup in the cordless food processor to a homogeneous mass. Roll out the dough between two layers of baking paper until approx. 5 mm thick and chill in the fridge for 10 minutes.

2. In the meantime, prepare the raspberry filling. Mash the raspberries with a fork, stir in the chia seeds and leave to soak for 30 minutes. For the coconut filling, beat the coconut flakes, coconut cream and coconut oil with a hand mixer until fluffy and creamy.

3. Now take the dough out of the fridge and cut out circles with a round cutter (approx. 5 cm Ø). Put 2 teaspoons of coconut mixture and 1 teaspoon of raspberry mixture on each oat biscuit. Then cover with a second oat biscuit and press down lightly. Repeat the process until all the biscuits are filled. Then place in the fridge for 20 minutes to set.

4. In the meantime, melt the chocolate over a water bath (place your bowl over another bowl of hot simmering water) and stir in the coconut oil.

5. Pour the chocolate over the biscuits one by one, allow to drip off and place in the fridge for another 30 minutes.