Müslibarer

Method

1. Combine the almonds, coconut flour and one-quarter of the oatmeal in the bowl of a food processor and mix well.
2. Put the ingredients for the bottom into a bowl and mix until combined.
3. Remove the mixture and place in a roasting pan lined with parchment paper. Distribute the mixture evenly.
4. Bake at 180 degrees for about 25 minutes.
5. Remove from the oven and let it rest for 10 minutes before sprinkling the chocolate over the top.
6. After melting the chocolate, pour it evenly over the base.
7. Sprinkle the pistachios, almonds and freeze-dried raspberries over the melted chocolate.
8. Allow it to set or chill in the fridge until the chocolate topping is hard.
9. When the mixture has fully set, carefully slice it into rectangular bars to look like muesli bars.

Rosti has collaborated with dessert chef Lasse Gudiksen to develop a range of recipes for tasty classics for events large and small.

Lasse Gudiksen is part of the Danish national catering team that won gold at the 2020 Olympics in Stuttgart.