Raspberry Quark Trifle with Oat Bran Crunchies

Ingredients

• 2 tbsp hazelnuts (30 g; organic quality; available at health food store®)
• 2 tbsp rolled oats (30 g; organic quality; available at health food store®)
• 4 tbsp oat bran from Reformhaus® (60 g; organic quality)
• 2 tbsp coconut palm sugar (organic quality; available at health food store®)
• 1 tbsp coconut oil (organic quality; available at health food store®)
• 40 g dark chocolate (at least 70% cocoa content; organic quality; available at health food store®)
• 500 g quark (20% fat in total; organic quality)
• 2 tbsp honey (e.g., Manuka honey as a special touch; available at health food store®)
• 400 g raspberries (organic quality)

Instructions

1. 1.

   Chop the hazelnuts and mix them with rolled oats, oat bran, and coconut palm sugar. Heat the coconut oil in a pan and toast the mixture over medium heat until fragrant. Transfer the crunchies to a plate or board and let them cool.

2. 2.

   Grate the chocolate roughly. Whisk the quark with 50 ml water and honey until smooth, then fold in some of the grated chocolate. Gently rinse, wash, and pat dry the raspberries.

3. 3.

   Fill about one‑third of each glass with the cream. Divide one‑third of the crunchies over the cream, then top with one‑third of the raspberries. Layer all ingredients in this order and finish with the remaining crunchies. Sprinkle the rest of the chocolate shavings on top and serve.