Preheat oven to 200°C. Melt choc in bain marie.
Add coconut oil and melt.
Put raisins, milk, banana, rose water in food blender and blend to a paste. Put in a bowl.
Add ground almonds, bicarb of soda, mix, add melted chocolate and coconut oil and mix.
Whisk the egg and mix it in.
Reserve a handful of the pistachios and add the rest, mix in.
Pour into a tin lined with greaseproof paper. I used a round 8 inch tin.
Scatter the reserved pistachios on top.
Bake for 30 minutes, a knife should come out clean.
Let it rest for 5 mins then lift up carefully with the paper and put on a cooling rack. Make sure not to disturb it as it will crack easily, it solidifies as it cools down.
