For the chocolate bread, beat the eggs until foamy. Melt the coconut oil and chocolate together. Grate the cookies and roughly chop the raisins. Mix all ingredients (except the wafer sheets) well and spread about 1 cm high on the wafer sheets. Cover with a second wafer sheet, weigh down with a board and refrigerate preferably overnight.
Then cut the chocolate bread with a sharp knife into small pieces (1×1 cm) and serve.