Tenina.com's Raspberry Macadamia Almond Butter Bark



  1. Place a silpat mat onto a baking tray and arrange macadamias on the mat. Add the raspberries, still frozen.

  2. Place all the chocolate base ingredients into TM bowl and melt 2 min/50°C/speed 4.

  3. Pour over the nuts and raspberries and place into the freezer.

  4. Without cleaning bowl, place almonds and butter into TM bowl and blend 20 sec/speed 5. until mixture is smooth but not oily.

  5. Add remaining Topping ingredients and blend 30 sec/speed 4.

  6. Spread over the top of the set chocolate base and decorate with toppings of choice. Return to the freezer until use.


To serve break into shards and serve straight from the freezer.

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