Tenina.com's Raspberry Macadamia Almond Butter Bark

Need

Handful macadamias, roasted and salted, roughly chopped
Handful frozen raspberries
Chocolate Base
80 Gram unsalted butter
40 Gram coconut oil
1 Teaspoon vanilla bean paste
20 Gram chocolate cocoa, dark
40 Gram pure maple syrup
Pinch pink salt flakes
Almond Butter Topping
80 Gram blanched almonds
80 Gram unsalted butter
1 Teaspoon vanilla bean paste
30 Gram pure maple syrup
40 Gram coconut oil
Toppings
2 Drop cinnamon bark oil Optional
shredded coconut, cacao nibs, raspberry dust (pictured) dried fruit, other nuts of choice, pink salt flakes

Do

Place a silpat mat onto a baking tray and arrange macadamias on the mat. Add the raspberries, still frozen.
Place all the chocolate base ingredients into TM bowl and melt 2 min/50°C/speed 4.
Pour over the nuts and raspberries and place into the freezer.
Without cleaning bowl, place almonds and butter into TM bowl and blend 20 sec/speed 5. until mixture is smooth but not oily.
Add remaining Topping ingredients and blend 30 sec/speed 4.
Spread over the top of the set chocolate base and decorate with toppings of choice. Return to the freezer until use.

More

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

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