Directions for Base
Add all ingredients to a blender and blend until all the ingredients are well mixed and the macadamias are crushed.
Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.
Directions for Middle Layer
Blend all but the coconut oil in a high speed blender until smooth.
Add coconut oil and blend until well combined
Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour.
Directions for Top Layer
Melt the cacao butter in a double boiler on low heat (I highly recommend shaving or chopping the cacao butter into smaller portions before adding to the double boiler).
Add the organic maple syrup to the double boiler and whisk until combined.
Whisk in the cacao powder.
When well combined pour over the middle layer and smooth over with the back of a spoon
Put back into the freezer and let it set completely (around 1 hour).
Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).