What to do
1. Grease 12 x 1/3 cup muffin tin. For the crust, place all ingredients into a high speed blender and pulse until combined. Divide the crust into the muffin pan holes and press down with fingers to firmly place the crust into the pan, set aside.
2. In a large bowl, combine macadamias, coconut oil, maple syrup, vanilla, water, cocoa and avocado until the mixture is creamy. Fill the muffin pans with the mixture.
3. Sprinkle with extra macadamias and raspberries and place in the freezer to set for a few hours before removing from pan to serve.
Recipe from Australian Macadamias.