Line a large metal baking tray with baking paper (put a dab of oil under the paper to keep it in place)
Place cacao butter into TM bowl and chop 8 seconds / speed 8
If there are any chunks left, repeat for 2 to 3 seconds / speed 8 until no lumps remain
Melt 5 minutes / 50 / speed 2
Scrape down sides and ensure that all the cacao butter is in the base of the bowl ... if there are any large lumps attached to the blades loosen them up so that they drift into the bowl making them easier to melt evenly
Continue melting 5 minutes / 50 / speed 2
Scrape around sides ... it should now be all liquid, but if not continue melting 2 minutes / 37 / speed 2 to ensure that all the cacao butter is now liquid
Add raw cacao powder or Dutch cocoa powder, maple syrup, vanilla of choice and sea salt flakes and heat 5 minutes / 37 / speed 2
Scrape around bowl and repeat 5 minutes / 37 / speed 2
As soon as you do this last step, place your paper lined metal tray into the fridge to get slightly chilled - this will help the chocolate set a little quicker
When the chocolate has finished heating blend 20 seconds / reverse / speed 4
Scrape around bowl and blend again 10 seconds / reverse / speed 5
Pour the chocolate onto the lightly chilled baking tray, tap the tray on the bench to allow the chocolate to spread to desired thickness (I prefer it to be relatively thin as displayed in the picture, but it can be as thick or thin as you like)
Sprinkle with desired toppings and place tray back into the fridge for 10 minutes, or until chocolate is "set" and you can see no more "wet" patches
Remove tray from fridge and allow chocolate to sit at room temperature for at least 30 minutes, or until crisp and easily lifted off the baking paper
Break into desired pieces and store in a sealed container at room temperature (or in fridge if you prefer "cold" chocolate)
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/raw-chocolate-bark/