Line base and sides of 27 x 7cm (base) loaf tin with baking paper, allowing 2cm overhang along all 4 sides.
Put almonds and macadamia nuts into a food processor. Process until almost finely chopped. Add coconut oil and malt syrup, process until well combined. Press into the base of prepared tin. Refrigerate 1 hour, or freeze 30 minutes.
Combine the coconut, malt syrup and coconut cream in a clean processor. Process for 2-3 minutes until well mixed. Spread over the chilled base. Smooth the surface.
Gently press raspberries into the top of the filling. Refrigerate 2 hours or until firm. Cut into bars, serve.