Raspberry Ripple
- 6-8 servings
- Preparation – 5mins
- Cooking – 30mins
- Total – 35mins
The subtle sour-sweetness of the berries pair perfectly with the rich creamy chocolate. The crunch of coconut flakes is just the icing on the cake. If you prefer you can substitute the coconut flakes with toasted almond slivers or crumbled hazelnuts. With a dish like this, you can’t really go wrong!
INGREDIENTS:
- 1/3 cup frozen raspberries
- 1/3 cup shredded coconut, or coconut flakes for a chunkier version
- 1/3 cup coconut oil
- 80g organic, salted butter
- 2 tablespoons raw cacao powder or cocoa
- 2 tablespoons rice malt syrup
METHOD:
- Line a dinner plate or baking tray with baking paper (a dinner plate is ideal as the slight indent creates a good shape).
- Scatter the berries and coconut on the plate or baking tray. Melt the oil and butter in a saucepan or in the microwave (the oil takes longer to melt, so add the butter a little after).
- Stir in the cacao powder and syrup and continue stirring until syrup has melted and mixture is well combined.
- Pour mixture over the berries and pop into the freezer for 20 minutes until firm. To serve, either break into shards or cut into wedges.
Note: Make sure the rice malt syrup has melted over the heat and combined well with the other ingredients before pouring over the berries and coconut. Failing to do so will result in your mixture splitting – still yummy, but not the desired outcome.
This recipe has been kindly shared by Sarah Wilson – I Quit Sugar from:
www.iquitsugar.com
