AuthorVickiYields8 Servings
Prep Time5 minsCook Time10 minsTotal Time45 mins

When you are in need of a chocolate fix this is a super simple recipe that you can whip up and have ready to snack on in 30-60 minutes (depending on how well your freezer works). This recipe comes from Sarah Wilson's recipe book 'I Quit Sugar'. I have changed it slightly. To make a vegan version, drop the cows butter and either increase the coconut oil or use a block of coconut butter, but be sure to add in a pinch of salt.

Ingredients

  cup frozen raspberries
  cup shredded coconut (or coconut flakes for chunkier version. Make sure they have no added sugar)
  cup coconut oil
 80 g salted butter (I recommend from pastured raised cows). To make this vegan friendly replace butter with a chunk or 2 of raw organic cacao butter.
 2 tbsp raw cacao powder (this is the raw form of cocoa. Buy in health food stores)
 2 tbsp organic maple syrup (don’t buy the cheap version. Pay extra for the good stuff. It is low glycemic. Or use raw honey, but maple syrup has a slightly different flavour which is nice)
 Remember to use a pinch of sea salt or Himalayan salt if you swap out the cows butter for the cacao butter

Directions

1

Line a dinner plate or baking tray with baking paper.

2

Scatter the berries and coconut on the plate or baking tray.

3

Melt the oil and butter in a saucepan or in the microwave (the coconut oil may take a little longer to melt, so add it first then the butter).

4

Stir in the cacao powder and syrup.

5

Pour over the berries and coconut, and pop into the freezer for 30 minutes until firm.

6

To serve, either break into shards or cut into wedges.

Tip: Be sure to use salted butter in this recipe - it gives a lovely kick.

Ingredients

  cup frozen raspberries
  cup shredded coconut (or coconut flakes for chunkier version. Make sure they have no added sugar)
  cup coconut oil
 80 g salted butter (I recommend from pastured raised cows). To make this vegan friendly replace butter with a chunk or 2 of raw organic cacao butter.
 2 tbsp raw cacao powder (this is the raw form of cocoa. Buy in health food stores)
 2 tbsp organic maple syrup (don’t buy the cheap version. Pay extra for the good stuff. It is low glycemic. Or use raw honey, but maple syrup has a slightly different flavour which is nice)
 Remember to use a pinch of sea salt or Himalayan salt if you swap out the cows butter for the cacao butter

Directions

1

Line a dinner plate or baking tray with baking paper.

2

Scatter the berries and coconut on the plate or baking tray.

3

Melt the oil and butter in a saucepan or in the microwave (the coconut oil may take a little longer to melt, so add it first then the butter).

4

Stir in the cacao powder and syrup.

5

Pour over the berries and coconut, and pop into the freezer for 30 minutes until firm.

6

To serve, either break into shards or cut into wedges.

Tip: Be sure to use salted butter in this recipe - it gives a lovely kick.

Choc Raspberry Ripple

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