Name: Choc Raspberry Ripple
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: ⅓ cup frozen raspberries; ⅓ cup shredded coconut (or coconut flakes for chunkier version. Make sure they have no added sugar); ⅓ 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

AuthorVicki ParkerYields8 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

⅓ cup frozen raspberries

⅓ cup shredded coconut (or coconut flakes for chunkier version. Make sure they have no added sugar)

⅓ 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

Line a dinner plate or baking tray with baking paper.

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

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).

Stir in the cacao powder and syrup.

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

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.