Sugar-free raspberry ripple Recipe

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Sugar-free raspberry ripple

“This would have to be one of the most popular recipes I've created,” says cookbook author Sarah Wilson of this sugar-free treat comprising coconut, salted butter, cocoa and raspberries.

Serves: 6 – 8

raspberries

Sarah Wilson

sugar-free

Ingredients

1/3 cup frozen raspberries

1/3 cup shredded or flaked coconut

1/3 cup coconut oil

80g salted butter

2 tablespoons raw cacao powder or cocoa

2-3 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), then stir in the cacao powder and syrup. Pour over the berries 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.

Published with kind permission from I Quit Sugar by Sarah Wilson (R275). Visit the www.iquitsugar.com blog for more.