Raspberry Ripple by Sarah Wilson
Prep time
Cook time
Total time
Chocolate, raspberries, coconut without the sugar....Yum!
Recipe type: Snack
Serves: 10
  • ⅓- 1/2 cup coconut oil
  • ⅓ cup organic salted butter (be sure to use salted…the saltiness gives it a lovely kick)
  • 2 tbls raw cacao, or cocoa
  • 1 tbls rice malt syrup
  • ⅓ cup coconut, shredded or flakes (for a chunkier version)
  • ⅓ cup of frozen raspberries
  1. Melt the butter and oil (in a pan or microwave…the oil takes longer to melt so add the butter a little after).
  2. Stir in the cacao and syrup.
  3. Arrange the berries and coconut on a sheet of baking paper on a baking tray or plate (a dinner plate is ideal – the slight indent creates a good shape).
  4. Pour the coconut oil mixture over the top and pop in the freezer.
  5. When firm either break into shards or cut into wedges.
Recipe by Coconut Oil Post at https://coconutoilpost.com/special-diets/candida/candida-diet/raspberry-ripple-by-sarah-wilson/