Sarah Wilson a.k.a the I Quit Sugar author is busily working on a new cook book I Quit Sugar Chocolate. Sounds almost too good to be true, but after sampling one of her recipes from the I Quit Sugar book I can hardly wait for this new cook book to be published. Below you’ll find Sarah’s recipe for Raspberry Ripple, a rather decadent sugar free version of cherry ripe.

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.

Buy Sarah Wilson’s I Quit Sugar cookbooks – all versions here

Yes I am affiliated with Sarah Wilson so if you click through from these links you are supporting Coconut Oil Post to stay online and I thank you for that.

If you loved this recipe, check out my other recipe – Berry Bliss


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