Raspberry Ripple by Sarah Wilson

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.

Print Recipe

Raspberry Ripple by Sarah Wilson

Chocolate, raspberries, coconut without the sugar….Yum!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Snack

Servings: 10

Author: Sarah Wilson I Quit Sugar

Ingredients

• 1/3- 1/2 cup coconut oil
• 1/3 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
• 1/3 cup coconut shredded or flakes (for a chunkier version)
• 1/3 cup of frozen raspberries

Instructions

• Melt the butter and oil (in a pan or microwave…the oil takes longer to melt so add the butter a little after).
• Stir in the cacao and syrup.
• 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).
• Pour the coconut oil mixture over the top and pop in the freezer.
• When firm either break into shards or cut into wedges.

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

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