Home made chocolate with berries and coconut that will impress your guests! This Raspberry Ripple is Sarah Wilson’s Recipe form the I Quit Sugar Cook book.
If you have read my posts you will know that I am a big fan of Sarah Wilson because of her philosophy on eating and living. I remember being at Big W when I was looking at books and I turned around and the book literally jumped off the shelf at me, have you ever had that happen to you when you have been looking for something?
I had tried to get off sugar a few times before getting the I Quit Sugar Book but could never stay off it until I got this book. I can not highly recommend it enough if you want a great wholefood cook book that is about real food, sustainability and not counting calories.
This is a very short post today, I wanted to give you a recipe that you can put together really quickly and easily if you are short on time. Its good to take to family gatherings or a friends house, remember it needs to be kept in the freezer though or else you will end up with a runny mixture of liquid chocolate berries and coconut!
Here is the recipe for Raspberry Ripple. Have a great easter and stay safe, thanks for reading.
- ½ cup frozen berries (I used a mixture of raspberries and blueberries)
- ⅓ cup shredded coconut flakes
- ⅓ cup coconut oil
- 80gm salted butter
- 2 TBS raw cacao
- 2-3 TBS rice malt syrup
- Line a dinner plate or oven tray with baking paper
- Scatter berries and coconut on plate or tray
- Melt oil and butter in a saucepan add butter after coconut oil starts melting, butter doesn't take as long
- Add the cacao and syrup and mix really well over a low heat with a whisk
- Pour mixture over berries and coconut and put in the freezer for 30 mins or until set.