Raspberry Ripple

I went to my local Woolies on Saturday to buy milk and plain Greek yoghurt and had to pass the dreaded chocolate aisle. In the past Lindt balls were always my favourite. I’d never pass them up. I’ve been off sugar for just over a month now and viewing the bright shiny packets of them on the weekend did nothing to induce me to buy them and scoff them down. Something’s changed!!

I give you my alternative these days. Raspberry Ripple courtesy of the I Quit Sugar website. This is absolutely fantastic chocolate – perfect with a good cup of tea:

Preparation time: 5 minutes

Cooking time: 30 minutes

Serves: 6-8

  • 1/3 cup

    frozen raspberries

  • 1/3 cup

    shredded coconut, or coconut flakes for a chunkier version

  • 1/3 cup

    coconut oil

  • 80g

    organic, salted butter

  • 2 tablespoons

    raw cacao powder or cocoa

  • 2 tablespoons

    rice malt syrup

1. Line a dinner plate or baking tray with baking paper (a dinner plate is ideal as the slight indent creates a good shape).

2. 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).

3.Stir in the cacao powder and syrup and continue stirring until syrup has melted and mixture is well combined.

4. Pour mixture over the berries and pop into the freezer for 30 minutes until firm. To serve, either break into shards or cut into wedges.

Note: Make sure the rice malt syrup has melted over the heat and combined well with the other ingredients before pouring over the berries and coconut. Fail to do so will result in your mixture splitting – still yummy but not the desired outcome.

Raspberry Ripple

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2 thoughts on “Raspberry Ripple

  1. definitely making this one!!

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