My last post was so sleep-inducing boring I thought I had to redeem myself somewhat. So I’m sharing this recipe for raspberry ripple that I got from Sarah Wilson‘s site.
Holy shit it’s good. And it has NO SUGAR. And healthy fat. And it’s yum and I am going to try really hard not to eat it all this afternoon.
It’s kind of like a Cherry Ripe but with frozen raspberries… here you go…
One-third to half cup coconut oil
one third cup salted butter
1 tablespoon rice malt syrup (available from healthfood stores)
2 tablespoons raw cacao powder or cocoa
One-third cup shredded coconut
One-third cup frozen raspberries
(Note: quantities are approximate)
Melt the oil (if it’s solid) and butter in saucepan (the oil will take a little longer to melt so add butter a bit later), then stir in cacao and rice syrup.
Arrange coconut and raspberries on a dinner plate lined with baking paper – I squashed the raspberries between my fingers to spread them out more. Pour coconut/choc mixture all over the top, put it in the freezer to set. Try and hold yourself back from scoffing the lot once set.
This makes enough to cover a dinner plate thinly. Just add more ingredients if you want it chunkier or larger (and use a larger/deeper dish). This is my first effort – it’s pretty good as it is!
Sugar-free people! Less guilt! Enjoy.