Tuesday, 18 November 2014

Raspberry Ripple

Since moving into our new house, I have been experimenting with recipes and recipe books. Last week's mussels were, umm, different, but last night's dessert was delicioso! In fact, it was so good even my sister had some - and then some more! (for those of you who know my sister, you'll appreciate my achievement!)

I made my first recipe from my I Quit Sugar book by Sarah Wilson and it was her Raspberry Ripple. I am going to share the recipe for it below in the hope it will inspire you to buy her book (which you can get here - please be aware that if you buy her book using that link I will get a small commission) and also because I think it is selfish to keep such a gem to myself.



Ingredients:
1/3 cup frozen raspberries (I added a bit more)
1/3 cup shredded coconut
1/3 cup coconut oil
80g salted butter
2 tbsp raw cacao
2-3 tbsp rice malt syrup (I got mine from Coles, in the gluten free section)

Method:
Line a dinner plate with baking paper
Scatter the berries and shredded coconut on the plate
Melt the butter and coconut oil in a saucepan, then stir in the cacao and rice malt syrup
Pour over the berries and pop in the freezer until hard

We were a bit cheeky and served ours with vanilla ice-cream, but it honestly tastes so good you don't need to add anything to it

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