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Chocolate Raspberry Ripple

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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 whole food cook book that is about real food, sustainability and not counting calories.

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!

Further Food Commentary:

Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants. They may protect against diabetes, cancer, obesity, arthritis and other conditions and may even provide anti-aging effects. Raspberries are easy to add to your diet and make a tasty addition to breakfast, lunch, dinner or dessert.

By Anna Lee

Chocolate Raspberry Ripple

  • Prep Time:5 Minutes
  • Cook Time:5 Minutes
  • Servings: 6

Ingredients

½ cup frozen berries (I used a mixture of raspberries and blueberries)

⅓ cup shredded coconut flakes

⅓ cup coconut oil

1 1/2 teaspoons salted butter

2 tablespoons raw cacao

2-3 tablespoons rice malt syrup

Instructions

  1. Line a dinner plate or oven tray with baking paper.
  2. Scatter berries and coconut on plate or tray.
  3. Melt oil and butter in a saucepan add butter after coconut oil starts melting, butter doesn’t take as long.
  4. Add the cacao and syrup and mix really well over a low heat with a whisk.
  5. Pour mixture over berries and coconut and put in the freezer for 30 mins or until set.
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.

Nutrition Information

Per Serving:  Calories: 232; Total Fat: 19 g; Saturated Fat: 16 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 3 mg; Sodium: 10 mg; Potassium: 61 mg; Carbohydrate: 6 g;  Fiber: 2 g; Sugar: 3 g; Protein: 1 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 1%; Iron: 1%; Calcium: 1%;

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