Recipes.

Raspberry Ripple


Cookbook Raspberry Ripple
  • 8 servings
  • Prep - 5 mins
    Cooking - 30 mins
  • Total - 35 mins
Cookbook Raspberry Ripple

Our famous Raspberry Ripple is sure to be a crowd pleaser! The subtle sour-sweetness of the berries pair perfectly with the rich creamy chocolate and the crunch of coconut flakes. Feel free to play around with different flavours if you fancy.  

Servings: 8
Preparation: 5 mins
Cooking: 30 mins

Ingredients

  • 1/3 cup frozen raspberries.
  • 1/3 cup shredded coconut, or coconut flakes for a chunkier version.
  • 1/3 cup coconut oil.
  • 80 g salted butter.
  • 2 tablespoons raw cacao powder.
  • 1 teaspoon rice malt syrup.

Directions

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.

Be sure to use salted butter in this recipe - it gives a lovely kick.

Sweetener note: This recipe contains 1/4 teaspoon of added sweetener per serve. If you haven't quite quit the white stuff or you're making this treat for people who haven't either, you may like to add a touch more. We suggest adding a little bit of sweetener at a time and taste testing until the sweetness is right for you.

Our famous Raspberry Ripple is sure to be a crowd pleaser! The subtle sour-sweetness of the berries pair perfectly with the rich creamy chocolate and the crunch of coconut flakes. Feel free to play around with different flavours if you fancy.

Ingredients

  • 1/3 cup frozen raspberries.
  • 1/3 cup shredded coconut, or coconut flakes for a chunkier version.
  • 1/3 cup coconut oil.
  • 80 g salted butter.
  • 2 tablespoons raw cacao powder.
  • 1 teaspoon rice malt syrup.

Directions

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.

Be sure to use salted butter in this recipe - it gives a lovely kick.

Sweetener note: This recipe contains 1/4 teaspoon of added sweetener per serve. If you haven't quite quit the white stuff or you're making this treat for people who haven't either, you may like to add a touch more. We suggest adding a little bit of sweetener at a time and taste testing until the sweetness is right for you.

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