After the success of my Sugar Free Chocolate Biscuits I decided to have a go at another recipe from my 'I Quit Sugar' book. After a quick flick through I landed on this yummy looking delight, that the author claims is one of her most popular recipes. It looked delicious in the book and didn't sound too difficult to make, with only a few ingredients and very little cooking involved.
I did have a struggle trying to find rice malt syrup and eventually had to turn to amazon to find something suitable. Although Im sure I ordered rice malt syrup I ended up being delivered barley malt syrup, a quick google reassured me that this was basically the same and wouldn't make a difference.
50g frozen raspberries
40g coconut flakes (I used desiccated)
75g coconut oil
80g salted butter
2tbps cacao powder
2-3tbps rice malt syrup (can be found on amazon)
The first step is to line a dinner place with baking paper and scatter the berries and coconut across the plate. I added a few extra raspberries as 50g didn't seem to be enough.
The next step is to melt the oil and butter in a saucepan over a low heat, and then stir in the cacao powder and syrup until its all melted and mixed together. Then you pour the mixture over the berries making sure it covers the entire area.
Then simply pop the plate into the freezer for about 30-45 minutes until firm. It can then be cut into wedges or just snapped up into small pieces to serve.
As you can see, my ripple did not turn out exactly like the picture, I think maybe too much chocolate mixture and not enough raspberries, and maybe it needed flakes rather than desiccated coconut. However although it may not look as delicious, it did taste great. It's quite a sweet treat and a small amount is all you need, and the raspberries definitely make the recipe.
Im not sure if I'd make this recipe again, as it didn't look amazing, and although it tasted great i'd rather try other different healthy options.