Raspberry Ripple

 

 

 

Ingredients

1/3 cup frozen raspberries

1/3 cup shredded coconut,

or coconut flakes for a chunkier version.

1/3 cup Niugini Organics coconut oil

80 g organic, salted butter

2 tablespoons raw cacao powder or cocoa

2 tablespoons rice malt syrup

 

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.

 

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.