I have  had Sarah Wilson’s book,  I Quit Sugar   for a while now and have read it thoroughly and for a few weeks followed her no sugar program. Without a great deal of success, mainly because I’m a bit of a chocoholic.

Today I made her Raspberry Ripple slice and it turns out to be a surprise of chocolate/raspberry yumminess. Sarah says this recipe is one of the most popular that she has created.  For anyone who is trying to live sugar free, or who, like me, is trying to reduce their chocolate intake, this recipe is definitely worth a try.

Actually it’s worth a try just for it’s yumminess alone!

RASPBERRY RIPPLE

1/3 cup frozen raspberries – 1/3 cup shredded coconut ( or coconut flakes) – 1/3 cup coconut oil – 80g salted butter – 2 tablespoons raw cacao powder or cocoa – 2-3 tablespoons rice malt syrup

Line a dinner plate of baking tray with baking paper.

Scatter the berries and coconut on the plate or baking tray.

Melt the oil and butter in a saucepan or in the microwave, then stir in the cacao powder and syrup.

Pour over the berries and pop into the freezer for 30 minutes until firm. To serve either break into shards or cut into wedges.