Recipe: Sarah Wilson's Raspberry Ripple (candy using cocoa powder, coconut and coconut oil)

MY RASPBERRY RIPPLE
"This would have to be one of the most popular recipes I've created. It's appeared on TV several times and has made cameos all over social media."



1/3 cup frozen raspberries
1/3 cup unsweetened shredded coconut (or coconut flakes for a chunkier version)
1/3 cup coconut oil
5 tablespoons salted butter*
2 tablespoons raw cacao powder or unsweetened cocoa powder
2 to 3 tablespoons brown rice syrup

Line a dinner plate or baking pan with baking paper (a dinner plate is ideal as the slight indent creates a good shape). Scatter the berries and coconut on the plate or baking pan; set aside.

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), 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.

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

Makes 6-8 servings
Recipe copyright 2014, Used by permission to Recipelink.com from Clarkson Potter
Source: I Quit Sugar: Your Complete 8-Week Detox Program and Cookbook by Sarah Wilson