my sugar-free raspberry ripe!

Posted on April 27th, 2012

I made this a while back and shared the recipe with my friend Renee. In passing.

It’s the kind of recipe I’m packing my forthcoming I Quit Sugar Cookbook with. Simple, moorish, minimal-ingredients-required “assemblages”, brimful of nutrients and wholesome sweetness. Over the next few weeks I’ll be sharing some sneak peaks…on Instagram, my IQS Facebook page and Twitter. And to be sure:

The I Quit Sugar Cookbook is out next month.

To receive an early-bird discount and a gift, feel free to sign up here.

Meantime, back to the Raspberry Ripe.

During the week I got this text from Renee:

And this….

It’s seductive stuff. But I’ll tell you the interesting thing. If you ever find yourself indulging in this kind of sugar-free treat, while you can be quite wired from the cacao, you don’t get the buzzy, stinging static in your body that you get from a sugar binge. Nor the flaccid, acidic feeling in the morning. Also, you are quite aware you’re over-eating for flavour, not due to a frenzied, primal grab for fructose. Besides, you fill up quickly and lose interest due to the healthy fat content.

Enough ranting.

The recipe…

Sugar-free raspberry ripple

* 1/3- 1/2 cup coconut oil

* 1/3 cup organic salted butter (be sure to use salted…the saltiness gives it a lovely kick)

* 2 tbls raw cacao, or cocoa

* 1 tbls rice malt syrup

* 1/3 cup coconut, shredded or flakes (for a chunkier version)

* 1/3 cup of frozen raspberries

Melt the butter and oil (in a pan or microwave…the oil takes longer to melt so add the butter a little after); stir in the cacao and syrup. Arrange the berries and coconut on a sheet of baking paper on a baking tray or plate (a dinner plate is ideal – the slight indent creates a good shape). Pour the coconut oil mixture over the top and pop in the freezer. When firm either break into shards or cut into wedges.

Stay tuned for more recipes like this in the I Quit Sugar Cookbook – coming soon!

Related Posts with Thumbnails
  • Sarah

    Sarah, since you gave the recommendation of a spoonful of coconut oil to curb hunger, I am hooked! It is the most delightful thing ever. I sometimes mix it with some raw cacao. I will definitely be making this recipe over the weekend.

    [Reply]

    Esta Reply:

    This intrigues me – how does one take the spoonful of coconut oil? Just down it like that? Mixed with something?

    [Reply]

    Sarah Wilson Reply:

    Yes, Esta. Quite literally. Out of the jar. It’s yum!

    [Reply]

    Chelsea Reply:

    Where do you buy coconut oil from? I couldn’t find any in Woolworths or Coles, it it only in health food shops?

    Courtney Reply:

    Chelsea, Woolworths stocks coconut oil in the Asian food aisle.
    Soooo, delicious – I just made the almond butter bark from the IQS cookbook and it is so, so good.
    Thanks Sarah for your wonderful recipes!

    jenny Reply:

    Hey Sarah, I added rice bubbles to this recipe and then put in patty pans – yum… adult raspberry choc crackles!!

    [Reply]

    Belinda Mellor Reply:

    I bought some organic, unsweetened puffed rice, so I might try that, sounds nice. If you use ‘ordinary’ breakfast cereal rice bubbles, check the ingredients – most are about 10% sugar!

    [Reply]

    Sandra Reply:

    For any one looking for coconut oil in Brisbane. Try Simply Good at Alderley. You will find other products there that will also be of benefit on a quit sugar diet.

    [Reply]

    linny Reply:

    how come this raspberry ripe is not in you IQS cook book i bought online.. some of the stuff on your website is not in the new book

    [Reply]

    Jodie Reply:

    Hi Sarah
    I made this recipe last night and quite frankly it tastes like I’m biting into Copha (with some coconut/raspberry tones). Help!!! I did it exactly as the recipe but mine when a little whitish on the top when frozen and doesn’t exactly taste delicious.

    [Reply]

    June Spehr Reply:

    I agree 100%. I am an ex-chef and have never had such a culinary disaster. Sarah’s recipes are usually wonderful but I was really disappointed as I made it for my Special Ed. students to take home on Mother’s Day and it was a real embarrassment. I just assumed there had been a misprint. I also found it became very soft if it wasn’t in the fridge. Does which coconut you use have much of an impact on the sweetness?

    [Reply]

    Kim Reply:

    Mine too. The butter went to the top, the oil and cacoa went in the middle and the rice syrup went down the bottom. It wasn’t very nice at all. I will try again. Maybe the butter and oil wasn’t cooled down enough before I put it into the fridge?

    Any help or ideas would be great!
    Thanks

    Anne Chomica Reply:

    In the past I took coconut oil and I lost weight, but I didn’t like the strong coconut taste.
    So I found a coconut oil that they have taken out the strong coconut taste , but I do not loose any weight since I have been taking this oil. Any reason for this?
    Anne

    [Reply]

    RC Reply:

    @AnneChomica, I believe that the coconut oil without the strong taste is refined, aka processed, aka not good for you! Unrefined coconut oil is what you want and it does have a pronounced coconut taste. But not all brands taste the same. Perhaps you can find a brand of organic unrefined whose taste you like, or maybe hide it in a smoothie or your coffee.

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  • ms jane

    Sounds yum. Yesterday I purchased some McKenzie’s coconut flakes and mixed them in with some almond butter and raw cacao nibs. As I was eating it I was thinking “hmm this is too sweet” so I checked the label on the coconut and, you guessed it, FREAKIN SUGAR (as well as proplyene, glycol, salt and preservative 223). WTF???!!!!!

    [Reply]

    April Reply:

    I did the exact same thing. I think it was 28g of sugar per 100gm! So unnecessary.

    [Reply]

    Sarah Wilson Reply:

    Stick with good, simple, organic brands…Loving Earth’s Coconut flakes are my favourite. Macro in Woolworthes has good ones, two…organic.

    [Reply]

    jessie Reply:

    if you can’t afford organic, look for unsweetened coconut at ethnic markets. i buy mine from a local indian market. :) it’s also much cheaper than grocery store prices!

    Barbara Reply:

    I just made the raspberry ripe for the first time and used Woolies macro shredded coconut. Turned out fine! It’s weird eating such a delectable treat minus the sugar. I assume its stored I freezer. Sarah how many calories in a little wedge? Thanks for great recipes, just bought your 2 books and gonna order the chocolate one next.

    Susie Reply:

    OMG I did the same with the McKenzies coconut flakes. Out of the pantry now and forever!!!

    [Reply]

    JulieM Reply:

    I use the Coles home brand shredded coconut – no added sugar.

  • http://www.livehealthysimply.com Jessica Nazarali (@JessicaNazarali)

    Yum! I have missed you sugar free recipes, I’m going to try this without the butter. I made sugar free ANZAC Biscuits for ANZAC Day…they turned out really good! http://livehealthysimply.com/2012/04/healthy-anzac-biscuit-recipe/

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  • http://m-inapeartree.wordpress.com/ Miranda

    Ahhh – YUMM!! You are a freaking genius!

    [Reply]

  • MirandaBB

    Nice! I have an afternoon tea this weekend and need something easy to make!

    [Reply]

  • April

    Where can we buy rice malt syrup? Is it the pure harvest brand we’re using in this recipe?

    [Reply]

    MirandaBB Reply:

    You can buy it from the health aisle of the supermarket. Yes the PH one is the I’ll be using.

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    April Reply:

    I’m confused. I bought the PH rice syrup and on the back label it says there is 47g of sugar per 100g!
    Is this safe??

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    rachel Reply:

    as far as I’m aware it acts as glucose, not fructose. And it doesn’t give me that fructose kick either, nor the explosion on my tongue like sugar/fructose does, so I think it’s ok too.

    Barbara Reply:

    Can you make this without the rice malt syrup?

  • Erin

    Hi Sarah, Do you use cacao powder or can you melt the nibs?
    Thankyou for a delish recipe!

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    powder…i’ve never melted the nibs! can you?

    [Reply]

    MirandaBB Reply:

    Nibs are cacao before it’s made into chocolate, which yes does melt. But nibs no, grind them.

    [Reply]

    Erin Reply:

    Thank you for the info! I appreciate it. :)

  • Jane

    I saw this pic on instagram and made a version of it from the same ingredients except I bougtht Well Naturally plain dark chocolate and metled it in with the butter and coconut oil, instead of the cocao. It made it more like a little piece of fudge when hardedned and out of the fridge.
    So good!

    [Reply]

    Peta Reply:

    Oh that sounds so delishiously naughty I just might have to give that a try.

    [Reply]

  • Sammie

    Hopefully that is rasberry ripe under those fingernails and not dirt…

    But agree with everyone else, does look delish.

    [Reply]

  • Rebecca

    Can’t wait for the cook book Sarah. Between the IQS book, Lee’s Supercharged foods and your new book, think I will be set!

    Can an alternative be used instead of the 1 tbls rice malt syrup?? for this receipe.
    Thanks.

    [Reply]

  • Kristy

    Thanks Sarah your the best, can’t wait for your cook book.

    [Reply]

  • Haitch

    Um, maybe I’ve missed something, but I understand rice malt syrup to be sugar? How is this then ‘sugar free?’ It looks superbly delish though, don’t get me wrong.

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    You’ll need to read my previous posts on this…or my ebook. x

    [Reply]

    MirandaBB Reply:

    Haitch it’s sugar but fructose free. Fructose is the sugar that does all the damage.

    [Reply]

    seeker Reply:

    did i read somewhere – a link from this blog i think – that rice malt syrup has arsenic in it?! should we look into that?!! sooo much information out there, maybe i just dreamed it?!

    [Reply]

    seeker Reply:

    i went looking and i found this (cus i was beginning to think i was losing it)

    http://abcnews.go.com/Health/Diet/arsenic-organics-rice/story?id=15642428#.T52_Y7MS01I

    id love to hear other’s thoughts on this …

    [Reply]

    Shannon Reply:

    That article is very concerning. It has certainly made me rethink using rice malt syrup. I’m very surprised that no one else has commented on it in this thread.

    Mary Reply:

    I know I am a little late to the forum, however this greatly concerns me.

    Sarah, what’s your take on this?

    [Reply]

  • oelare

    I really don’t like coconut so haven’t been game to try coconut oil. Does it taste/smell of coconut?

    Also, any good ideas for an alternative to shredded coconut for this recipe? I was thinking pistachios maybe??

    Thanks.

    [Reply]

    Sam Reply:

    No, it smells/tastes like bananas!

    [Reply]

    Bec Reply:

    Doesn’t taste like coconut but smells like it

    [Reply]

    Toria Reply:

    It really depends on the brand you buy. Some brands have a very strong coconut smell and flavour, others are much milder and the flavour is concealed when cooked.
    You might need to try a few to find one you like but I’d guess that if you don’t like coconut, you probably won’t like most coconut oils. :(

    [Reply]

  • Michelle

    Oh heavens, that looks good!! Could I sub something else for the butter – my teenage daughter has just gone vegan and I would love to make this for her.
    :-)

    [Reply]

    Anna Reply:

    i know, late reply, but i’m dairy free and i use nuttlex for everything. i’m not sure if it is vegan but i think it is

    [Reply]

    Bec Reply:

    I can’t have dairy either and I’m thinking of replacing it with avocado???

    [Reply]

    Toria Reply:

    Nuttelex is definitely vegan. I’m dairy free too.
    I wouldn’t use avocado, that will change the texture considerably (it won’t set) but you could try ditching the butter and just using extra coconut oil instead.

    [Reply]

  • http://mymezzaluna.com Edwina

    OMG! I’m gonna do this…

    [Reply]

  • Meg

    Yum! Will try this weekend, though have some poached pear and peach in the freezer so might even try with them instead…!

    [Reply]

    Sharon in Philly Reply:

    I’m curious how they would go. Could you post after you’ve tried them?

    [Reply]

  • http://thechocolatefigsf.com Sarah M.

    I make something like this every few days. A square or two after dinner is the perfect treat!! I use pitted dates for sweetness and minerals, and sometimes carob powder for an alternative to chocolate. It’s also divine poured over sliced bananas :-)

    [Reply]

  • Unjay

    Sugar free types should watch this new film clip by Oz artiste Mathas… “White Sugar”..

    A little quote,

    “White sugar is the motherf***ing devil!”

    http://www.youtube.com/watch?v=VhnObL4Gj08&feature=youtube_gdata_player

    Enjoy!

    [Reply]

  • Sharon in Philly

    Is rice malt syrup the same as brown rice syrup? I could only find brown rice syrup at the supermarket. I made this tonight, it is very sweet!

    [Reply]

    Sharon in Philly Reply:

    It’s alright I googled it and it says that it is the same

    [Reply]

    Giners Reply:

    Sharon, I looked up your question because I also wanted to know and yes, rice malt=brown rice syrup. Source: http://www.foodsubs.com/Syrups.html#brown rice syrup

    Sarah, can’t wait to try this! it has so many of my favourite foods!

    [Reply]

    Sharon in Philly Reply:

    Thanks! It’s so confusing sometimes with different names for the same thing.

    [Reply]

  • Haitch

    Thanks for the answer above re: sugar/fructose which I understand. I’ve been reading this site relatively recently and don’t do e-books sorry. It just seemed incorrect to label something ‘sugar free’ when it’s definitely not. I’m just a ‘layman’ and there is so much confusing dietary information to wade through. When I had irritable bowel and discovered about restricting FODMAP, I noticed that coconut (especially shredded) was a major digestive upset to me (it has some fructose). Now that I’m relatively free from IBS I could probably indulge myself on occasion with this recipe and really enjoy it.

    [Reply]

    rachel Reply:

    Haitch, you might be better off picking up a copy of David Gillespie’s no sugar books (personally, I recommend the Sweet Poison Quit Plan because it explains sugar and it’s a shopping guide/recipe book in one), if you don’t do e-books. He is Australian and they sell at Big W for about $20 each, or you can see if your library has it.

    [Reply]

    Haitch Reply:

    Thanks Rachel, I’ve been reading him and Gary Taubes, plus GT’s website (that’s how I eventually ended up here!) I’ll definitely hunt down that Sweet Poison Quit Plan book. I made the chocolate nut balls today (under the recipes tab), and adapted it a bit. With no sugar at all (fructose or otherwise) I really enjoyed it.

    [Reply]

  • lucy

    I made this yesterday and it is strangely delicious. Thanks, Sarah. I am also enjoying your coconut flour breakfast muffins. Lovely, light and fluffy and something different for brekky.

    [Reply]

    Sharon in Philly Reply:

    Is the muffin recipe on this site? I need something different for breakfast.

    [Reply]

    Haitch Reply:

    Sharon, you can find it under the ‘recipes’ tab or here http://www.sarahwilson.com.au/2012/01/paleo-coconut-flour-muffins-sugarfree-of-course/

    [Reply]

    Sharon in Philly Reply:

    Thanks

  • Kerrie

    OMG… somebody stop me!!!! I made this earlier – so easy to make and tastes so good, but I can’t stop going back for ‘just one more piece’. :)

    [Reply]

  • July

    I rushed out today and bought all my ingredients (organic) and used rice syrup they didnt have rice malt syrup. I couldnt wait to taste it as it looked so good. I felt it was very plain, it needed maybe 2 tablespoons of the rice syrup for sweetness. I normally like a 70% dark choc at times which is sweet enough for me, thats why I thought this would be just as sweet. I hope everyone else enjoys the recipe. Cant wait for your recipe book Sarah so I can try other recipes.

    [Reply]

    Lauren Reply:

    I made it too and added twice as much rice syrup. It was gross! maybe it’s my brand of coconut oil but I couldn’t eat it…it all went in the bin. Cost a lot of money, what a waste.

    [Reply]

    Toria Reply:

    Coconut oil can vary a lot in taste, you might need to try it with a different one.

    [Reply]

    Aim Reply:

    I thinkits the butter taste, awful, awful

  • Meg

    I made this today but instead of the raspberries substituted some frozen pears and peaches that I had poached w vanilla bean…I just processed them til they were raspberry sized and used them instead…it’s delicious!

    [Reply]

  • http://www.megsmind.net Megs

    Lord! When I read posts like this I think to myself: I MUST quit sugar!!!! I am so addicted. And therefore SO overwhelmed by the prospect of quitting. I am going to try this recipe and see if it makes the prospect of quitting sugar less daunting.

    [Reply]

    judy Reply:

    After watching Sarah on 60 minutes…and then the full youtube of the ‘ Pediactric Professor ‘!!! (also on 60 minutes)….I couldnt NOT give up sugar. Its only 3 weeks since my start, and my first week…totally sugar free..but I am not craving at all ..the activated nuts.. (recipe from Sarah has really helped)..so far so good.,,hope you give it a go also…

    [Reply]

  • Bee

    Could you substitute coconut oil with something else? I’m out of coconut oil and have so many other oils to get through

    [Reply]

  • http://berlioz1935.wordpress.com Peter

    It wasn’t Einstein who split the atom. It was Otto Hahn on the 17 December 1938 in Berlin on a table. He had no intention to build a bomb. It fell into the wrong hands – American hands. They build the Bomb! That is the trouble with recipes. Some people don’t take proper care of what they are doing.

    [Reply]

  • jw

    What would you recommend to substitute the butter with it. I can’t do dairy :-(

    [Reply]

    seeker Reply:

    nut butter might be nice? cashew or almond? you can buy them at woolies … good luck!

    [Reply]

    Steph Reply:

    Hey I used coconut butter (ground up coconut in a high speed processor until liquid) or u can buy it at health food stores I think?

    [Reply]

  • Allie

    Great recipe. I made yesterday, used mised berres, not just raspberries, added chopped nuts and some toasted seeds. All gone tonight. Lasted one and a half days. Going to make a double batch next time and perhaps cut the butter ( I’m – maybe a bit too? – phobic about butter!) should I be? Cut it out for for so many years, I worry when I put it back in!

    [Reply]

    Belinda Mellor Reply:

    I came to this site via David Gillespie’s ‘Big Fat Lies’ – everything he says about fats makes perfect sense to me and as a result, butter is in big time in our house, along with cream, full-fat milk, etc. Coconut, olive and other nut oils are the only oils I use now. Oh – and our chips are cooked in dripping, of course. Combined with the ‘no fructose’ diet, we are all really enjoying our food, feeling healthy and losing weight. Makes you think – doesn’t it?

    [Reply]

  • http://www.creativevoyage.co.uk m

    I’d be interested to know why rice syrup is ok but sugar isn’t? The recipe looks yummy by the way…

    [Reply]

    Giners Reply:

    It’s because rice syrup is made up of only glucose, and there’s no fructose. Sugar has one fructose and one glucose. Fructose is the molecule that makes you fat and is bad for you.

    [Reply]

  • http://www.creativevoyage.co.uk m

    ahh thanks!

    [Reply]

  • Talitha

    I made this over the weekend follwed the recipe and found that after freezing it was as if the coconut oil or perhaps the rice syrup separated from the other ingredients so i was left with 3/4 looking like the photo and the other was a light brown colour…. did anyone else have this problem? 3/4 tasted nice….

    [Reply]

  • Elle G

    Hi Sarah, brilliant recipe! Mine turned out like the photo and what a choccie hit :D
    I did use maple syrup, checked it was 4 g per 100 – thought I could live with that. And I couldn’t find rice syrup…

    [Reply]

    Lisa Reply:

    Hi Elle

    Where did you buy the maple syrup from with just 4gms of sugar?? What brand was if you don’t mind me asking?

    Thanks
    Lisa

    [Reply]

  • Kate

    I made this yesterday. Couldn’t get hold of raspberries, so I used pomegranate instead. Heavenly!

    [Reply]

  • Summer

    I made it and it was very bitter – any hints on how to make it less bitter? Should I use a little less cacao? I am thinking I might put in more raspberries too :-)

    [Reply]

  • http://butterandbunting.blogspot.com.au taz

    I’m going to make this tomorrow! Just finished my homemade sugar free gluten free lemon slice, so need a new snack on hand! Am soooo happy to find people encouraging and recommending eating coconut oil. I dont get much praise about it due to peoples lack of understanding about what it really is, so thankyou!!!

    [Reply]

  • http://butterandbuntings.blogspot.com.au tazcarr

    Just realised I didnt type my details properly!

    [Reply]

  • Summer

    Taz, where did you get recipe for sugar free gluten free lemon slice? Sounds good!

    [Reply]

  • http://butterandbuntings.blogspot.com.au tazcarr

    Summer, you can get the recipe off my blog http://butterandbuntings.blogspot.com.au/2012/05/lemon-slice.html
    I recommend it. You wouldnt know its missing sugar and wheat!

    [Reply]

    Lynette Reply:

    With the honey in this recipe it is not sugar free, honey has about 35 per 100 g fructose. Agave syrup is worse and it surprises me the number of ‘sugar free’ recipes using either of these.

    [Reply]

  • Giners

    I just made this and it’s a little strange, but good-strange! I kept going back for more so that must say something. I didn’t quite mix the brown rice syrup with the butter and coco oil apparently because after pouring the mixture onto the raspberries, I noticed the syrup at the bottom of the bowl :( so make sure you mix your sweetener folks!! The raspberries give enough sweetness on its own.

    [Reply]

  • http://realconstipationremedies.com/ Kat Cleary

    These look devine!

    Can’t wait to start baking this weekend!! “HELLO KITCHEN!!!”

    [Reply]

  • Alice

    I’m planning to bake these during the weekend! Thanks for the recipe. Although, I’d probably just tweak the recipe a little bit to include a little bit of sweetness using a natural sugar alternative like Natvia. I just recently went sugar-free and found that Natvia made it easier for me to shift. It tastes and feels like real sugar that I can’t even tell the difference.

    [Reply]

  • http://www.yourlocalmarkets.com.au Lisa (Yrlocalmarkets)

    I can’t tell you how excited I am about making these. And I already have all the ingredients in the pantry, plus cacao butter, which I may use instead of butter, just to see what happens. Woot!

    I anyone is interested in the recipe for raw choco amaze balls, I have a recipe which is totes amaze (and delish): http://yourlocalmarkets.blogspot.com.au/2012/03/raw-choco-coconut-amaze-balls.html

    [Reply]

  • Sophie

    Where can I buy coconut oil from?

    [Reply]

  • Belinda Mellor

    I tried this – total disaster! My own fault. First, having misread the instructions, I mixed the coconut in with the oil and cocoa, rather than sprinkling it with the raspberries and then I tried substituting glucose for the rice syrup, which I hadn’t been able to find. I don’t know how thick rice syrup is, but the very thick glucose simply clumped up with the coconut strands and the liquid cocoa/oil mix stayed separate – despite very serious efforts to make them combine! I went ahead and froze it anyway and it was just about edible if you made certain you got a bit of everything in one mouthful, but if you didn’t (which was quite easy) it was either bitter beyond words or over-sweet. My family were not impressed.

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  • Kate

    I used Agave syrup instead of Rice Malt Syrup (because I didn’t want to run the risk with the arsenic thing), and it tastes amazing!

    [Reply]

    Belinda Mellor Reply:

    I read today that agave syrup is very high fructose, so that’s a no-no.

    [Reply]

  • Marisa

    Just made this and love it! Yes it is super rich and a little bitter, but it honestly helps me to know when I have had enough… I am fairly new to this sugar free lifestyle but it makes so much sense :)

    Thanks again for posting this recipe :)

    [Reply]

  • just sayin’

    BTW, EInstein didn’t split the atom …

    [Reply]

  • Johanna

    Hi Sarah!!! This program has done wonders for me! Thank you for everything and putting the truth out there! makes so much sense! Is there a substitute for rice malt syrup? I could not find it and I am unforunately on a budget. How about stevia packets? Thank you again! keep it up!

    [Reply]

  • Peta

    I have ordered some coconut oil, raw cacao and cacao nibs but was wondering if these were available at a health food store or of some other shops sold them as buying them online was a bit pricey.

    [Reply]

    Belinda Mellor Reply:

    Coconut oil is fairly easy to get. Health food shops all seem to carry it and many supermarkets – even quite small ones. I’ve found it’s cheaper in the supermarkets. Not sure about the other two.

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    Peta Reply:

    Thanks I am going to have to hunt around a little bit more. I have looked in Woolies and one of our Coles here in Melton but they don’t seem to carry it, the other coles, the Aldi, the IGA and the Foodworks will be next. Melton doesn’t have a health food shop unfortunately we must be too small. I think a trip to Watergardens might be on the cards. Thanks. One of my friends said I might be able to use copha but as that is hydrogenated I am not sure that that is a wise choice.

    [Reply]

  • Amy D

    I’m just wondering if anyone has tried using “Organic Spelt Syrup” in place of “Rice Malt Syrup”? and is there the risk that it also contains arsenic, as the Rice Malt Syrup apparently does?

    [Reply]

  • Tara

    from this post: http://sweetpoison.myfreeforum.org/sutra12309.php

    jemandb said on Sat Jul 07, 2012 1:51 pm
    Ok, it’s officially amazing what you can find with google. I just looked up Pure Harvest arsenic rice and found a response from the Pure Harvest company that someone had received after writing to them about the Rice Malt Syrup to ask if it has been tested. The gist is that it has, and it is well below the Australian/NZ food safety standards for arsenic:

    “The FSANZ standard 1.4.1 permits a level for Cereals of 1 mg/kg (ppm) of Total Arsenic. As can be seen from the test report provided, our rice syrup has a level of <0.040 mg/kg (ppm) of Total Arsenic (note the less than, this is the detection limit for the specific test used to detect the arsenic in this case, so the actual levels are less than this), so is well below the maximum permitted levels stated in the code. The American FDA do not have any standards set for Arsenic in food or beverages, and are in general many years behind Australia and New Zealand in the development and implementation of Food Safety systems. "

    [Reply]

  • Di

    I just made this and added organic coconut cream, I’m trying to copy the loving earth coconut milk chocolate recipe, and added goji berries instead of raspberries. I also used coconut sugar as I had it in my pantry instead of rice syrup. Ive been primal for 2 months now, this is my celebration chocolate I think! Tomorrow I start The whole 30 challenge and the sweet stuff and baked goods ( even if its paleo) goes for 30 days. I’ve been sugar free for a year now, so need to limit the yummy baked things!
    Can’t wait to try this tonight.

    [Reply]

  • Leah

    Hi

    Just wondering if anyone has a non sugar substitute for the rice malt syrup as I cant have this. I realise there have been previous posts about this but no substitutes mentioned or tried.

    Cheers

    Leah

    [Reply]

  • Jessica

    DISASTER! I was so excited for this and it came out horribly? I double checked And triple checked and I followed the recipe to a tee but I’m convinced it didn’t turn out how it should. It was in the freezer about 10 mins and in that time it had separated so that the top was white and oily all the cacao was at the bottom. It also tasted foul. Just like putting lard straight in my mouth.

    I think maybe it could be the brand of coconut oil. It’s a certified organic brand and extra virgin but I’m not a fan of how it tastes out of the jar like everyone else seems to be. I love coconut normally but it’s the oily taste and texture that I don’t like. But by all accounts going by what everyone else thinks about coconut oil and the foods I normally like, I should like it. So that is why I think it could be the type I bought and maybe that’s why the recipe didn’t work. It,s only a theory though as I’m new to coconut oil anyway.

    Can anyone help me? Anyone know why it separated? I want fabulous chocolate damn it!

    [Reply]

    Emma Reply:

    Same! I’m not so sure about my coconut oil out of the jar and I want to do this to curb my sugar cravings! Mine is the Spiral brand – organic and virgin, but it’s not pleasant at all. It’s well within use by date, but I wonder if it has expired early?
    Please help! I need your recommendations on THE BEST brand coconut oil to by. Organic and the most tasty! Thank you :)

    [Reply]

    Emma Reply:

    Also, I bought some cacao nibs to snack on, the Loving Earth brand, but they’re so hard and bitter. Chocolate is definitely my downfall. IQS and IQS cookbook doesn’t have so many recipes I can use for snacks for my cacao nibs. Any suggestions? What a shame, because they were quite expensive!!

    [Reply]

    Kira Reply:

    Oh gosh, I know what you mean, I have googled all sorts of chocolate recipes and most that i have tried to make just don’t replicate that chocolate taste I sometimes (still) crave. Having been sugar free for nearly 10 weeks now, i have allowed myself to have a few pieces of the Loving Earth chocolate once or twice even though I know it has agave syrup in it. Otherwise coco-nutty granola is my snack of choice these days! I also have an almost full bag of cacao nibs that I have yet to find a use for.

    [Reply]

    Emma Reply:

    10 weeks that’s great. I’m only sugar free or somewhat sugar free a couple or a few weeks at most. I find that I get such nasty cravings (and no real chocolate substitute), that I’ll do great for up to a week or so, then I crash and binge on chocolate and bikkies til I feel sick! Back to square one I go! I don’t have a huge sweet tooth generally, never sugar in my coffee or tea or anything. I’m trying to avoid sweet treats with the stevia or rice malt syrup too, I find this can set off my underlying chocolate craving! Do you put the cacao nibs in your coco nutty granola? I wish I could limit myself to just a couple squares here and there, but I’ll eat the whole block instead. No good. I need to rid this addiction! So difficult. Any suggestions? Anybody? Cheers

    Sarah Reply:

    Some great recipes for all things Cacao here: http://navitasnaturals.com/recipes/category/3699/Cacao.html

  • Anna

    Hi Sarah, I have bought both your iBooks and am a sugar free convert. I have never felt better and am thoroughly enjoying experimenting with all your recipes and more.
    I don’t feel like eating much with sugar now, but when I do ( and the kids/husband cry out for a sweet treat), i am experimenting with rice malt syrup and Gloucester syrup as I can’t stand the statute of the more artificial tasting substitutes like stevia. The syrups don’t subsitute easily in all recipes however.
    I found a product in my local health store that was coconut sugar (grainy like brown sugar) and wondered if that was a healthy fructose free sugar substitute ? It seems to me that it would be a little easier to use in certain recipes rather than the sticky syrups.
    Thanks for inspiring me to change my eating habits. Best thing I’ve ever done!

    [Reply]

    Sarah Reply:

    Coconut sugar has a lot of fructose so it’s a no no. Sarah wrote about a while back I think

    [Reply]

    Sarah Reply:

    Sarah says:
    Also, I’m with you on the Stevia thing, the pure one (not natvia) tastes so metallic and awful

    [Reply]

  • Anna

    …that last comment was meant to say glucose syrup.. Darn automatic spelling!

    [Reply]

  • Miranda

    Anna, sadly coconut sugar still contains fructose. Have you tried glucose/ dextrose powder? (you can buy it from the supplements section of the supermarket – glycodin brand). While still a (natural) sugar it doesn’t contain fructose. The body uses glucose as an immediate fuel source. As it’s granular it subs better in recipes that call for table sugar.

    [Reply]

    Anna Reply:

    What a shame. But thanks for letting me know Miranda! I will try and find the dextrose powder. Having a brand to look out for will definitely help.
    Cheers

    [Reply]

  • Sarah

    Also, I’m with you on the Stevia thing, the pure one (not natvia) tastes so metallic and awful

    [Reply]

    Sarah Reply:

    Sorry, replied to wrong section

    [Reply]

  • Maraika

    Melrose Organic Coconut Oil (Butter) Virgin cold pressed unrefined, smells divine, from Health food shops around $10/$11 fro 300 gram jar. There is also a refined one but without the heavenly smell. Organic Coconut Oil, no smell, ok for baking though, from most Coles stores. About $5 300 gram jar. Try the sections where you buy Asian foods rather than the Oils section. Often on a lower shelf. Facebook group “Vegan Products you can buy in Australia” is handy for sourcing products that you can’t find easily.

    [Reply]

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  • Andrea

    Just wondering – do I keep this stored in the freezer so the berries stay frozen, or is it better kept in the fridge (if it keeps that long, that is!)?

    [Reply]

  • sophie

    does anybody know how this goes out of the freezer? i have made it as a Christmas present for my mum and i don’t want to risk ruining it!

    [Reply]

  • Bec

    Hi Sarah,

    I have only recently discovered ur blog and LOVE it!! I have fructose malabsorption so ur blog is super helpful for me!!! As part of it tho I have been advised to avoid dairy….what could I use to replace the butter in this recipe? Just more coconut oil? Avocado? Help! :)

    [Reply]

  • http://n/a Lauren

    I know this is a fairly old post but I wanted to comment anyway. I made this recipe last night and oh wow!! is all I can say. Delicious!
    I couldn’t get rice malt syrup from the local shops so I substituted with glucose syrup instead. The best part about it (apart from it being yummy) is that it doesn’t leave you feeling guilty and I was satisfied enough to put it back in the fridge after 2 pieces without continually going back to pick at it. Great recipe!

    [Reply]

  • Heidi

    I made this and was disappointed as it wasn’t sweet enough for me. I got the IQS cookbook today and the recipe in there says 2-3 tablespoons of rice malt syrup instead of one here on the website, will try that next time!

    [Reply]

  • http://alexdouglasnewton.com alex douglas newton

    I saw this on the 7 morning show and couldn’t stop thinking about it. I bought I Quit Sugar on iTunes but I couldn’t find the recipe in there. The I Quit Sugar eCookbook isn’ t on UK iTunes! Im gutted! Where do I find this recipe!!!!????!!!!

    [Reply]

  • Ally

    Sarah,
    what could I substitute for the butter in this recipe?

    [Reply]

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  • Sarah

    Just made this and very disappointed, it is incredibly salty and looks like the ingredients have separated (whiteish bloom on top but more choclately underneath)! I used 70grams of butter (by my reckoning 1/3 cup) and then 1/3 coconut oil (Nakula brand – first time I’ve ever bought it so relied on advice of local health food store) plus the 1 tbsp rice syrup (is this the same as Rice Bran syrup?) and rest of ingredients as per recipe. Where did I go wrong???

    [Reply]

    Esta Reply:

    Did you use unsalted butter?

    [Reply]

    Sarah Reply:

    I used salted butter like the recipe said – it didn’t really have any sweetness to it, overriding taste was salt…

    [Reply]

    Bo Reply:

    Hi Sarah,

    I also made this yesterday – after a long time trying to find rice Malt syrup and getting all the ingredients together – and I must say I agree!! –> it’s soo damn weird tasting and WAY too salty! Why is everyone else so amazed by the taste? I am so disappointed :-(

    Anyone else had the same experience? If so have u tried an alternative??

    [Reply]

  • shannon

    I’m on week 6 of I quit Sugar – I’m a new woman!!! Set PR in last week’s 1/2 marathon, dropped 5 lbs and yucky stomach bloat! Have been GF for over 10 years but couldn’t drop the last 5 lbs. Thanks, Sarah!!! I’m better informed about goodness for the body and soul now!!! You are amazing! Thank you!

    [Reply]

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  • Rachael

    Hi Sarah,

    I want to make a batch of Raspberry Ribble, however I am dairy intolerant. What would you suggest I substitue the salted butter for? I thought I could just add a little salt in the end for that salty taste but not sure what else to use.

    Thanks

    [Reply]

  • Kirsty

    Just wondering are all the recipes in the I Quit Sugar eCookbook covered in the print version of I Quit Sugar?

    [Reply]

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  • Kylie

    I had a similar problem to some others in that it seems to have separated and is quite bitter and not sweet at all. Any help would be appreciated! Recipe was followed accurately and it seems as though the rice syrup has not mixed in. One thing I did was remove the coconut oil & butter from the heat and just mix in the syrup and cacao. Should I have mixed this on the heat?

    [Reply]

  • Barbara

    Can someone advise me, is the raspberry ripe recipe ok without the ri e malt syrup?

    [Reply]

  • http://sharon.imhere0905@gmail.com Sharon in Singers (was Philly)

    I’m pretty sure I have made it accidently without and it was fine, not as sweet but I don’t mind it. I suggest you make a smaller portion if you just want to try it without.

    [Reply]

  • Esta

    rice malt syrup contains no fructose. Sugar contains both fructose and glucose. Our brain uses glucose as its energy source. Fructose cannot be used by the brain and is broken down in the liver. You might want to read up on it a bit. Essentially this program is technically I Quit Fructose not I Quit Glucose.

    [Reply]

  • Jenna

    I have made this twice now and I to have had the same problem as others with the ingredient seperating. Any help on this would be apreciated.

    [Reply]

  • Kay

    Hi,

    I’ve just made the Raspberry Ripple and I’m not sure if I’ve gone wrong. It looks amazing but does taste bitter and quite salty. I used baking cocoa and 3 tablespoons of Rice Malt Syrup. Maybe it takes some getting used to?

    Also, I got a food processor for Mother’s Day & tried making Coconut Butter but an hour later no runny butter. Maybe I didn’t use the right attachment? It’s a 1000 watt Kenwood MultiPro so good enough quality I think. I used the knife blade attachment & the smaller bowl. Does anyone have any hints?
    Thanks

    [Reply]

  • Di

    Yum! Love it
    I had a play around and added roasted almonds and cinnamon and took out the raspberries, just for a bit of variety – it works!
    Chilli would be good too
    Mmmmm

    [Reply]

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  • Barbara

    I’ve made several batches of raspberry ripe. We love it. It’s probably an acquired taste but the combo of coconut and raspberry hits the spot. No issues with separating either. Oh, and store in the freezer. Finger smacking good.

    [Reply]

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  • Mary

    It’s pretty unfair to call everyone a fool without doing any research about the type of sugar we are trying to avoid…

    [Reply]

  • Rachel

    Just a general question, isnt rice syrup just sugar by another name?

    thanks

    [Reply]

  • Esta

    It is a glucose based sweetener and contains no fructose. I quit sugar is technically I quit fructose. Read Sarah’s blog, it explains it.

    [Reply]

  • Rachel

    ok thanks, can I also ask what about fruit and vegetables that contain fructose or is it only commercial products where it is an additive?

    to be honest Ive got a few friends that have been doing the program as per Sarah’s book and to me just quitting fructose sounds a bit dubious, like Sarah Im looking at this for illness related reasons and to me quitting all sugar except for some fruits and of course most vegetables would make more sense.

    [Reply]

  • Mary

    I just made this today and I had no issues re separation or anything. It’s certainly an acquired taste, it’s not sweet at all…Well, it wasn’t forme as I avoided rice malt syrup and couldn’t find any pure glucose syrup to replace it.

    I followed the recipe to a tea, using 1/2 cup coconut oil and replaced the rice malt syrup with 1 tbsp of organic certified raw cane sugar. The oil is virgin, organic pressed and was solid. For those of you who said it tasted funny, it could have been the quality of the coconut oil. Be sure to use unrefined coconut oil. I put the oil in the pan and let it melt a bit before adding the butter. I heated it over a medium heat and once just melted, removed it from the heat and stirred in the cacao and sugar. I then poured it over the plate which had the berries and coconut scattered on it.

    [Reply]

    Barbara Reply:

    Are you for real Mary! Have you not learned anything from Sarah. I suggest you read her IQS book.

    [Reply]

    Mary Reply:

    Actually, I haven’t read the book. I just thought the recipe looked good and would give it a try. Not sure what part of my post your comment is in reference to, but since I’m so unbelievably off track about something, perhaps shed some light on the matter.

    [Reply]

    Mary Reply:

    I actually just saw people were having trouble with consistency, so I shared my method. If its about the addition of cane sugar, it was a personal choice as I’m not on the quitting sugar program. Of course, people who are don’t have to add the sugar but can replace it with whatever is the correct one to use. As I said, I thought the recipe looked nice and decided to try it. That was all.

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  • Emma

    I make this all the time. I have been very over weight after I had my 2 boys and I decided to do something about it. I have been on the quit sugar wagon for nearly 3 weeks and have lost 4kgs. I love it and its so easy. Keep the recipes coming Sarah.

    [Reply]

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  • Lady Claire

    I am not understanding how this is sugar-free. Rice syrup has about the same carb level as honey. Are you just saying it is free of white refined sugar?

    [Reply]

  • Poppy Pipkin

    Will this work without the rice malt syrup? I can’t eat any sugar.

    [Reply]