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!

Have your say, leave a comment.

  • Monique H

    I use a fork to scratch the top and blend it through as it is hardening, I find that it the best way to keep the ingredients blended!

  • Ally

    Can Carob Powder be used instead of Cacao/Cocoa?

    Thanks

  • Ally

    Hi,

    Can coconut flour be used instead? How much?

    And can molasses or honey be used instead of the rice malt syrup (and how much)?

    Also can any frozen fruit be used?

    Thanks

  • 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?

  • Poppy Pipkin

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

  • katie

    if i omit the rice malt syrup, is this suitable in the 8 wk program as a snack to get me through a craving???

  • Marjalyn Henson

    I have been following your page now for some time. I am disturbed by the term ” sugar free”. The recipe may not have cane sugar but it certainly has sugar. Rice malt syrup is sugar. I truly appreciate all efforts to improve food intake, but this misleads people.

  • Risa Krahmer

    Has anyone every used Vegetable glycerine to sweeten items? It’s at the health food store, food grade, but can be used on skin too. I’ve used it many times and it tastes very good in my protein bars.

  • Omayra Alvarado

    Hi Sarah, I’ve been following you for a while and I’m about to make my first recipe from your blog (can’t wait!) but I live in Colombia and I can’t easily find all the ingredients. Do you think I could replace the rice malt syrup for something else? what could it be? Thanks!

  • Emily

    How is rice malt syrup not a form of sugar?

  • Lauren Croft

    Hello, yet to jump on this delicious band wagon! Is there are way to make this dairy free as I’m intolerant? Or should I just make this for my friends to devour? x