Raspberry Ripple in a Flash

10 Mins30 Mins40 MinsLevel: Easy
Gluten Free raspberry ripple

This is tweaked from the I Quit Sugar original recipe and it’s super quick and easy and kids love making it. Always handy when you need something in a hurry that is sure to impress too.


1. Line a plate or dish with baking paper
2. Scatter with the berries and coconut
3. Melt the cacao butter and salted butter then add the cacao and maple syrup
4. Pour over the berries and coconut then freeze until firm. Approx 30 min
5. Break into wedges and enjoy!


  • 1/3 cup frozen raspberries
  • 1/3 cup of shredded coconut or coconut flakes
  • 1/3 cup cacao butter
  • 80g salted butter
  • 2-3 tbl of raw cacao powder or cocoa
  • 2-3 tbl maple syrup

Leave a Reply

Your email address will not be published. Required fields are marked *

Get 20% off your first order

when you join our newsletter*