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Blueberry Ripple

By Sarah Wilson

I Quit Sugar: Blueberry Ripple by IQS
  • 8 servings
  • Prep - 5 mins
    Cooking - 30 mins
  • Total - 35 mins
I Quit Sugar: Blueberry Ripple by IQS

The beauty of this recipe is it tastes decadent, but is full of good-quality fats and antioxidant-rich cacao.  

Servings: 8
Preparation: 5 mins
Cooking: 30 mins

Ingredients

  • 1/3 cup fresh or frozen blueberries.
  • 1/3 cup shredded coconut (or coconut flakes for a chunkier version).
  • 1/3 cup coconut oil.
  • 80 g salted butter.
  • 2 tablespoons raw cacao powder.
  • 2 teaspoons rice malt syrup.

Directions

1. Line a dinner plate or baking tray with baking paper (a dinner plate is ideal as the slight indent creates a good shape).

2. Scatter the berries and coconut on the plate or baking tray. 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 whisk in the cacao powder and syrup.

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


The beauty of this recipe is it tastes decadent, but is full of good-quality fats and antioxidant-rich cacao.

Ingredients

  • 1/3 cup fresh or frozen blueberries.
  • 1/3 cup shredded coconut (or coconut flakes for a chunkier version).
  • 1/3 cup coconut oil.
  • 80 g salted butter.
  • 2 tablespoons raw cacao powder.
  • 2 teaspoons rice malt syrup.

Directions

1. Line a dinner plate or baking tray with baking paper (a dinner plate is ideal as the slight indent creates a good shape).

2. Scatter the berries and coconut on the plate or baking tray. 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 whisk in the cacao powder and syrup.

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