Raspberry Chocolate Ripple (sugar, nut, wheat, gluten & egg free) by sevenhuysens. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Raspberry Chocolate Ripple (sugar, nut, wheat, gluten & egg free)

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Ingredients

8 portion(s)

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100 grams raspberries, fresh or frozen
20 grams coconut, shredded or flakes
70 grams coconut oil
80 grams Butter
15 grams raw cacao powder (or cocoa)
15 grams rice malt syrup (or alternative - honey, agave syrup etc)

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12min

Preparation 5min

Baking/Cooking
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easy

Preparation
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- Recipe is created for
  TM 31
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Recipe's preparation

Step 1

Line a dinner plate or tray with baking paper.

Sprinkle rasperries and coconut evenly over the bottom.

Step 2

Place coconut oil and butter into TM bowl and melt 5 minutes, 60 degrees, reverse, speed 1.

Step 3

Add cacao powder and syrup and mix 2 minutes, 60 degrees, reverse, speed 1.

Ensure that syrup has melted and combined well, otherwise the mixture will split. Give it a little more time if it needs it.

Step 4

Pour mixture over the top of the raspberries & coconut.

Place in the freezer for 30 minutes to set.

Break up or slice into pieces and enjoy!

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Tip

This recipe has been adapted for thermomix from the "I Quit Sugar" blog by Sarah Wilson.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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