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Raspberry ripple

Servings:
6 to 8 servings
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Ingredients

  • 5 tablespoon salted butter
  • 2 tablespoon raw cacao powder or cocoa

Preparation

Baking Directions:

Line a dinner plate or baking pan with baking paper.

Scatter the berries and coconut on the plate or baking pan.

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.

Stir in the cacao powder and syrup.

Pour over the berries and pop into the freezer for 30 minutes, until firm.

To serve, either break into shards or cut into wedges.