Budget Baking: Sarah Wilson’s Raspberry Ripple

Ok, I admit, I wasn’t going to post this recipe – because some of these ingredients are a little on the expensive side and hey, I preach a budget lifestyle here, even if I occasionally splurge (isn’t that the whole idea of budgeting though? so you CAN enjoy yourself once in a while?) – but the price of one of the main ingredients, coconut oil, has come down in price drastically at Coles (it’s now around $6) and you don’t use that much of it, so this is totally affordable if you shop right.

I’ve been meaning to try this for a while, but was absolutely put off by the price of coconut oil (it can be up to $20 a jar!!!) and couldn’t find rice malt syrup anywhere! It’s a sugar free raspberry chocolate recipe from Sarah Wilson’s I Quit Sugar cookbook and it’s SUPER simple to make. Seriously, it took me all of five minutes to throw together.

raspripple

Sharps of raspberry ripple, it’s not the prettiest but it is yummy and very filling! Next time I’m going to try freezing it in moulds so I have pretty shapes.

So here’s the recipe, altered slightly by me because it actually split the first time I made it and that was disgusting, so I spent a little time bringing it back together and it’s wonderful now! Also, all these ingredients are now readily available at all major supermarkets.

Ingredients:

  • 1/3 cup coconut oil
  • 1/3 cup butter (preferably salted, but if you don’t have salted, just add a pinch or two to the recipe)
  • 2 tbs raw cacao powder or cocoa powder
  • 2 tbs rice malt syrup (add another half tbs if you want it a little sweeter)
  • 1/3 cup shredded coconut
  • 1/3 cup frozen raspberries (or fresh, if you happen to have bought some, they’re very cheap at the moment!)

Method:

  1. Melt the butter in a pan over a low-medium heat. When it’s nearly melted, add the coconut oil and whisk to combine.
  2. Stir in the cocoa powder and rice malt syrup.
  3. On a dinner plate (trust me here), arrange the raspberries and coconut generously and then, after one final whisk to bring the wet ingredients together, pour over the top.
  4. Chuck the plate in the freezer for 10-15 minutes, or until hard
  5. Break into shards and enjoy!

But Georgia! The butter and coconut and rice malt have split and it’s a disaster!

No worries, if that happens, this is what you should do:

  1. Take the raspberry ripple out of the freezer
  2. Put the pan back on the stove on a low-medium heat
  3. Cut the ripple up and chuck it back in the pan and then whisk together until its smooth and silky
  4. Poor the ripple BACK onto the cold plate and pop it straight back in the freezer
  5. This should fix the problem, but it will take longer to freeze a second time around