my sugar-free raspberry ripe!
I made this a while back and shared the recipe with my friend Renee. In passing.
It’s the kind of recipe I’m packing my forthcoming I Quit Sugar Cookbook with. Simple, moorish, minimal-ingredients-required “assemblages”, brimful of nutrients and wholesome sweetness. Over the next few weeks I’ll be sharing some sneak peaks…on Instagram, my IQS Facebook page and Twitter. And to be sure:
The I Quit Sugar Cookbook is out next month.
To receive an early-bird discount and a gift, feel free to sign up here.
Meantime, back to the Raspberry Ripe.
During the week I got this text from Renee:
And this….
It’s seductive stuff. But I’ll tell you the interesting thing. If you ever find yourself indulging in this kind of sugar-free treat, while you can be quite wired from the cacao, you don’t get the buzzy, stinging static in your body that you get from a sugar binge. Nor the flaccid, acidic feeling in the morning. Also, you are quite aware you’re over-eating for flavour, not due to a frenzied, primal grab for fructose. Besides, you fill up quickly and lose interest due to the healthy fat content.
Enough ranting.
The recipe…
Sugar-free raspberry ripple
* 1/3- 1/2 cup coconut oil
* 1/3 cup organic salted butter (be sure to use salted…the saltiness gives it a lovely kick)
* 2 tbls raw cacao, or cocoa
* 1 tbls rice malt syrup
* 1/3 cup coconut, shredded or flakes (for a chunkier version)
* 1/3 cup of frozen raspberries
Melt the butter and oil (in a pan or microwave…the oil takes longer to melt so add the butter a little after); stir in the cacao and syrup. Arrange the berries and coconut on a sheet of baking paper on a baking tray or plate (a dinner plate is ideal – the slight indent creates a good shape). Pour the coconut oil mixture over the top and pop in the freezer. When firm either break into shards or cut into wedges.
Stay tuned for more recipes like this in the I Quit Sugar Cookbook – coming soon!
Sarah, since you gave the recommendation of a spoonful of coconut oil to curb hunger, I am hooked! It is the most delightful thing ever. I sometimes mix it with some raw cacao. I will definitely be making this recipe over the weekend.
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April 27th, 2012 at 11:01 am
This intrigues me – how does one take the spoonful of coconut oil? Just down it like that? Mixed with something?
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April 27th, 2012 at 12:20 pm
Yes, Esta. Quite literally. Out of the jar. It’s yum!
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July 1st, 2012 at 8:30 pm
Where do you buy coconut oil from? I couldn’t find any in Woolworths or Coles, it it only in health food shops?
July 23rd, 2012 at 3:45 pm
Chelsea, Woolworths stocks coconut oil in the Asian food aisle.
Soooo, delicious – I just made the almond butter bark from the IQS cookbook and it is so, so good.
Thanks Sarah for your wonderful recipes!
June 22nd, 2012 at 11:03 pm
Hey Sarah, I added rice bubbles to this recipe and then put in patty pans – yum… adult raspberry choc crackles!!
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June 25th, 2012 at 6:21 pm
I bought some organic, unsweetened puffed rice, so I might try that, sounds nice. If you use ‘ordinary’ breakfast cereal rice bubbles, check the ingredients – most are about 10% sugar!
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November 20th, 2012 at 9:11 am
For any one looking for coconut oil in Brisbane. Try Simply Good at Alderley. You will find other products there that will also be of benefit on a quit sugar diet.
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March 3rd, 2013 at 5:12 pm
how come this raspberry ripe is not in you IQS cook book i bought online.. some of the stuff on your website is not in the new book
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May 2nd, 2013 at 9:57 am
Hi Sarah
I made this recipe last night and quite frankly it tastes like I’m biting into Copha (with some coconut/raspberry tones). Help!!! I did it exactly as the recipe but mine when a little whitish on the top when frozen and doesn’t exactly taste delicious.
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May 18th, 2013 at 12:00 pm
I agree 100%. I am an ex-chef and have never had such a culinary disaster. Sarah’s recipes are usually wonderful but I was really disappointed as I made it for my Special Ed. students to take home on Mother’s Day and it was a real embarrassment. I just assumed there had been a misprint. I also found it became very soft if it wasn’t in the fridge. Does which coconut you use have much of an impact on the sweetness?
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June 12th, 2013 at 2:30 pm
Mine too. The butter went to the top, the oil and cacoa went in the middle and the rice syrup went down the bottom. It wasn’t very nice at all. I will try again. Maybe the butter and oil wasn’t cooled down enough before I put it into the fridge?
Any help or ideas would be great!
Thanks
May 10th, 2013 at 7:16 pm
Raspberry ripe..made mine a week ago, really getting the taste for it now. My hubby loves it, the shredded coconut and raspberries hit combined with cacao and coconut oil. I’m lovin it and will be making another batch. It’s like a chocolate crackle only better.
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Sounds yum. Yesterday I purchased some McKenzie’s coconut flakes and mixed them in with some almond butter and raw cacao nibs. As I was eating it I was thinking “hmm this is too sweet” so I checked the label on the coconut and, you guessed it, FREAKIN SUGAR (as well as proplyene, glycol, salt and preservative 223). WTF???!!!!!
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April 27th, 2012 at 11:20 am
I did the exact same thing. I think it was 28g of sugar per 100gm! So unnecessary.
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April 27th, 2012 at 12:21 pm
Stick with good, simple, organic brands…Loving Earth’s Coconut flakes are my favourite. Macro in Woolworthes has good ones, two…organic.
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May 19th, 2012 at 1:39 am
if you can’t afford organic, look for unsweetened coconut at ethnic markets. i buy mine from a local indian market.
it’s also much cheaper than grocery store prices!
May 7th, 2013 at 7:30 pm
I just made the raspberry ripe for the first time and used Woolies macro shredded coconut. Turned out fine! It’s weird eating such a delectable treat minus the sugar. I assume its stored I freezer. Sarah how many calories in a little wedge? Thanks for great recipes, just bought your 2 books and gonna order the chocolate one next.
May 13th, 2012 at 7:30 pm
OMG I did the same with the McKenzies coconut flakes. Out of the pantry now and forever!!!
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January 26th, 2013 at 12:00 pm
I use the Coles home brand shredded coconut – no added sugar.
Yum! I have missed you sugar free recipes, I’m going to try this without the butter. I made sugar free ANZAC Biscuits for ANZAC Day…they turned out really good! http://livehealthysimply.com/2012/04/healthy-anzac-biscuit-recipe/
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Ahhh – YUMM!! You are a freaking genius!
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Nice! I have an afternoon tea this weekend and need something easy to make!
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Where can we buy rice malt syrup? Is it the pure harvest brand we’re using in this recipe?
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April 27th, 2012 at 11:34 am
You can buy it from the health aisle of the supermarket. Yes the PH one is the I’ll be using.
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April 27th, 2012 at 9:00 pm
I’m confused. I bought the PH rice syrup and on the back label it says there is 47g of sugar per 100g!
Is this safe??
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April 29th, 2012 at 5:47 pm
as far as I’m aware it acts as glucose, not fructose. And it doesn’t give me that fructose kick either, nor the explosion on my tongue like sugar/fructose does, so I think it’s ok too.
April 20th, 2013 at 9:32 pm
Can you make this without the rice malt syrup?
Hi Sarah, Do you use cacao powder or can you melt the nibs?
Thankyou for a delish recipe!
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April 27th, 2012 at 4:45 pm
powder…i’ve never melted the nibs! can you?
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April 27th, 2012 at 5:44 pm
Nibs are cacao before it’s made into chocolate, which yes does melt. But nibs no, grind them.
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April 27th, 2012 at 7:00 pm
Thank you for the info! I appreciate it.
I saw this pic on instagram and made a version of it from the same ingredients except I bougtht Well Naturally plain dark chocolate and metled it in with the butter and coconut oil, instead of the cocao. It made it more like a little piece of fudge when hardedned and out of the fridge.
So good!
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June 30th, 2012 at 9:28 pm
Oh that sounds so delishiously naughty I just might have to give that a try.
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Hopefully that is rasberry ripe under those fingernails and not dirt…
But agree with everyone else, does look delish.
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Can’t wait for the cook book Sarah. Between the IQS book, Lee’s Supercharged foods and your new book, think I will be set!
Can an alternative be used instead of the 1 tbls rice malt syrup?? for this receipe.
Thanks.
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Thanks Sarah your the best, can’t wait for your cook book.
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Um, maybe I’ve missed something, but I understand rice malt syrup to be sugar? How is this then ‘sugar free?’ It looks superbly delish though, don’t get me wrong.
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April 27th, 2012 at 4:46 pm
You’ll need to read my previous posts on this…or my ebook. x
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April 27th, 2012 at 5:46 pm
Haitch it’s sugar but fructose free. Fructose is the sugar that does all the damage.
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April 30th, 2012 at 7:56 am
did i read somewhere – a link from this blog i think – that rice malt syrup has arsenic in it?! should we look into that?!! sooo much information out there, maybe i just dreamed it?!
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April 30th, 2012 at 8:25 am
i went looking and i found this (cus i was beginning to think i was losing it)
http://abcnews.go.com/Health/Diet/arsenic-organics-rice/story?id=15642428#.T52_Y7MS01I
id love to hear other’s thoughts on this …
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June 20th, 2012 at 7:42 pm
That article is very concerning. It has certainly made me rethink using rice malt syrup. I’m very surprised that no one else has commented on it in this thread.
June 9th, 2013 at 11:32 pm
I know I am a little late to the forum, however this greatly concerns me.
Sarah, what’s your take on this?
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I really don’t like coconut so haven’t been game to try coconut oil. Does it taste/smell of coconut?
Also, any good ideas for an alternative to shredded coconut for this recipe? I was thinking pistachios maybe??
Thanks.
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April 27th, 2012 at 8:57 pm
No, it smells/tastes like bananas!
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January 14th, 2013 at 12:37 am
Doesn’t taste like coconut but smells like it
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March 1st, 2013 at 12:45 pm
It really depends on the brand you buy. Some brands have a very strong coconut smell and flavour, others are much milder and the flavour is concealed when cooked.
You might need to try a few to find one you like but I’d guess that if you don’t like coconut, you probably won’t like most coconut oils.
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Oh heavens, that looks good!! Could I sub something else for the butter – my teenage daughter has just gone vegan and I would love to make this for her.
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July 28th, 2012 at 10:35 pm
i know, late reply, but i’m dairy free and i use nuttlex for everything. i’m not sure if it is vegan but i think it is
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January 14th, 2013 at 12:38 am
I can’t have dairy either and I’m thinking of replacing it with avocado???
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March 1st, 2013 at 12:47 pm
Nuttelex is definitely vegan. I’m dairy free too.
I wouldn’t use avocado, that will change the texture considerably (it won’t set) but you could try ditching the butter and just using extra coconut oil instead.
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OMG! I’m gonna do this…
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Yum! Will try this weekend, though have some poached pear and peach in the freezer so might even try with them instead…!
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April 28th, 2012 at 8:21 pm
I’m curious how they would go. Could you post after you’ve tried them?
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I make something like this every few days. A square or two after dinner is the perfect treat!! I use pitted dates for sweetness and minerals, and sometimes carob powder for an alternative to chocolate. It’s also divine poured over sliced bananas
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Sugar free types should watch this new film clip by Oz artiste Mathas… “White Sugar”..
A little quote,
“White sugar is the motherf***ing devil!”
http://www.youtube.com/watch?v=VhnObL4Gj08&feature=youtube_gdata_player
Enjoy!
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Is rice malt syrup the same as brown rice syrup? I could only find brown rice syrup at the supermarket. I made this tonight, it is very sweet!
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April 28th, 2012 at 11:42 am
It’s alright I googled it and it says that it is the same
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April 28th, 2012 at 12:04 pm
Sharon, I looked up your question because I also wanted to know and yes, rice malt=brown rice syrup. Source: http://www.foodsubs.com/Syrups.html#brown rice syrup
Sarah, can’t wait to try this! it has so many of my favourite foods!
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April 28th, 2012 at 8:22 pm
Thanks! It’s so confusing sometimes with different names for the same thing.
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Thanks for the answer above re: sugar/fructose which I understand. I’ve been reading this site relatively recently and don’t do e-books sorry. It just seemed incorrect to label something ‘sugar free’ when it’s definitely not. I’m just a ‘layman’ and there is so much confusing dietary information to wade through. When I had irritable bowel and discovered about restricting FODMAP, I noticed that coconut (especially shredded) was a major digestive upset to me (it has some fructose). Now that I’m relatively free from IBS I could probably indulge myself on occasion with this recipe and really enjoy it.
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April 29th, 2012 at 6:08 pm
Haitch, you might be better off picking up a copy of David Gillespie’s no sugar books (personally, I recommend the Sweet Poison Quit Plan because it explains sugar and it’s a shopping guide/recipe book in one), if you don’t do e-books. He is Australian and they sell at Big W for about $20 each, or you can see if your library has it.
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April 29th, 2012 at 7:07 pm
Thanks Rachel, I’ve been reading him and Gary Taubes, plus GT’s website (that’s how I eventually ended up here!) I’ll definitely hunt down that Sweet Poison Quit Plan book. I made the chocolate nut balls today (under the recipes tab), and adapted it a bit. With no sugar at all (fructose or otherwise) I really enjoyed it.
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I made this yesterday and it is strangely delicious. Thanks, Sarah. I am also enjoying your coconut flour breakfast muffins. Lovely, light and fluffy and something different for brekky.
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April 28th, 2012 at 8:23 pm
Is the muffin recipe on this site? I need something different for breakfast.
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April 29th, 2012 at 7:10 pm
Sharon, you can find it under the ‘recipes’ tab or here http://www.sarahwilson.com.au/2012/01/paleo-coconut-flour-muffins-sugarfree-of-course/
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April 29th, 2012 at 11:27 pm
Thanks
OMG… somebody stop me!!!! I made this earlier – so easy to make and tastes so good, but I can’t stop going back for ‘just one more piece’.
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I rushed out today and bought all my ingredients (organic) and used rice syrup they didnt have rice malt syrup. I couldnt wait to taste it as it looked so good. I felt it was very plain, it needed maybe 2 tablespoons of the rice syrup for sweetness. I normally like a 70% dark choc at times which is sweet enough for me, thats why I thought this would be just as sweet. I hope everyone else enjoys the recipe. Cant wait for your recipe book Sarah so I can try other recipes.
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April 30th, 2012 at 8:48 pm
I made it too and added twice as much rice syrup. It was gross! maybe it’s my brand of coconut oil but I couldn’t eat it…it all went in the bin. Cost a lot of money, what a waste.
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March 1st, 2013 at 12:48 pm
Coconut oil can vary a lot in taste, you might need to try it with a different one.
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March 27th, 2013 at 2:29 pm
I thinkits the butter taste, awful, awful
I made this today but instead of the raspberries substituted some frozen pears and peaches that I had poached w vanilla bean…I just processed them til they were raspberry sized and used them instead…it’s delicious!
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Lord! When I read posts like this I think to myself: I MUST quit sugar!!!! I am so addicted. And therefore SO overwhelmed by the prospect of quitting. I am going to try this recipe and see if it makes the prospect of quitting sugar less daunting.
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June 22nd, 2012 at 10:18 pm
After watching Sarah on 60 minutes…and then the full youtube of the ‘ Pediactric Professor ‘!!! (also on 60 minutes)….I couldnt NOT give up sugar. Its only 3 weeks since my start, and my first week…totally sugar free..but I am not craving at all ..the activated nuts.. (recipe from Sarah has really helped)..so far so good.,,hope you give it a go also…
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Could you substitute coconut oil with something else? I’m out of coconut oil and have so many other oils to get through
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It wasn’t Einstein who split the atom. It was Otto Hahn on the 17 December 1938 in Berlin on a table. He had no intention to build a bomb. It fell into the wrong hands – American hands. They build the Bomb! That is the trouble with recipes. Some people don’t take proper care of what they are doing.
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What would you recommend to substitute the butter with it. I can’t do dairy
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April 30th, 2012 at 8:02 am
nut butter might be nice? cashew or almond? you can buy them at woolies … good luck!
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May 6th, 2012 at 4:04 pm
Hey I used coconut butter (ground up coconut in a high speed processor until liquid) or u can buy it at health food stores I think?
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Great recipe. I made yesterday, used mised berres, not just raspberries, added chopped nuts and some toasted seeds. All gone tonight. Lasted one and a half days. Going to make a double batch next time and perhaps cut the butter ( I’m – maybe a bit too? – phobic about butter!) should I be? Cut it out for for so many years, I worry when I put it back in!
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June 8th, 2012 at 11:32 am
I came to this site via David Gillespie’s ‘Big Fat Lies’ – everything he says about fats makes perfect sense to me and as a result, butter is in big time in our house, along with cream, full-fat milk, etc. Coconut, olive and other nut oils are the only oils I use now. Oh – and our chips are cooked in dripping, of course. Combined with the ‘no fructose’ diet, we are all really enjoying our food, feeling healthy and losing weight. Makes you think – doesn’t it?
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I’d be interested to know why rice syrup is ok but sugar isn’t? The recipe looks yummy by the way…
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April 30th, 2012 at 6:23 am
It’s because rice syrup is made up of only glucose, and there’s no fructose. Sugar has one fructose and one glucose. Fructose is the molecule that makes you fat and is bad for you.
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ahh thanks!
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I made this over the weekend follwed the recipe and found that after freezing it was as if the coconut oil or perhaps the rice syrup separated from the other ingredients so i was left with 3/4 looking like the photo and the other was a light brown colour…. did anyone else have this problem? 3/4 tasted nice….
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Hi Sarah, brilliant recipe! Mine turned out like the photo and what a choccie hit
I did use maple syrup, checked it was 4 g per 100 – thought I could live with that. And I couldn’t find rice syrup…
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I made this yesterday. Couldn’t get hold of raspberries, so I used pomegranate instead. Heavenly!
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I made it and it was very bitter – any hints on how to make it less bitter? Should I use a little less cacao? I am thinking I might put in more raspberries too
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I’m going to make this tomorrow! Just finished my homemade sugar free gluten free lemon slice, so need a new snack on hand! Am soooo happy to find people encouraging and recommending eating coconut oil. I dont get much praise about it due to peoples lack of understanding about what it really is, so thankyou!!!
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Just realised I didnt type my details properly!
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Taz, where did you get recipe for sugar free gluten free lemon slice? Sounds good!
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Summer, you can get the recipe off my blog http://butterandbuntings.blogspot.com.au/2012/05/lemon-slice.html
I recommend it. You wouldnt know its missing sugar and wheat!
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November 7th, 2012 at 1:47 pm
With the honey in this recipe it is not sugar free, honey has about 35 per 100 g fructose. Agave syrup is worse and it surprises me the number of ‘sugar free’ recipes using either of these.
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I just made this and it’s a little strange, but good-strange! I kept going back for more so that must say something. I didn’t quite mix the brown rice syrup with the butter and coco oil apparently because after pouring the mixture onto the raspberries, I noticed the syrup at the bottom of the bowl
so make sure you mix your sweetener folks!! The raspberries give enough sweetness on its own.
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These look devine!
Can’t wait to start baking this weekend!! “HELLO KITCHEN!!!”
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I’m planning to bake these during the weekend! Thanks for the recipe. Although, I’d probably just tweak the recipe a little bit to include a little bit of sweetness using a natural sugar alternative like Natvia. I just recently went sugar-free and found that Natvia made it easier for me to shift. It tastes and feels like real sugar that I can’t even tell the difference.
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I can’t tell you how excited I am about making these. And I already have all the ingredients in the pantry, plus cacao butter, which I may use instead of butter, just to see what happens. Woot!
I anyone is interested in the recipe for raw choco amaze balls, I have a recipe which is totes amaze (and delish): http://yourlocalmarkets.blogspot.com.au/2012/03/raw-choco-coconut-amaze-balls.html
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Where can I buy coconut oil from?
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I tried this – total disaster! My own fault. First, having misread the instructions, I mixed the coconut in with the oil and cocoa, rather than sprinkling it with the raspberries and then I tried substituting glucose for the rice syrup, which I hadn’t been able to find. I don’t know how thick rice syrup is, but the very thick glucose simply clumped up with the coconut strands and the liquid cocoa/oil mix stayed separate – despite very serious efforts to make them combine! I went ahead and froze it anyway and it was just about edible if you made certain you got a bit of everything in one mouthful, but if you didn’t (which was quite easy) it was either bitter beyond words or over-sweet. My family were not impressed.
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I used Agave syrup instead of Rice Malt Syrup (because I didn’t want to run the risk with the arsenic thing), and it tastes amazing!
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June 25th, 2012 at 6:16 pm
I read today that agave syrup is very high fructose, so that’s a no-no.
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Just made this and love it! Yes it is super rich and a little bitter, but it honestly helps me to know when I have had enough… I am fairly new to this sugar free lifestyle but it makes so much sense
Thanks again for posting this recipe
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BTW, EInstein didn’t split the atom …
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Hi Sarah!!! This program has done wonders for me! Thank you for everything and putting the truth out there! makes so much sense! Is there a substitute for rice malt syrup? I could not find it and I am unforunately on a budget. How about stevia packets? Thank you again! keep it up!
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I have ordered some coconut oil, raw cacao and cacao nibs but was wondering if these were available at a health food store or of some other shops sold them as buying them online was a bit pricey.
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July 2nd, 2012 at 10:18 am
Coconut oil is fairly easy to get. Health food shops all seem to carry it and many supermarkets – even quite small ones. I’ve found it’s cheaper in the supermarkets. Not sure about the other two.
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July 2nd, 2012 at 11:31 am
Thanks I am going to have to hunt around a little bit more. I have looked in Woolies and one of our Coles here in Melton but they don’t seem to carry it, the other coles, the Aldi, the IGA and the Foodworks will be next. Melton doesn’t have a health food shop unfortunately we must be too small. I think a trip to Watergardens might be on the cards. Thanks. One of my friends said I might be able to use copha but as that is hydrogenated I am not sure that that is a wise choice.
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I’m just wondering if anyone has tried using “Organic Spelt Syrup” in place of “Rice Malt Syrup”? and is there the risk that it also contains arsenic, as the Rice Malt Syrup apparently does?
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from this post: http://sweetpoison.myfreeforum.org/sutra12309.php
jemandb said on Sat Jul 07, 2012 1:51 pm
Ok, it’s officially amazing what you can find with google. I just looked up Pure Harvest arsenic rice and found a response from the Pure Harvest company that someone had received after writing to them about the Rice Malt Syrup to ask if it has been tested. The gist is that it has, and it is well below the Australian/NZ food safety standards for arsenic:
“The FSANZ standard 1.4.1 permits a level for Cereals of 1 mg/kg (ppm) of Total Arsenic. As can be seen from the test report provided, our rice syrup has a level of <0.040 mg/kg (ppm) of Total Arsenic (note the less than, this is the detection limit for the specific test used to detect the arsenic in this case, so the actual levels are less than this), so is well below the maximum permitted levels stated in the code. The American FDA do not have any standards set for Arsenic in food or beverages, and are in general many years behind Australia and New Zealand in the development and implementation of Food Safety systems. "
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I just made this and added organic coconut cream, I’m trying to copy the loving earth coconut milk chocolate recipe, and added goji berries instead of raspberries. I also used coconut sugar as I had it in my pantry instead of rice syrup. Ive been primal for 2 months now, this is my celebration chocolate I think! Tomorrow I start The whole 30 challenge and the sweet stuff and baked goods ( even if its paleo) goes for 30 days. I’ve been sugar free for a year now, so need to limit the yummy baked things!
Can’t wait to try this tonight.
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Hi
Just wondering if anyone has a non sugar substitute for the rice malt syrup as I cant have this. I realise there have been previous posts about this but no substitutes mentioned or tried.
Cheers
Leah
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DISASTER! I was so excited for this and it came out horribly? I double checked And triple checked and I followed the recipe to a tee but I’m convinced it didn’t turn out how it should. It was in the freezer about 10 mins and in that time it had separated so that the top was white and oily all the cacao was at the bottom. It also tasted foul. Just like putting lard straight in my mouth.
I think maybe it could be the brand of coconut oil. It’s a certified organic brand and extra virgin but I’m not a fan of how it tastes out of the jar like everyone else seems to be. I love coconut normally but it’s the oily taste and texture that I don’t like. But by all accounts going by what everyone else thinks about coconut oil and the foods I normally like, I should like it. So that is why I think it could be the type I bought and maybe that’s why the recipe didn’t work. It,s only a theory though as I’m new to coconut oil anyway.
Can anyone help me? Anyone know why it separated? I want fabulous chocolate damn it!
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September 3rd, 2012 at 10:30 pm
Same! I’m not so sure about my coconut oil out of the jar and I want to do this to curb my sugar cravings! Mine is the Spiral brand – organic and virgin, but it’s not pleasant at all. It’s well within use by date, but I wonder if it has expired early?
Please help! I need your recommendations on THE BEST brand coconut oil to by. Organic and the most tasty! Thank you
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September 3rd, 2012 at 10:33 pm
Also, I bought some cacao nibs to snack on, the Loving Earth brand, but they’re so hard and bitter. Chocolate is definitely my downfall. IQS and IQS cookbook doesn’t have so many recipes I can use for snacks for my cacao nibs. Any suggestions? What a shame, because they were quite expensive!!
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September 4th, 2012 at 3:13 pm
Oh gosh, I know what you mean, I have googled all sorts of chocolate recipes and most that i have tried to make just don’t replicate that chocolate taste I sometimes (still) crave. Having been sugar free for nearly 10 weeks now, i have allowed myself to have a few pieces of the Loving Earth chocolate once or twice even though I know it has agave syrup in it. Otherwise coco-nutty granola is my snack of choice these days! I also have an almost full bag of cacao nibs that I have yet to find a use for.
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September 4th, 2012 at 3:32 pm
10 weeks that’s great. I’m only sugar free or somewhat sugar free a couple or a few weeks at most. I find that I get such nasty cravings (and no real chocolate substitute), that I’ll do great for up to a week or so, then I crash and binge on chocolate and bikkies til I feel sick! Back to square one I go! I don’t have a huge sweet tooth generally, never sugar in my coffee or tea or anything. I’m trying to avoid sweet treats with the stevia or rice malt syrup too, I find this can set off my underlying chocolate craving! Do you put the cacao nibs in your coco nutty granola? I wish I could limit myself to just a couple squares here and there, but I’ll eat the whole block instead. No good. I need to rid this addiction! So difficult. Any suggestions? Anybody? Cheers
March 16th, 2013 at 8:34 pm
Some great recipes for all things Cacao here: http://navitasnaturals.com/recipes/category/3699/Cacao.html
Hi Sarah, I have bought both your iBooks and am a sugar free convert. I have never felt better and am thoroughly enjoying experimenting with all your recipes and more.
I don’t feel like eating much with sugar now, but when I do ( and the kids/husband cry out for a sweet treat), i am experimenting with rice malt syrup and Gloucester syrup as I can’t stand the statute of the more artificial tasting substitutes like stevia. The syrups don’t subsitute easily in all recipes however.
I found a product in my local health store that was coconut sugar (grainy like brown sugar) and wondered if that was a healthy fructose free sugar substitute ? It seems to me that it would be a little easier to use in certain recipes rather than the sticky syrups.
Thanks for inspiring me to change my eating habits. Best thing I’ve ever done!
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September 9th, 2012 at 11:08 am
Coconut sugar has a lot of fructose so it’s a no no. Sarah wrote about a while back I think
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September 9th, 2012 at 11:10 am
Sarah says:
Also, I’m with you on the Stevia thing, the pure one (not natvia) tastes so metallic and awful
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…that last comment was meant to say glucose syrup.. Darn automatic spelling!
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Anna, sadly coconut sugar still contains fructose. Have you tried glucose/ dextrose powder? (you can buy it from the supplements section of the supermarket – glycodin brand). While still a (natural) sugar it doesn’t contain fructose. The body uses glucose as an immediate fuel source. As it’s granular it subs better in recipes that call for table sugar.
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September 5th, 2012 at 11:04 am
What a shame. But thanks for letting me know Miranda! I will try and find the dextrose powder. Having a brand to look out for will definitely help.
Cheers
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Also, I’m with you on the Stevia thing, the pure one (not natvia) tastes so metallic and awful
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September 9th, 2012 at 11:11 am
Sorry, replied to wrong section
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Melrose Organic Coconut Oil (Butter) Virgin cold pressed unrefined, smells divine, from Health food shops around $10/$11 fro 300 gram jar. There is also a refined one but without the heavenly smell. Organic Coconut Oil, no smell, ok for baking though, from most Coles stores. About $5 300 gram jar. Try the sections where you buy Asian foods rather than the Oils section. Often on a lower shelf. Facebook group “Vegan Products you can buy in Australia” is handy for sourcing products that you can’t find easily.
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[...] guacamole and corn chips – almond paste and organic blue corn chips – a decaf coffee and a piece of raspberry ripe or a piece of lemon cheesecake slice (I always have one of these on hand as a sweet treat). Yes, [...]
[...] up with a creation that was a combination of a recipe on each of their sites (originals here and here). I call it Chocolate Crackle’s mature cousin. Completely sugar free, with coconut oil as a [...]
Just wondering – do I keep this stored in the freezer so the berries stay frozen, or is it better kept in the fridge (if it keeps that long, that is!)?
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HEALTHY CHOC PEANUT BUTTER CUPS – SCRUMPTIOUS
This is divine….the middle is yummy and fudgy when frozen and the outer hard when frozen..SOOO GOOD and sugar free
Recipe adapted from http://www.whatkatiesbaking.com/2011/12/01/wiaw-healthy-coconut-oil-reeses-peanut-butter-cups/
Healthy Coconut Oil Reese’s Peanut Butter Cups
Ingredients:
Chocolate:
1/2 cup cocao powder
1/4 cup melted coconut oil
4 tbs rice malt syrup
Peanut butter:
1/2 cup 100% peanut butter
1 teaspoon vanilla essence
Directions:1. Melt chocolate ingredients and pour half of the mixture into a muffin tin lined with patty pans. 2. Let cool in freezer for 10 minutes. 3. Add about a teaspoon of the peanut butter mixture to each of the hardened chocolates.4. Pour the rest of the chocolate mixture onto the top.5. Freeze until hardened and enjoy. Keep refrigerated.
MAKES 9-10 cups
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December 6th, 2012 at 7:58 pm
I am making this right now! I am so excited! Thanks for sharing!!
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does anybody know how this goes out of the freezer? i have made it as a Christmas present for my mum and i don’t want to risk ruining it!
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Hi Sarah,
I have only recently discovered ur blog and LOVE it!! I have fructose malabsorption so ur blog is super helpful for me!!! As part of it tho I have been advised to avoid dairy….what could I use to replace the butter in this recipe? Just more coconut oil? Avocado? Help!
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I know this is a fairly old post but I wanted to comment anyway. I made this recipe last night and oh wow!! is all I can say. Delicious!
I couldn’t get rice malt syrup from the local shops so I substituted with glucose syrup instead. The best part about it (apart from it being yummy) is that it doesn’t leave you feeling guilty and I was satisfied enough to put it back in the fridge after 2 pieces without continually going back to pick at it. Great recipe!
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I made this and was disappointed as it wasn’t sweet enough for me. I got the IQS cookbook today and the recipe in there says 2-3 tablespoons of rice malt syrup instead of one here on the website, will try that next time!
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I saw this on the 7 morning show and couldn’t stop thinking about it. I bought I Quit Sugar on iTunes but I couldn’t find the recipe in there. The I Quit Sugar eCookbook isn’ t on UK iTunes! Im gutted! Where do I find this recipe!!!!????!!!!
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Sarah,
what could I substitute for the butter in this recipe?
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[...] that end, I’ve ordered some raw chocolate from Loving Earth, and I want to make this sugar-free raspberry ripe by Sarah Wilson - it could be a great sweet treat to be able to take to parties, when temptation will be all [...]
[...] found Sarah’s reference back to this recipe for Raspberry Ripe and quickly took a mental inventory of my pantry and freezer. Guess what? I had all the required [...]
Just made this and very disappointed, it is incredibly salty and looks like the ingredients have separated (whiteish bloom on top but more choclately underneath)! I used 70grams of butter (by my reckoning 1/3 cup) and then 1/3 coconut oil (Nakula brand – first time I’ve ever bought it so relied on advice of local health food store) plus the 1 tbsp rice syrup (is this the same as Rice Bran syrup?) and rest of ingredients as per recipe. Where did I go wrong???
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March 16th, 2013 at 8:51 pm
Did you use unsalted butter?
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March 16th, 2013 at 9:11 pm
I used salted butter like the recipe said – it didn’t really have any sweetness to it, overriding taste was salt…
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May 3rd, 2013 at 10:46 pm
Hi Sarah,
I also made this yesterday – after a long time trying to find rice Malt syrup and getting all the ingredients together – and I must say I agree!! –> it’s soo damn weird tasting and WAY too salty! Why is everyone else so amazed by the taste? I am so disappointed
Anyone else had the same experience? If so have u tried an alternative??
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I’m on week 6 of I quit Sugar – I’m a new woman!!! Set PR in last week’s 1/2 marathon, dropped 5 lbs and yucky stomach bloat! Have been GF for over 10 years but couldn’t drop the last 5 lbs. Thanks, Sarah!!! I’m better informed about goodness for the body and soul now!!! You are amazing! Thank you!
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[...] Recipe from Sarah Wilson’s blog [...]
[...] Xylitol that you can sneak in if you’re baking. My flatmate and I are decided on finally making Sarah Wilson’s Raspberry Ripe tomorrow and you could also try your hand at some chocolate avocado mousse or chia seed pudding. [...]
Hi Sarah,
I want to make a batch of Raspberry Ribble, however I am dairy intolerant. What would you suggest I substitue the salted butter for? I thought I could just add a little salt in the end for that salty taste but not sure what else to use.
Thanks
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Just wondering are all the recipes in the I Quit Sugar eCookbook covered in the print version of I Quit Sugar?
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[...] right along. I have collected all of the ingredients to make Sarah Wilson’s Sugar-Free Raspberry Ripe and I am planning on having a crack at this tomorrow, to take to said Easter and birthday [...]
I had a similar problem to some others in that it seems to have separated and is quite bitter and not sweet at all. Any help would be appreciated! Recipe was followed accurately and it seems as though the rice syrup has not mixed in. One thing I did was remove the coconut oil & butter from the heat and just mix in the syrup and cacao. Should I have mixed this on the heat?
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[...] the sugar-free wagon sometimes… we have a treat for you! Sarah Wilson’s wickedly good sugar-free Raspberry Ripple recipe will fill you up quickly (and deliciously!) without the nasty sugar [...]
Can someone advise me, is the raspberry ripe recipe ok without the ri e malt syrup?
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I’m pretty sure I have made it accidently without and it was fine, not as sweet but I don’t mind it. I suggest you make a smaller portion if you just want to try it without.
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I just made raspberry ripple and also had problems with it separating – light on top and dark underneath. Not sure where I went wrong, was really looking forward to trying it.
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you fool.. Rice Malt Syrup is SUGAR!!!!! arghhhhh when are you dumb people ever going to realise!!!!
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May 2nd, 2013 at 6:49 pm
rice malt syrup contains no fructose. Sugar contains both fructose and glucose. Our brain uses glucose as its energy source. Fructose cannot be used by the brain and is broken down in the liver. You might want to read up on it a bit. Essentially this program is technically I Quit Fructose not I Quit Glucose.
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June 9th, 2013 at 11:58 pm
It’s pretty unfair to call everyone a fool without doing any research about the type of sugar we are trying to avoid…
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I have made this twice now and I to have had the same problem as others with the ingredient seperating. Any help on this would be apreciated.
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May 5th, 2013 at 7:04 pm
This happened to me too – and I was super careful when making it after reading the previous comments. Really disappointed – it tastes salty and oily and not at all chocolately
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this turned out horrible. i’m really disappointed.
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Hi,
I’ve just made the Raspberry Ripple and I’m not sure if I’ve gone wrong. It looks amazing but does taste bitter and quite salty. I used baking cocoa and 3 tablespoons of Rice Malt Syrup. Maybe it takes some getting used to?
Also, I got a food processor for Mother’s Day & tried making Coconut Butter but an hour later no runny butter. Maybe I didn’t use the right attachment? It’s a 1000 watt Kenwood MultiPro so good enough quality I think. I used the knife blade attachment & the smaller bowl. Does anyone have any hints?
Thanks
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Yum! Love it
I had a play around and added roasted almonds and cinnamon and took out the raspberries, just for a bit of variety – it works!
Chilli would be good too
Mmmmm
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The recipe makes twelve and this is enough to serve four people.
It is often best if you go to a place outdoors that means something
to the both of you. Try out different combinations of soup and grain
dishes to create a quick family favorite.
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I’ve made several batches of raspberry ripe. We love it. It’s probably an acquired taste but the combo of coconut and raspberry hits the spot. No issues with separating either. Oh, and store in the freezer. Finger smacking good.
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Hi
We live in Japan and I have bought rice malt syrup here but it’s extremely sticky and hard to mix in to other ingredients. So this recipe turned out pretty foul unless you got a spot where the rice malt had settled. Is this the same as the Pure Harvest rice malt syrup in Australia or is it more like a honey/maple syrup texture? Thanks for any tips!
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[...] Sarah Wilson’s Sugar Free Raspberry Ripple when you feel like a [...]
Just a general question, isnt rice syrup just sugar by another name?
thanks
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It is a glucose based sweetener and contains no fructose. I quit sugar is technically I quit fructose. Read Sarah’s blog, it explains it.
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ok thanks, can I also ask what about fruit and vegetables that contain fructose or is it only commercial products where it is an additive?
to be honest Ive got a few friends that have been doing the program as per Sarah’s book and to me just quitting fructose sounds a bit dubious, like Sarah Im looking at this for illness related reasons and to me quitting all sugar except for some fruits and of course most vegetables would make more sense.
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I just made this today and I had no issues re separation or anything. It’s certainly an acquired taste, it’s not sweet at all…Well, it wasn’t forme as I avoided rice malt syrup and couldn’t find any pure glucose syrup to replace it.
I followed the recipe to a tea, using 1/2 cup coconut oil and replaced the rice malt syrup with 1 tbsp of organic certified raw cane sugar. The oil is virgin, organic pressed and was solid. For those of you who said it tasted funny, it could have been the quality of the coconut oil. Be sure to use unrefined coconut oil. I put the oil in the pan and let it melt a bit before adding the butter. I heated it over a medium heat and once just melted, removed it from the heat and stirred in the cacao and sugar. I then poured it over the plate which had the berries and coconut scattered on it.
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June 10th, 2013 at 10:32 pm
Are you for real Mary! Have you not learned anything from Sarah. I suggest you read her IQS book.
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June 11th, 2013 at 10:47 pm
Actually, I haven’t read the book. I just thought the recipe looked good and would give it a try. Not sure what part of my post your comment is in reference to, but since I’m so unbelievably off track about something, perhaps shed some light on the matter.
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June 11th, 2013 at 10:59 pm
I actually just saw people were having trouble with consistency, so I shared my method. If its about the addition of cane sugar, it was a personal choice as I’m not on the quitting sugar program. Of course, people who are don’t have to add the sugar but can replace it with whatever is the correct one to use. As I said, I thought the recipe looked nice and decided to try it. That was all.
[...] Sugar Free Raspberry Ripple by Sarah Wilson [...]