This quick and easy dessert recipe is the perfect way to turn a normal meal into a special occasion!

And you can feel good about eating it – it’s full of superfoods that can help you fight disease, look younger, and feel your best.

I’m an especially big fan of the raspberries, which are full of fiber and omega-3s. Then there’s coconut oil, which is a fantastic fat for your gut, heart, skin, and more. (Read more about how coconut oil boosts your health HERE.)

And there’s a reason you crave chocolate – cacao does all sorts of wonderful things for your body.

You can keep your finished dish of raspberry rippled goodness in the freezer and just break off a chunk as you want it. That way, you’re less likely to impulse eat…

Frozen Chocolate Raspberry Ripple joins Flank Steak Bistro Chopped Salad; Halibut en Papillote; and Grilled Endive with Shallot-Bacon Vinaigrette on our French Bistro menu. 

Frozen Chocolate Raspberry Ripple

  Desserts

April 6, 2017

This simple dessert recipe is full of healthy superfoods, including cacao, raspberries, and coconut oil. It’s quick, tasty, and the perfect way to end a meal!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

• Prep: 5 mins
• Cook: 5 mins
• Yields: 4 Servings

Ingredients

2/3 cup organic coconut oil

2 tbsp raw cacao powder

1/4 tsp monk fruit extract*

dash sea salt

1/3 cup unsweetened coconut flakes

1/3 cup frozen raspberries**

Directions

1Melt the oil in a small saucepan over medium heat. Stir in the cacao powder, monk fruit extract, and sea salt until well-combined and smooth. Remove from heat.

2Arrange the berries and coconut flakes on dinner plate or glass pie dish.

3Pour the chocolate coconut oil mixture over the top and pop in the freezer.

4When firm, break into shards or cut into wedges.

*Need monk fruit extract? Try this one.

**Since it contains fruit, wait to eat this recipe until you’re not in Cycle 2 of The Sugar Impact Diet.

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.

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