I adapted this recipe from www.sarahwilson.com.au who wrote the book I quit sugar. She used raspberries but since my kids prefer blueberries I thought I’d changed the recipe to suit. It is low in sugar sweetened by rice malt syrup, no refined sugars used at all. But feel free to use raspberries, strawberries or cherries (cant use cherries if on the low fodmap diet though). Not the prettiest of things but would have been more awesome with the red berries in it than the blue as it blended in. This is full of healthy fats too so makes it even better to eat!!
Blueberry Ripe Slice
1/2 cup coconut oil
1/4 cup salted butter (or dairy free spread if lactose intolerant) – Sarah recommends salted as it gives it a nice kick!
1-2 Tbsp cocoa (depending on taste)
1-2 Tbsp rice malt syrup
1/2 cup unsweetened shredded coconut
1/3 cup fresh or frozen blueberries (I used fresh, costly though!!)
1/2 cup roughly chopped nuts (optional) use any type, I used macadamias in part of the slice.
Melt the oil and butter in a saucepan, stir in the cocoa and syrup. In a square 8×8 inch dish spray with olive oil spray and cover with grease proof paper, I forgot and it made it harder to get out. Then sprinkle the coocnut and blueberries evenly over the bottom. Pour the chocolate mixture over the coconut/berries mix making sure is all spread through out the dish evenly. Place in the fridge or freezer to set then cut or break into pieces.
I also added a few macadamia nuts to one of the edges to try out, really yummy!! But heres how it should look before you pour over the choc mixture.