It's Chocolate Monday! RASPBERRY RIPPLE/CHOCOLATE, BANANA AND HAZELNUT GALETTE 🌞

RASPBERRY RIPPLE



This is one of Sarah Wilson’s most popular recipes in her first book | Quit Sugar,
and also on the | Quit Sugar website.

SERVES 6 40 minutes

1/3 cup (50 g) frozen raspberries
1/3 cup (30 g) shredded coconut
1/3 cup (70 g) coconut oil
5 1/2 tablespoons (80 g) salted butter
2 tablespoons raw cacao powder
2 tablespoons rice mait syrup

PREPARE

1. Line a dinner plate or baking tray with baking paper (a dinner plate is
ideal as the slight indent creates a good shape). Scatter the berries and
coconut on the plate or tray.
2, Melt the oil and butter together in a saucepan on low heat or in the
microwave (the oil takes a little longer to melt, so add the butter a little
after), then whisk in the cacao and the rice malt syrup.
3. Pour the chocolate mixture over the berries, then pop into the freezer to
set for 30 minutes. To serve, either break into shards or cut into wedges

from "I Quit Sugar: The Ultimate Chocolate Cookbook"

https://www.goodreads.com/en/book/show/29555872

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SERVES 6

Antony and Cleopatra, Meghan and Harry. Gin and tonic. Chocolate
and banana, Some couplings are just meant to be. This is a quick and
delicious dessert you can make from pantry ingredients. Perfect with
a scoop of vanilla ice cream ora cloud of whipped cream on top.

200g 7oz plain all purpose] flour1-2 Thsp demerara [light brown]
60g 2 1/4 oz caster [superfine] sugar
50g 1 3/4 oz ground hazelnuts
pinch of salt
125g 1 1/2 oz cold unsalted butter chopped
2 egy yolks. lightly beaten
2 Tbsp runny honey
100g. 3 1/2 oz dark chocolate (60 70% cacao solids) roughly chopped
3 medium ripe bananas
1-2 Tbsp demerara [light brown] sugar for sprinkling
1 egg lightly beaten with a splash of milk, for egg wash.

First. make your dough. Using a fork or balloon whisk, whisk the flour, caster
sugar. ground hazelnuts and salt together ina bowl to combine. Transfer to a
food processor, add the butter and pulse to a breaderumb consistency. Add
the egg yolks, a litte at a time. pulsing between additions. 10 make a shaggy
dough. Tip out onto a work surface. knead briefly and shape into a disc. Wrap
in plastic wrap and chill for 30 minutes
Meanwhile. preheat the oven to 180°C /350°F Gas mark 4 and place a baking
sheet inside to heat. Warm the honey in a small pan and set aside.

Roll out the dough between 2 pieces of baking paper into a circle roughly
35cm/1I in in diameter. Carefully pee! off the top laver of paper:
Using a bowl. plate or pan lid as a guide. mark out (but don’t cut!) a circle
roughly 22em/81 vin in diameter in the centre of the dough. Lsing a sharp
knife. cut out a circle 82cm/12 1/2-in diameter around the marked-out circle:
there should be a 5-cm, 2 in border between the marked-out circle and the
edge of the pastry.

Scatter the chopped chocolate within the border of the marked out circle
‘Thinly slice the bananas and arrange neatly on top of the chocolate. Brush
the bananas with the warmed honey and sprinkle with 1 tablespoon of the
demerara sugar,


from "The Little Chocolate Cookbook"
https://www.goodreads.com/book/show/18104712-the-little-book-of-chocolat



Mmmmmm It's chocolate, eat it, you'll feel better!