What do you like to do on Snow Days?
Growing up in the Philadelphia area, we had a lot of snow days. Once, school was closed for 17 days straight! My favorite things to do on snow days: make snow cones, make snow forts, and build snow families. Oh, and then come in for hot chocolate, of course.
This year, thanks to super-weird weather, my university canceled classes four days in a row. There’s not enough snow to make a fort, and I have no interest in eating snow cones. However, I did manage to get some chocolate into my system.
Have you tried the Sugar-Free Chocolate Fudge yet?
If you haven’t, you must must must make this!! It is too delicious to miss out on! And yesterday, the deliciousness advanced to a whole new level: chocolate fudge cake.
This is how I spent my snow day: making a chocolate fudge cake that tastes like a raw version of chocolate mousse pie!
Raw Chocolate Fudge Cake (or frosting)
(You can also cut this into fudge bites!)
- 1/2 a medium, very-ripe banana (80g)
- 4 tbsp (60g) Artisana coconut butter or Homemade Coconut Butter
- 2 tbsp (or more!) cocoa powder (10g)
- scant 1/16 tsp salt
- sweetener, if desired (maple syrup, agave, stevia, or other sweetener of choice)
(Note: This makes a small amount. Triple or quadruple the recipe for a traditional-sized cake.) Blend everything together in your blender, food processor, or Magic Bullet. Spread into a container (or onto wax paper). Refrigerate overnight, or freeze for a few hours. The cake will keep in the freezer for weeks. Just be sure to thaw at least 20 minutes prior to eating. (Taste before eating, in case you wish to add sweetener.)
*A few readers have told me coconut oil will work in place of the coconut butter. But I have not tried it, and I would think you’d lose some of the richness. So try that substitution at your own risk.
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Nutrition Info per 60g slice:
Calories: 180
Added Sugars: 0g
Protein Grams: .5
3g protein in this version: Chocolate Peanut Butter Fudge
(Above, as fudge bites)
Question of the Day:
What are your favorite snow memories?
My sister and I often spent snow days ice skating in our backyard. One year we decided to make an actual rink. We invited all the neighborhood kids and served popcorn and played music. It definitely beat going to school!
How many servings did you get out of this? It looks divine but I’m only cooking for 1 and don’t trust it around here!
It depends on how big you want a serving to be! But I think it makes about a cup?
Thats exactly what I needed to know!! Thanks!
I made this for my 30th birthday yesterday and shared it with 2 friends. One batch made enough to share plus one extra piece. It was very rich and creamy and I can’t wait to try the raspberry version. This was a HUGE hit with my friends. One of them saved half her piece to have with red wine later. She said it’s awesome with a red pinot 🙂 Thanks for sharing your recipes!! I love them! I have to admit I stare at, at least one per day! today I am glued to the cookie pie photo.
This makes me SO happy!!! I think the fudge cake is one of my favorite recipes (maybe because it has chocolate and coconut?!), so I am always excited when others like it too! Happy Birthday! 🙂
This was pretty darn good! I’d love to try it with coconut butter when I buy some…just subbed Peanut Butter & Co.’s White Chocolate Wonderful peanut butter. Which was (obviously) delish. I’m not sure if it was because of the fact that I used PB rather than CB, but the fudge kind of…melted a little when I took it out of the freezer. That also could just be because I was impatient and took it out too soon lol! 😀 Great taste, though!
As for snow day memories…gosh. I don’t want to think of snow right now with it being the middle of summer! I want to enjoy the warm while it lasts. Being from WNY, we get quite a bit of snow, and a wicked wind chill. Schools didn’t used to close all that often, and my University never does. When I was younger I could always remember watching the morning news during the wintertime, praying for a snow day. That was almost more fun than the day off itself, the anticipation of it all!!
Haha in Texas they close school if there’s a single flurry!
I NEED to make this! In your expert opinion…how would you incorporate peanut butter in this if you wanted to? My roommate LOVES peanut butter and chocolate and I want to make this for her for her b-day!
Use this recipe: https://lett-trim.today/2011/06/28/chocolate-peanut-butter-fudge/%3C/a%3E%3Cbr /> Just make it into pie shape, as opposed to fudge.
🙂
Hi – I want to make this, but was wondering how exactly to sweeten (I’m new to cooking, so not sure). I like things quite sweet. Thanks in advance!
Hi Eliza,
I actually don’t use any added sweetener for this, but I like darker chocolate. If you like things sweeter, start out with a teaspoon or two of agave, and taste the raw dough before freezing. If it’s not sweet enough, add more before freezing. And let me know how it goes :).
Hello 🙂 New to your site but I’m really liking it!!
I was wondering what you poured the chocolate mixture into? And how many slices did you get out of it? The gram thing is beyond me!
Thanks!
Hey Morgan,
I always make more than one serving, and I form the extra into fudge. So I really don’t know how much it makes, exactly! 😕
Thanks 🙂 do you pour it into a round cake pan? Or something else?
You can’t really go wrong! Try a mini springform pan, or even just a small square pan if you want to cut it into fudge. Or even a small plastic container. Whatever you want :).
Hi Katie, this recipe is delicious! I just whipped it up and was wondering how many servings your recipe makes?
Thanks!
Hi Kelly,
I am so glad you like it!! It doesn’t make a specific amount of servings; it depends on how big you cut the slices :).
Based on your nutrition facts serving of 60g, how many servings would this make? I think what we all want to know is how many 60g servings does this recipe make 🙂 It’s really confusing it doesn’t say makes x servings in the recipe. Thanks!
is the substitution for the coconut oil a strait substitution? Ive been scouring comments for a bit to see if that info is there but there is just so many!
Yes, it is a straight substitution… but although other commenters say it works, I’ve personally never tried it with oil and still don’t think it sounds like it’d taste anywhere near as good. If you do try it with the oil and don’t like it, don’t give up on the recipe… it is SO good and rich when made with coconut butter :).
I was just wondering how many servings are in this recipe? I cant wait to try it out! looks soo good! Thanks for sharing!
I mean, I know you answered this question for someone else… lol.. (I JUST noticed…kinda embarrassing) I was just wondering since you calculated the 180 calories….how big was the slice?
Oh and I completely agree with your opinion on fat. Ever since I STOPPED caring, my hair and skin have actually gotten better. Yay, for healthy fats in coconut butter& bananas!
It’s for a 60 gram slice. The recipe makes around 150g total… it’s a small recipe, because I like to make it in my magic bullet, but you can easily double or triple it.
I just made this with pumpkin instead of the coconut oil. OMG – these were awesome! I actually made three – one for me and two for hubby & friend. They couldn’t believe how quick they were ready and tonight is the first night friend has had “veg-friendly” food. Yum! Great intro – we vegans eat well! 🙂
Oh wow, I love your idea to use pumpkin!! 🙂
Does 4T Artisana coconut butter mean teaspoons or tablespoons? thanks
tablespoons
New to your site….loving it! We use lots of coconut oil in our family, as my kids can’t have dairy. I thought coconut oil and coconut butter were the same thing. It sounds like they aren’t. Can you explain the difference to me? Thanks, Katie!
I’m so glad you found my site! 🙂
Here’s the faq from my favorite coconut butter’s website, about the difference: http://www.artisanafoods.com/faq#a1
Could you substitue almond butter for the coconut butter?
You could… and it would make a good spread. But I don’t think it’d work as fudge. Coconut butter has a really cool ability to freeze and not get “icy.” I don’t think it’d work the same with another nut butter.