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!
My kids are allergic to coconut. Is there another fat I can use to substitute the coconut?
Sorry, I don’t know. Perhaps soaked and blended cashews?
I tried this recipe and it was good, though I had to make my own coconut butter and I don’t think I got it creamy enough. Still, a tasty treat!
I was confused by the calorie content and your previous responses to some of the questions about the serving size. Really, so confused! When you gave your nutrition info for this one, I assumed it was if you ate the entire recipe as one serving. If there are 80 grams of banana, and 10 grams of cocoa (according to this recipe,) how many grams is 4 Tbl of coconut butter? I have no idea! But it seems like this recipe would make about three servings in order to come out to 180 calories per serving. I know this is annoying, but can you help?
I’m glad I found this site. I really like chocolate and I’m trying to transition to a healthier diet. Thanks for sharing your recipes!
Here is just my 2 cents worth of nutritional analysis 🙂 Hope this helps! 1 tbls coconut butter has approx 100 calories, 20 gm banana is approx 20 calories and I think the cocoa powder is usually 15 to 25 per tbls so I think 1/4 of this recipe should be 140 to 180 not the entire recipe.
I’m from the UK and nowhere here sells coconut butter. Since I’m not vegan, do you think regular butter would have the same effect? Thanks!
Sorry, no clue!
I tried this with peanut butter instead of coconut butter–worked like a charm, and tasted great! 🙂
Is there anything that can be used instead of the banana? I have a disease (interstitial cystitis) that makes me extremely sensitive to the tyramine in ripe bananas – makes my bladder hurt something awful. So do you have a substitution suggestion for the banana??
Here! https://lett-trim.today/2011/03/07/you-gotta-try-this/%3C/a%3E%3C/p%3E
Hey Katie! When you say, This makes a small amount. Increase the recipe for a traditional-sized cake” – can you give me an idea of how small of a batch this is? I have a 6-1/2″ spring-form pan. Would I double, triple? Any help that you can give me would be greatly appreciated.
I misunderstood that “raw Chocolate-Raspberry Fudge Cake” was the cake and found out it was only the frosting. I had a very very short cake. Luckily I had added a crust and topping – the whole “cake” is about 1/2″ tall. LOL
However everyone LOVES it with cheese, strawberries, coffee, or just alone!!!!!
Look forward to hearing your reply so I can make the Whole cake.
Cheers.
Yikes! I really keep meaning to make a full cake and update! But if you quadruple the recipe, you should get a good-sized cake. Sorry for the confusion, and thanks for the reminder!
oh WOW.. so I just made a batch (to put in the fridge as fudge) and.. ummmm…. I MAY HAVE JUST BEEN LICKING THE BOWL! AMAZING AMAZING AMAZING!!!!!
Doesn’t even need any sweetener, the banana and rich coconut tastes so perfect together! I used cocoa powder from Now foods, which in itself is pretty amazing.
Thank you Katie! I’m a new fan. I love your blog!
im gna try this w cocoa butter do I just not melt it like it doesnt say to melt the coconut butter in the instructions? Also for frosting u dont freeze..right
Sorry, I’ve never used cocoa butter.
Hey this may be a dumb question but…cocoa powder unsweetened right?
Yes, but sweetened would be fine as well 🙂
Hi katie, How long would this have to be in the freezer for, for it too set? I was thinking of using it in my home ec exam and I only have an hour to complete recipes.
It might not get hard, but if you used a crust you could probably get a fun mousse pie!
I just made this yesterday and its awesome!!! I made the fudge bites..but question, how come your fudge bites look somewhat dark and shiny…mine are not shiny at all. Just curious.
I take my photos in natural light and try to take advantage of bright days :).
YUM! Tastes like chocolate mousse cake to me.yumyumyum!
thanks for the recipe, katie!
i used coconut oil and i found the frosting to be deliciously rich anyways (:
Finally tried this now that I have coconut butter, and wow! I liked it after blending, but freezing takes the texture (and flavor) to another level! Definitely will make again this weekend for my boyfriend to sample. 🙂
should I be able to taste the banana?
How much of the ingrediants do you need to make a full sized cake? Looks delicious! 🙂