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!
Hi Katie…I LOVE your blog! Quick question for this recipe: approximately how many of these “60g slices” does this recipe make? Thank you! 🙂
Hi, I’m not sure if anyone knows much about diabetes(Type1 – insulin controlled) but can anyone tell me if this recipe is suitable for a diabetic? It would seem to be as it has no refined sugar but I”m new to baking for a very sweet toothed diabetic mister. Any advice on if this or any of the other vegan recipes(Tried the single lady blueberry muffin already – amazing!) would suitable for my fella would be very much appreciated.
Thanks!!
I am per-diabetic and have to watch my sugar. Bananas are a no for me, always, because of the sugar, but if you only eat a few bites, you should be okay.
Omg…I’m so happy I found your site. I love you!
I just found you’re site today and I can’t stop
Looking at your recipes there soo good
so I wanted to share that I made this without the banana and it comes out like delicious melt in your mouth chocolate. I used the 4tbsp coconut oil, 2 tbsp cocoa powder, 1/2 tsp vanilla extract and to sweeten I used 1 tbsp and 1 tsp maple syrup. It was AMAZING 🙂 Thanks Katie for the awesome blog!
Katie, I didn’t realize you grew up in the Philly area! I grew up in Wynnewood, right outside of the city, and I remember the year of 17 snow days!!
Hmm. I live in Northern BC, where there’s already been snow for over a month this year. So most of my memories so far are snow memories!! 😛 School is never cancelled due to snow here. Only busses are! But I’d have to say one of the times sledding maybe? And then going home to hot chocolate..Mmm. 🙂
If only it wasn’t -20C right now.
how long can this keep in the fridge?can it be frozen?
A week, or frozen for months!
I really love this recipe– I tried it with more coconut butter and no banana yesterday, and peanut butter flour (PB2) instead of peanut butter (For the peanut butter chocolate fudge). Ate it while watching the Hobbit.
It was splendid-awesome,
Now, whenever I think of Hobbits, I will think of you and your marvelous recipes, Katie! 🙂
Today I bought some nice ripe bananas (Lucky me, they’re usually green!) . My blender’s broken, unfortunately, but I just heated the coconut butter jar in boiled kettle water, and it seems to work fine. Going to freeze it longer today, as I couldn’t wait last time, so was like a bowl of frosting, yum! 🙂
I am taking this to a potluck tonight! I made the recipe x5 to fill a big pie plate. I topped it with the coconut cream cool-whip recipe. It tasted great when I tasted the batter 😉
School’s never been closed for a snow day here in Winnipeg, Canada. If the temperature is -45C, then the buses don’t run, but school still stays open. 🙁
can you use coconut oil?
I’ve been looking at your sugar-free recipes and was wondering if you can tell me how many carbohydrates are in the sugar-free fudge and cake recipes? Is this already posted somewhere that I’m not seeing?
Thanks,
Thank you, Katie.
At which point you add Chocolate?
Hi…I made these today. Ironically it snowed here this morning not something that happens all that often in my part of the world. I added vanilla essence and I did actually use coconut oil. It worked fine but probably melts in your hand a lot quicker. I made them into something that resembled small truffles. They are delicious. I will keep them in the freezer and have when I am craving something sweet. Thanks for the recipe. Joy. (Australia) 🙂
This defenatly works with coconut oil! I added 2 tsp of vanilla and 7 tbsp of agave nectar and omf. Heaven.