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!
Thankyou for this awesome site! You will never know how much the information about coconut oil has changed my life and my health… Viva la Coconut!!! Goodbye dairy… I have been trying to find a dairy replacement for years that tasted good .I have found it at last.. your recipes are amazing and so delicious…
Just made this into fudge for my family for dessert tonight, and it’s truly delightful. Doubled the recipe and used 2 tbsp agave nectar to sweeten. Thank you SO much for posting this. I’m sure it will be a new favourite.
Has anyone ever used a regular blender to make these recipes?
Yeah it works but you have to do a bigger batch if you have a bigger blender or nothing will move around.
I have made it with peanut butter, but all went bad : ( texture is like cream, not like cake. I will try it again
You need to read the ingredients again. There is no peanut butter in the ingredients.
Yes, i know. I did’t have no coconut butter or oil. I thought maybe with peanut butter will work too 🙂 The taste was very good, but no cake texture.
how many servings is this for? i am planning on making it for a birthday!
It makes a small serving so it’s probably best to triple the recipe.
This recipes looks gorgeous! Can’t wait to have a go at making this and telling everyone it’s sugar free…wonder if they’ll believe me? I’ve added it to my recent post for sugar free cakes & desserts on my party blog. Hope you like it! 🙂 http://www.stylemyparty.co.uk/blog/sugar-free-cakes/
So this is the same thing as the sugar-free chocolate fudge, just with the quantities cut in half, right?
For those wanting a full-sized cake, you might have to more than quadruple the recipe. I quadrupled it and it only filled a small rectangular pan (the kind you would make banana bread in). I had initially hoped to fill an 8-inch round cake pan, but quadrupling the recipe did not make it that far. I believe it definitely would have filled a 4-inch round cake pan…and possibly a 6-inch if you spread it more thinly and do a super job of getting every last speck out of your food processor.
(BTW, the cake is amazingly delicious, as others have mentioned. I added 2-3 tsp of maple syrup to mine.)
am surprised to see you did not include the carbohydrate numbers
Banana is rather high in carbs, so would be good to know please
Thank you for this recipe Katie! I will be trying this one for sure 🙂 And yes I agree, you are a great photographer!
Bless you!
Nat xox
Those look awesome!!!! I was wondering what u used as a sweetener?
can you substitute the banana in this recipe with anything??
thanks soo much!!!
My brother and I grew up in Lubbock, Tx, home Texas Tech University. Our average snow was usually two or three inches. That isn’t enough to build a snowman. So when we would get six inches, that was really something to celebrate! We had so much fun building snowmen and snowball fights! My mother would make snow ice cream, but only one small batch. Mmmmm!
Hello ! Your cake seems sooo delicious ^^ but i wondered, because i haven’t coconut butter (nor coconut powder) by what we can replace the coconut butter ? (if it is posible of course)
Thank you 🙂
She links to a coconut-free recipe in the post. It’s just as delicious!
I made this yesterday – so easy and absolutely wonderful honestly!! I made four times the recipe and used coconut nectar as a sweetener. It is unbelievable that with these ingredients you can make something that tastes like this.
I made a “twist” in your recipe: mixed a cup of yogurt with a tbsp of chia seeds and a tbsp of cocoa powder, added a few drops of stevia and putted in the fridge for 20 minutes. I got something similar, resembling an ice cream. I could have mixed with a banana in the blender for a creamier texture but decided to put on top with chopped almonds and oat bran. I know it is different from yours but got this idea with you!