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Raw Chocolate Fudge Cake

As I mentioned in my last post, I need to cut down on sugary treats and try to eat healthier. Over Christmas I discovered Chocolate Covered Katie’s blog through Pinterest. She’s a vegan and all her desserts are low-sugar /sugar-free but she gives options for different types of sweeteners as well. I’m definitely not a vegan but I like her ideas for healthier treats. I tried one of her recipes today for the first time and it was super easy and quite yummy considering my taste buds are desensitized to sugar! (I did add a bit of Splenda)  You can taste the banana and coconut but its nice with the cocoa, and the cake turns out quite firm so don’t be surprised when you take it out of the fridge.  The recipe makes just enough to fit inside the ramekin.

I made my own coconut butter in the food processor too. It took quite a while, stopping to scrap down the sides every few minutes but making it at home is probably much cheaper than buying coconut butter or oil at those health food stores.  Supposedly coconut butter/oil is very good for you. According to one of those alternative health sites:

(NaturalNews) Research indicates, animal fats have long chain saturated fat, while coconut oil contains healthy, healing, medium chain triglycerides (MCTs). This saturated fat is considered a rare and important building block of every cell in the human body, and can actually reduce cholesterol and heart disease. This incredible food boosts immunity, kills bacteria and viruses, protects against cancer and other degenerative diseases, and prevents osteoporosis by promoting calcium absorption. It also slows down ageing and is good for skin radiance.
Raw Chocolate Fudge Cake (or frosting)
(You can also cut this into fudge bites!)
  • 1/2 a medium, very-ripe banana (80g)
  • 4T Artisana coconut butter or Homemade      Coconut Butter
  • 2 T (or more!) cocoa powder (10g)
  • scant 1/16 tsp salt
  • optional: feel free to sweeten, if needed

(Note: This makes a small amount. Increase 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.

Homemade Coconut Butter:

  • Shredded, unsweetened coconut
  • Oh wait, there aren’t any other ingredients!

I took a bag of shredded coconut (Let’s Do Organic brand) and simply blended it in my Vita-Mix for about 2-3 minutes. (Note: If you use a food processor, blend for 10-ish minutes.) That’s all there is to it!

Katie’s blog:

Thanks Katie! 🙂


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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