Raw Chocolate Raspberry Fudge Cake

When I mentioned in yesterday's post that I was going to attempt a sugar free, vegan chocolate cake I had a couple people leave comments and tweet their doubts at me.

Trust me, I had my doubts too but it turned out really yummy. I forgot to take pictures of my Martha Stewart moment but luckily the website where I found this recipe has amazing pictures which I will use to make you drool. This fudge cake is as delicious as it looks.

The recipe:
  • 2/3 cup raspberries
  • 3 Tbsp cocoa powder
  • 4 Tbsp (I ended up using 5) Artisana Coconut Butter (or Homemade Coconut Butter*)
  • Scant 1/16th tsp salt
  • 2 Tbsp Agave Sweetener (You can use less or more depending on your sweet tooth)
Melt your coconut butter a little bit, then add the raspberries (I like to use frozen/thawed berries and thaw them a little) and other ingredients. Mash until it’s completely smooth, like chocolate butter.

Put it into a container of your choice and put it in the fridge. Once it's hardened a bit you'll have a fudge textured cake of deliciousness. I topped mine with fresh strawberries. YUM.

So where did I find this recipe? From Chocolate Covered Katie of course.

Check out her site for dozens of healthy vegan recipes that are bound to cure your sweet tooth!

Can't find Coconut Butter? I couldn't either. Luckily, Katie tells us how to make our own. Just throw a bag of unsweetened coconut in your blender and blend until it's a buttery texture. It might take a few minutes (it took me 15 to be exact) and I had to keep turning the blender off and mixing the coconut up with a spoon until it finally became the correct texture.

The nutritional information is found here

Pictures courtesy of CCK.