You must make this!
I don’t mean to be bossy (although, as an older sister, I have lots of practice!). It’s just, this might be my #1 favorite recipe of all the recipes I’ve ever posted.
Ever.
Remember my Raw Chocolate Fudge Cake?
You’ve probably all seen it by now, because I can’t stop raving about how much I love it. What’s not to love: Chocolate? Check. Surprisingly-healthy, vegan, and sugar-free? Check check check.
Chocolate-Raspberry Fudge Cake
(Or frosting!)
- 80g raspberries (2/3cup)
- 3 tbsp cocoa powder (16g)
- 4 tbsp coconut butter or Homemade Coconut Butter
- Scant 1/16th tsp salt
- Sweetener: I like 5g agave, but my testers like 1 1/2 to 2 tbsp (20-30g)
Melt your coconut butter, then add the raspberries (I like to use frozen, thawed berries and melt them a little too) and other ingredients. (I have not tried this recipe with coconut oil, and therefore I can’t vouch for the results if you make that substitution.) Mash until it’s completely smooth, like chocolate butter. (If you wish, you can use a blender, but I never do. I just put it all in a Magic Bullet short cup and mash with a spoon. Use as frosting, or fridge/freeze. (If you freeze, be sure to thaw before eating.) This makes a very small serving (I used a mini springform for the slice in the photo), so if you want a regular-sized cake, make a bigger batch!! (Triple or quadruple for a normal-sized cake.)
See original fudge cake post for Nutritional Information.
(This version probably has fewer calories because raspberries aren’t as calorically-dense as bananas… but what’s a calorie-count anyway, if not an estimate?)
No need for a blender!
Don’t like fat?
This recipe only has healthy fats (none of those artery-clogging trans fats), and some fat is needed for a healthy diet. Plus, this fudge cake is so rich that you won’t want to eat a humungo slice.
Make the Raw Fudge Cake as soon as possible, because it is that good. And if you like chocolate-raspberry, be sure to try these:
Cookies for Breakfast:
Chocolate-Chip Breakfast Cookies
{ 248 comments… read them below or add one }
gosh. I just kind of want this right now. Katie your recipes always look so delish. Spring break is less than a week away. You know I’ll be cooking up a storm!! I’m also LOVING your Banana butter; I made it with sunflower seed butter, banana and greek yogurt whizzed up–> yum!
Hannah
Aw, I’m so excited you like it
.
I totally agree – choc/orange is no good! I like choc/mint, choc/PB, choc/banana.
“3. Don’t like coconut? The recipe has no coconutty taste whatsoever.” THANK GOODNESS!!!!!!!!!!!
LOL Holly, I think of you every single time I make a new recipe with coconut.
OMG your photos today. Wow!
I think I’m convinced!! That looks soooo delish! It actually kind of looks like a chocolate cheesecake…YUM!
Omg, this looks fantastic!!! This recipe and the fact that I have been having recurring dreams of my purchasing it, means that I need to get myself some coconut butter!!
Oh my YUM!
My favorite chocolate pairing is chocolate with… more chocolate
Hahahaha Liz, you are the smartest, cutest girlie I know!
That’s what I was thinking
Chocolate needs no side-kick…although Coconut = Love 
Yum! Chocolate PB is probably my all time fav, but chocolate-mint, raspberry, and coconut are up there.
It’s hard to choose a favorite, right? Solution: Don’t choose! Make sure to eat them all!
Hahaha….Katie it looks delightful! I just finished off my last slice of Birthday pie-chocolate banana cream pie with peanut butter chocolate crust….sooooo….I will make this next
oh my. this looks like something i definitely need to try…amazing. perhaps you have hit the recipe jackpot with this one!!!
raspberry and chocolate are heavenly together!
=)
I am definitely bookmarking this recipe!
Favourite chocolate pairing = chocolate and mint. 
Chocolate and raspberries are nice too!
This looks amazing, I love the combo of chocolate and raspberries sooo decadent!
Another great looking dessert.
Nooo, what about those rare people who’re allergic to coconut? D: I wonder if peanut butter or some other nut butter can be used…? Or olive oil? (… Instead of coconut oil? That doesn’t sound like it would work, actually…)
Looks fantastic though… Your photography lately has been really amazing as well!
Oh no! An excuse I didn’t think about
. Another nut butter might work… but probably not another oil, because coconut oil is the only one (that I know of) that’s solid at room temp. But if you try it with pb or something, definitely let me know how it goes! 
I don’t have coconut butter or agave and I didn’t feel like making a run to the store so I worked with what I’ve got. Subbed in cashew butter and maple syrup, it may not be raw anymore but still vegan and totally rich and delicious! I’m really excited to have stumbled across this site, your oatmeal tricks and melted banana trick are already regular staples for me!
I am not a huge chocolate fan, but if I had to pick, it would be chocolate and peanut butter! This looks amazingly fudgy and delicious!
woah those photos are beautiful! maybe because chocolate is the subject? but seriously, they’re gorgeous! i wanna make this right now! wish i had the raspberries. they’re going on the grocery list asap!
oh and i especially like the last photo. it’s like the cake is coming straight at you!
Is it really that easy? [Don't worry, I already know the answer.
]
I’d say “so easy a caveman could do it” but I don’t wanna get sued by any cavemen
.
You got me at “you must make this”
I’m sold!
Really good pictures!!!
Ok ok, you don’t have to twist my arm or anything, I’ll happily make that! That looks insanely delicious. I have been making A LOT of chocolate treats lately. It can’t possibly hurt to make more! Right?
Mmmm…I’m into chocolate anything. But especially chocolate peanut butter and chocolate coconut.
You can never have too much chocolate! Not possible!
This looks so perfect and decadent!! I made some carob coconut butter the other day, and I’ve been chipping out spoonfuls and savoring the melty goodness!
Carob? That sounds yummy! Do you melt carob chips into coconut butter, or use carob powder?
I used powder, and HEAB made a version with the chips!!
Yum! That looks delish! Raspberries + chocolate = <3
ohh a chocolate peanut butter version would be deliiiiightful
then again, i love pretty much anything involving chocolate &/or peanut butter !
That looks so amazing!
My favorite chocolate combos are choc+mint, choc+pb and choc+pineapple
I’m on the chocolate-mint craz right now! I’ve had one of those chocolate mint shakes everyday for about a week now:)
Hi,
I’ve been eating this for weeks and absolutely CAN NOT stop (I got the recipe from the comments section a few weeks ago cos I couldn’t wait). It’s amazing!!!
I also used melted chocolate to make candy shells and used this as a truffle filling. Talk about delectable.
I am thinking of trying it with blueberries and/or strawberries. Or what about cherries? Ever tried any of those versions?
I found it in the comment section too! SO freakin’ amazing! I’ve been going through a jar of coconut butter a week, just with this stuff alone! It’s seriously good un-frozen, too, as frosting!
I haven’t! But I can’t imagine how they could be anything but incredible! … chocolate-strawberry fudge cake? How could you go wrong? Please let me know how it is if you do try it! ‘Cause then I might have to try it too! Oh heck, I might have to anyway!
I just made a strawberry version (I used 1/2 cup frozen, thawed strawberries).
Yup, it’s delicious. Now, on to blueberries!
Another jar of coconut butter down
OK – make the blueberry version first, CCK. It may be my favorite flavor so far (could just be me but it tastes vaguely apricoty.)
I’ve made it too and it’s sooooo good!! But a strawberry and a blueberry version?! They sound AMAZING!!
Oh gosh darn it, now I’ll HAVE to try it. Thanks so much, Emma, for sharing such a yummy variation idea!
You convinced me with the first photo! Everything else was just gravy. Or chocolate syrup, as the case may be!
In love with this recipe. As I said above, I like it best as a frosting. You can eat frosting for breakfast, right? As long as it’s this healthy? Or maybe I’m stretching it… oh well, don’t care!
This looks amazing!!!! My favorite combination is definitely choc and pb
Yum! Chocolate-peanut butter has to be my fave…followed closely by chocolate-raspberry or chocolate-strawberry
girl your photos make me drool BIG TIME- i still have leftover fudge in my freezer, which i FORGOT ABOUT!! i made a huge batch so there still plenty- you just reminded me to go eat that.. HOORAY! oh and chocolate peanut butter HANDS DOWN… anything with pb is welcome by me
I’m a chocolate pb lover myself!! This looks delicious!
chocolate pb is def my favorite!
This looks amazing!
I love chocolate mint as well, my fave!!!!!!!!!
ZOMG! I want to make this today! Why must you tease me when I’m at work????
That looks SO delicious.
However, my excuses are:
1) I’m allergic to coconut
2) I’m allergic to chocolate (I.know.right)
3) I can’t digest seeds and
4) I’m fructose intolerant, so for reasons 3 and 4, can’t eat raspberries.
So definitely going to have to admire this one from afar. (Good thing I still have some of my birthday carrot cake from the weekend to console me. Although I’m slightly overdosed on cream cheese frosting by now, ha.)
Well, as long as you have carrot cake, I don’t have to feel badly for you. After all, carrot cake is almost as good as chocolate in my book. Especially carrot cake pancakes!!
This looks SO good!
My favorite chocolate flavor is DARK chocolate! LOL! Next best would be with creamy peanut butter! Your pictures always make me hungry…even when I’m completely full!
I love chocolate orange.. with nutmeg and ginger.. so good!
and chocolate mint.. and chocolate raspberry and chocolate lemon.. and chocolate pumpkin.. yeah.. I think I like chocolate!
Oh my gosh, so very few ingredients! I could even make this… I hope!
Whitney
I made this this morning, and I just had to come back and tell you how much it ROCKS! I used about 1 and 1/2 T agave, added a few cacao nibs, and otherwise I followed the directions as you wrote them. Wow, is it good! Thanks as always, for yet another gem of a recipe. I don’t know how you do it!
This sounds sooooo yummy!! As for chocolate flavor combos, I’m a PB and chocolate girl all the way.
Mmmmmmm that looks AMAZING! I dunno if its just the photo or what, but its making me crave chocolate like crazy! Time for a chocolatey snack, methinks. Too bad my snack will probably be something boring like a plain old chocolate bar. I don’t have coconut butter
.
Whoa this is great looking!!!!
Do you know if coconut butter goes bad??? I have a jar that is use best before Sept 2010 but still tastes good to me, but not sure if I should keep it?
lol I’d still eat it too! I have a jar of Nayo that says it expired in Dec. 2010, but I am risking it. It still tastes fine! My advice: eat it all up quickly
.
How have mocha or chocolate hazelnut not come up?! Thank goodness I was here to comment. Did you ever post the skinny baby recipe or the cake batter milkshake recipe? I’ve been eagerly stalking your blog for them.
Ack! Honestly! Thank goodness, indeed! Come on, people, what about nutella!!!?
.
Also, I’m posting the milkshake on Wednesday, I think
Oh my goodness I am going to make this. I have everything here to do it so this is going to the top of my to do list today!
Thanks!
Katie you are seriously a genius. Enough said.
Katie this is genius! I make raw vegan coconut oil chocolate (coconut oil, cocoa powder, agave) and this adds raspberries and makes a perfect quantity. I totally want to try this! Nothing goes better together than raspberries + chocolate.
Well, what DOESN’T go with chocolate, after all?
Hmmm… maybe ketchup? But then again, I’ve never tried it, so maybe it does!
Katie, I really want to make this. But coconut butter is so expensive in Hawaii! The locally made stuff is even more expensive than Artisana, which is $14. I guess I’ll have to figure out how to make my own coconut butter from real coconuts.
Hey Les,
. But I know what you mean; I stock up when they’re on sale for $8.
Did you see this post? http://chocolatecoveredkatie.com/2011/01/26/make-your-own-coconut-butter/
Coconut butter is expensive, but if you think about it, a candy bar is $1, and you only get one serving. Coconut butter has many more servings than that
Ohhhh snap you always know how to win over my heart with your chocolate-y-goodness-filled recipes. YUM!
I DO have to try this! And I actually have the ingredients…..yay!
Noms, that looks so dense and fudgy!
Nuts + chocolate = HEAVEN!!
oh and minty chocolate is fine by me too! YOU. ARE. A. GENIUS!!!! <3
I absolutely ADORE Peanut Butter and Chocolate right now!
I’ve been wanting to make your Single Lady Muffins. Do you think I could make it a Chocolate version with Peanut Butter as Frosting? You know, I may just make your muffins (in a larger batch) for my birthday coming up in a couple months!
xoxo
Kathleen
Heck yeah, do it! And let me know the results!!
omg this look amazing!! i have all the ingredients except coconut butter. do you think that blending the slightly larger coconut flakes (instead of shreds) would work to make coconut butter???
I blend coconut flour (smaller coconut flakes) and it works perfectly
I dunno… but you can always try it!Let me know how it turns out if you do, sweet girl
.
I think just straight up CHOCOLATE is my favorite chocolate flavor!!! Though chocolate PB does come in at a close second…as does chocolate mint!
Oh my goodness–with a rave review like that I definitely have to try this. Your favorite recipe ever? It must be AMAZING!
That fudge cake looks awesome! Great post!
Mmmm, I made your banana- cocoa version the other day and ate for a snack. Not rich at all, compared to most processed, heavy baked goods out there. Ate the whole thing in fact and loved it
chocolate and raspberries, one of my favorite combinations! i do want a humungo slice.
I made your raw chocolate fudge cake, I add it to my overnight oats! I also made some orange/frapp balls, and dark chocolate espresso balls. NOW, I need to try this!! How much do you use to get such a nice huge piece of cake…Or what kind of pan do you use??? I think I also need to try your choco/rasp truffle oatmeal for breakkie tomorrow
:)
Unfortunately, I can’t tell ya how much of the recipe I used to get the slice (but it looks much bigger than it is, because it’s a close up lol), because I usually make multiple batches at a time because it goes so fast! But I put some of it in a mini springform pan
. (Some of the rest just goes in a tupperware container and doesn’t look nearly as nice, but looks don’t matter, right?)
mail.me.some. please?! looks SOO decadent!
Yumm yumm!!! I love chocolate raspberry along with choc. orange, choc. strawberry, banana, everything…
Okay forgive me if this is a stupid question, but how big/how many slices does the whole recipe turn out to be? I don’t know how big of a dish to use…A pan seems quite big for this. Idk lol. I’m bad at estimating the size of recipes lol.
Oh no, not a stupid question at all!! It actually doesn’t make very much… I like to make a double batch. But it depends on how big you cut it, so there’s not a specific # of slices it makes. I use a mini springform pan, but I like to make multiple batches at once, and I’ll put the leftovers in a tupperware container.
Amazing! You totally win!
I’ve been gawking at that cake since you posted it, and now a raspberry one!!! YUM!!
I plan to make it soon and report back.
You do have fab recipes girl!!!
I’d love to try an almond butter version.
Oh my gosh, Katie this looks fantastic! I love your blog and reading about all of your wonderful culinary creations- you are such an inspiration. I am definitely going to try this one- if I can get my meat-eating boyfriend to love something raw AND vegan, life will become even better:)
Aww thanks, Odette!! All of my meat-eating friends who have tried this have loved it, but word of caution: use the maximum amount of sweetener if you’re serving it to people who are used to sickeningly-sweet desserts, or they’ll think it’s bland and not appreciate the distinctive tastes of the chocolate and berries.
I’ve never had chocolate with raspberries before…Usually only banana or peanut butter, or the three combined. This sounds absolutely heavenly
Looks so yummy
Chocolate and raspberry is a nice combo!
Yay for chocolate raw cake! Looks incredible! Coconut butter is amazing in raw desserts, so creamy and rich!
I don’t know how I missed the banana version before, but I am totally making that. Maybe I’ll make both, or maybe I’ll combine the two? They both sound great.
Chocolate, raspberry, banana cake. Wow, now you’re talking!
I’ve been really into chocolate with coconut and blueberry lately:)
Nothing beats chocolate and peanut butter! Although I firmly believe that anything goes well with chocolate
I love chocolate orange! I can’t believe you don’t! I like almost anything with chocolate to tell you the truth. Though lemon or lime would probably taste weird… I’m not gonna knock it til I try it though!
Hahaha that’s what I said about chocolate and ketchup! Although I will probably NEVER get the courage to try it!
That looks WAY too good girl!!! How big of a cake does it make? I’m thinking it may just be my birthday dessert! (That or your healthier chocolate cake!)
Haha – my favorite chocolate combination is chocolate orange
But I completely agree that ANY chocolate flavor combo is the best (especially when it involves berries or mint…..or nut butter!)
And thanks for your sweet comment on my blog!! As soon as I read it I thought, awww…. Katie’s too sweet to EVERYONE!! Really, girl, you are!
Aw, I only wish I could comment on other blogs more. I just feel so badly that y’all take the time to leave me sweet comments and I can’t return the favor as often
.
As for the cake… It actually doesn’t make very much… I like to make a double batch. But it depends on how big you cut it, so there’s not a specific # of slices it makes. I use a mini springform pan, but I like to make multiple batches at once, and I’ll put the leftovers in a tupperware container.
Looks so good. I need to make it soon.
Probably choco/orange and choco/peanutbutter are my favorite.
Holy deliciousness! This looks amazing, Katie, and it is beautiful.
I made some Coconut Banana Butter this morning, btw. It was my first time and it’s ah-mazing. I need to try this chocolate-raspberry version for sure! It’s just hard for me to part with a whole 4 tablespoons of my beloved coconut butter.. 
hahaha I understand… thank goodness for Market Street and their $8 coconut butter, at least
.
P.S. your new blog layout looks fab!
This looks so yummy! I have to ask though, how do you eat so many of your yummy chocolate recipes and stay so tiny? You are adorable!
I think if you always indulge your TRUE cravings and eat intuitively, you’ll never feel deprived and want to gorge on massive quantities of “filler” foods like chips or twinkies. I really don’t know, but that’s how it seems just from observing the people around me… all my friends who are the thinnest (while still being healthy) are intuitive eaters, and still eat dessert, yet my friends who are “on diets” and never eat sweets are heavier. Also, eating every few hours helps. I eat some kind of snack-y sweet food at least three times a day, but it’s usually pretty healthy. Most of my chocolate-y recipes are sugar-free, and some even have fruit or healthy fats included.
Yikes, sorry for the novel of an answer! And thanks for such a kind comment!
mmkay, so first thing: this cake looks friggin’ amazing – & i love that it has the potential to be
(following up from Twitter)
chocolate combined with any of the things chocolate can be combined with i might be craving/have on hand to make fancier. i’m definitely considering it for this week’s potluck at my house of friends & lovers (well, just one of the latter) – espacially since we were lacking in vegan-friendly desserts last week.
the catch is: the theme for this week is super-colourful food, & technically brown is on the no-list, so i might save the cake for another day (like next week). d’You have any thoughts on what an especially delicious & colourful Thing might be? doesn’t have to be a dessert or any other part of meal – just the colourfulest & tastiest.
thanks!
Hmmm… ok, so now the question is: do you want it to be on the healthier side? Or something that’s not so healthy, but that’s vegan and will “wow” a non-vegan crowd? Also, is refrigeration an option, or not?
Two thoughts off the top of my head: Fall’s Favorite Curry: http://chocolatecoveredkatie.com/2008/11/09/falls-favorite-curry-the-recipe/
Or Raw Chocolate Grasshopper Pie: http://chocolatecoveredkatie.com/2010/12/06/raw-coconut-cream-pie/
Or, for a not-as-healthy, but still vegan option, add rainbow sprinkles to my chocolate chip cookie recipe: http://chocolatecoveredkatie.com/2008/01/31/friends-are-the-chocolate-chips-in-the-cookies-of-life/
Or maybe even add sprinkles to the fudge babies! Or to the raw fudge? (Or add food coloring to the raw fudge: http://chocolatecoveredkatie.com/2011/01/24/%E2%80%9Cgood-girl%E2%80%9D-vegan-fudge/
Or add sprinkles to the vanilla cake for a funfetti cake: http://chocolatecoveredkatie.com/2011/01/04/healthy-cake-thats-so-easy-to-make/
Hope I didn’t give you too many options
Oh yum! I think I like almost anything combined with chocolate.
You know, what I deserve to eat this.
I think I will make this sometime soon. Screw that ED voice. I am in recovery, and I deserve this.
Good for you, Disturbed! Of course you deserve to eat this. If it weren’t as healthy as it is, you would still deserve it. Enjoy.
BOTH of you just made me smile SO MUCH!!!
Chocolate and Peanut Butter (obviously)! Coconut is a close second…
Wow this looks amazing! I think a couple of baked goods just lost priority
My favorite Jocalat flavor is Chocolate Hazelnut!
This looks like a crazy amazing recipe. I have some raspberries in my freezer and I can’t wait to try this!!!
I. Am. Making. This. Now.
This looks AMAZING!
This is great, I’m eating it like pudding!!!
mmm that looks incredibly DELICIOUS!
and the chocolate PEANUT BUTTER is definitely my favorite!
Made this tonight for dessert. Delish!
Do you think this recipe would work if I put the mixture into cake cases and then put them in the freezer? Mini Chocolate-Fudge Cakes.
I’m confused… isn’t that what I say to do in my post?
MMMM loving the chocolate raspberry mixture! Can’t wait to give this a try!!
Katie, you are absolutely genius at making indulgent desserts healthy! I love love loove chocolate cake and after I read this recipe I know I have to make it! I’m gonna try to make it with strawberries (since that’s what I have on hand right now). You’re adorable and I’ll definitely be revisiting your amazing recipes!
Aww! Your comment made me smile so much!
I love your idea to make the cake with strawberries… I know another girl used blueberries, and it’s made me really want to experiment with other berries besides banana and raspberries!
Another drool-worthy recipe, Katie! Any chance you have a crust recipe that might complement it nicely?
Maybe any of the fudge baby recipes, pressed into a pan? http://chocolatecoveredkatie.com/chocolate-covered-recipes/fudge-baby-mania/
Wow! This sounds absolutely AMAZING! Gorgeous cake, and love all the ingredients
!
It tastes even better than it looks!
Hello Katie,
I love all your pretty photos and tried two of your recipes tonight. First I made this one. I put the coconut oil in a pot, added the rasberries and cocoa powder, and mixed thoroughly. The rasberries had a hard time breaking down into the other ingredients, but I cooked and mashed until it started sizzling. Then I placed it in a glass container and froze. The coconut oil rose to the top, making a hard white cover, and underneath was the raspberry mush. NOTHING like the picture above! So disappointed
Where did I go wrong?
The second thing I made was the cookie dough pops. I left out the butter, and placed them in the freezer. They came out looking just like the photo, but weren’t very sweet. The flour sorta over powered them. Any suggestions?
Thanks! Nixie
Hi Nixie,
Unfortunately, I’ve never tried the fudge cake with coconut oil. I’ve only tried it with coconut butter. Others have said they have success with the oil, but I’d recommend the coconut butter!
As for the cookies… what flour did you use? And did you use the optional white sugar?
Hello Katie,
Thanks for your reply! I used whole wheat pastry flour for the cookies. I did not use the optional white sugar, but did put a bit of agave in it. I realize whole-wheat is pretty over powering. It kind of gives them a sour taste. I see you suggest oat flour, but I didn’t have any on hand. I just picked up coconut flour though, so maybe I should try it with that?
Thanks,
Nixie
Yes, ww flour will be gummier. I’d recommend oat flour. I wouldn’t recommend coconut flour, but you can try it!
Also, just checking: You didn’t omit the brown sugar, right?
Hey Katie,
I did NOT omit the brown sugar. I’ll try oat flour next time.
Hope you are doing well. I check your blog daily to see what else I’d love to try. Keep up the good work. Also, what camera do you use? I need a better one for my blogging than my android phone (yikes!).
Thank You,
Nixie
I use a Nikon D5000, but I’m not sure if the camera is all that great. (Or perhaps my photo-taking skills are to blame. They need a lot of work!) I usually have to edit my photos a LOT, post-shooting. I don’t know much about photography, but unless you’re a professional, I think any Nikon or Canon DSLR camera will be fine
. (Probably other brands are fine too, but most bloggers I know either have a Nikon or Canon.)
So I made this recipe last night, and it was pretty good…but it was a lot more raspberry flavor than I expected and not much chocolate flavor. I had to sub in coconut oil for coconut butter. Is that why? How can I get it to be more chocolate-y? Also, mine wasn’t as fudge-y as yours. Is that because of the oil?
Don’t get me wrong- it was still delicious, but I just want a little more emphasis on the chocolate!
Hi Rebecca,
I have never made it with coconut oil, and I definitely think it would be MUCH better with coconut butter. Coconut oil is not fudgey at all.
I had the same problem! I was going to leave a comment saying that the raspberry flavour was really strong, sour and didn’t compliment the cocoa at all and was going to ask why, but we substituted coconut oil too so that must be it! I was so excited to try this cause my friend recently moved out and has no oven but we wanted to bake – and I’d made your strawberry pancakes before and they were AMAZING – so I thought this was the perfect opportunity to try out another one of your recipes, but I was really disappointed
Obviously not your fault though, I’m sure it would’ve been much better if I just followed the recipe properly. I think next time I’ll either have to try the banana one (because I wouldn’t mind at all if it tasted like banana) or actually use coconut butter!
Either way, I still want to try out more of your recipes because I’m always torn between my love for food and my want to be healthy, and your blog helps solve that problem!
Just thought I’d take this opportunity to let you know I really admire you and your views on eating, exercise, and basically just life in general
Keep it up because you’re inspiring even people like me on the other side of the world (I’m from Australia).
Sorry about making this such a long comment, I tend to ramble a lot when I’m typing
Aww thanks, Emily! And yes, definitely don’t write off the recipe until you try it with the coconut butter first!
Can I make it with cherries?
Yes! That sounds like it’d be incredible!
Hi I substituted 1 scoop of stevia powder for the agave (which we can’t eat), and it turned out fine. I also left the cocoa out of some of the mixture to give the kids a ‘white chocolate’ type of flavour. They thought it was great, and even recognised that it had raspberries in it.
Aw I’m so excited y’all liked it! I love your white chocolate idea!
hi, thanks a lot for this recipe (and for the coconut butter recipe as well – i never thought that would be so easy to make it:) ) – this thing is just ADDICTIVE
my mum looked at me in the shop today and said – are you buying coconut AGAIN?.. well big bag of coconut is not something you can easily hide in the basket 
tomorrow i’m going to watch movies with a friend (she’s vegetarian), so i think she will like the fudge cake as well.
tastes great
and my secret ingredient – chocolate and… some chilli and cinnamon
Oh wow, I NEED to try it with chili!
The first time I made these I didn’t blend the ingredients, just chopped & stirred everything in – not recommended. However, the second time I blended it and the texture/taste was COMPLETELY different and fabulous. So, smooth & creamy. I like to freeze them into mini cupcake pans – that way it’s a frozen treat on the go. No dishes! Oh and I sprinkle flax seeds on top to give it a nuttier flavor & extra fiber
Also, have you done any recipes with marshmallows? I’ve adored them ever since I lived in Paris – apricot puree marshmallows are a dream I cannot seem to create in a “healthy” way.
As a vegan, I don’t eat real marshmallows, but I can eat marshmallow fluff! Here are my s’more muffins: http://chocolatecoveredkatie.com/2007/09/30/smore-muffins/
And s’more fudge babies: http://chocolatecoveredkatie.com/2010/05/17/raw-smores-fudge/
(Sorry, that post is a few years old, so it’s a little hard to follow!)
I also just found a new marshmallow-type fluff, called Ricemellow Cream, and I really want to try recreating Hostess cupcakes with it! Oh, and maybe even smores blondies!
What size pan do you use?
Depending on how thick you want the cake, you can use different sized pans. Also, I almost always double the recipe
.
oh my gosh! this recipe is amazing!!!!! I didnt mash it all the way because i got lazy but it still turned out so well!! although i used coconut oil and while i was gathering my other ingredients, the mashed raspberries turned hard! but they softened out again when i started stirring. also, it looked kind of raunchy when it was in the process but it turned out so amazing!!
I’m so so happy you liked it!
Happy birthday. And please more recipes without extra sugar and without flour…Because ı’m on Karatay diet.
Hey Rachel! Here’s a link to my “sugar-free” tab of recipes which are (or have options to be) sugar-free: http://chocolatecoveredkatie.com/tag/sugar-free/
With this pie, I never add the agave. And you can make this pie completely sugar-free if you use sugar-free chocolate (or 100% baking chocolate, and then just add some kind of sweetener as needed).
Thank you
Hi Katie! Just a few questions, do you put this in a pie dish to cool? How many pieces do you get out of it? The recipe doesn’t seem huge, so I don’t know if it only makes a couple servings or if you get a full pie out of it and also I know you don’t like pie crust, but could you use one for this?
Hey Christelle,
It’s definitely a small recipe. I usually make multiple servings at once! You don’t get anywhere near a full pie out of it. Oh, and you can basically put it in anything you want– a pie pan, a plastic container, a pie crust… even a popsicle mold!
could you use normal oil, we don’t have coconut anything in our house
Sorry, for this recipe it needs to be coconut butter… not even coconut oil works very well. It must be coconut butter. Coconut butter is solid when cold, and that’s why it works as fudge.
My dad and I have been eating vegan for almost a year and until now I had been reverting to raging (un-vegan) binges to satisfy my junk food urges! Never again though; this is AMAZING! I made this and your ultimate brownie recipe this week and they both blew me away (I almost suspect someone snuck into my house and switched the mixtures while I wasn’t looking)! And the best part- they have the seal of approval from the rest of our non-vegan family!
I’m daringly considering trying it with frozen raspberries as its a trick getting hold of fresh ones at the moment- not sure if it will be a flop?
Your comment made me SO happy!!!
I’ve used frozen before. Just be sure to thaw them before mixing with the coconut butter. And make sure you don’t get any pieces of ice in with the fudge, or it’ll be watery. (In other words, after they thaw, you can lightly dab them with a paper towel to get any ice off if needed.
And good news: frozen raspberries will work just fine!
Hi Katie,
As a never-recovering chocoholic, I am so glad I found your blog!
I have been searching a while for a vegan chocolate torte recipe for my wedding anniversary dinner when I came across this. I have never made anything chocolate without many egg yolks, and I thought, how good could it be? So I made my own coconut butter in the blender, and then made this today and !!WOW!! It’s to die for! Rich does not describe it… I had to lick the bowl like a 3 year old… I will be making a vegan sweet raspberry cream sauce to top it with, and my wife will probably faint. Healthy and this good?!? You ROCK! Thank you so much! Next up: your brownies…
PS: I used 1/2 dark cocoa – maybe too rich? Or maybe not!
Aw, happy anniversary!
And chocolate can never be too rich! Never!
Thanks! 9 wonderful years today. Dinner tonight; I’ll let you know how desert goes – I can’t wait!
Would this work to use strawberries do you think? Instead of the banana or the raspberries?
Yes, definitely! Also, love your pinterest boards… I’m following you now
OMG. I just made this for my dad’s birthday b/c he’s been exercising and eating healthier so I didn’t want to ruin our workout at the gym. I know he’s going to love it, my daughter (2 yo) has been licking the spoon and asking me for more. It’s amazingly tasty (and I’m no fan of raspberries)!
Wooow Katie, I really like the way you create all those ‘healthy’ recipes!
Today I’m going to make your chocolate fudge cake
YOU GO GIRL !!
i just went to the grocery store earlier today and bought coconut (among many other ingredients) with your recipes specifically in mind. i cannot wait to make coconut butter and i really can’t wait to make this dessert. although i may opt out the raspberries for strawberries since that’s what we currently have in the freezer.
I’m on a sugar free diet for my arthritis (we’ll see if it works!), and so I replaced agave with stevia.
I’ve always wanted to know–do you buy a lot of organic food?? I am high-raw now (and juice feasting currently except for this cake LMAO) so I tend to since that’s the bulk of what I’m eating and that’d be a lot of pesticides to ingest on a daily basis, however I still buy some conventional things–especially avocados! They’re one of the best fruits you can buy conventionally because of their thick skins 
I also didn’t have raspberries so I used cherries!
I also got impatient and just used shredded coconut powder instead of waiting for it to become a butter
And because I have a sub-par bella cucina blender I had to add water and the result was a decadent chocolate pudding!
And I added more chocolate than you called for!!!! MUAHAHAHA I think I must realllyyyy love dark chocolate.
I *try* to buy the dirty dozen organic (but I must admit that if organic asparagus is $7.99/lb I’m going with the non-organic!). I usually don’t worry about things like cauliflower, broccoli, bananas, and mushrooms (because I hardly ever see organic mushrooms). But I almost always will buy organic berries. I agree with you about the thick skins, which is why I don’t worry about bananas or things like that either.
I went to Whole Foods and could not find coconut butter. All I could see was Earth Balance “Coconut Spread”. Do you think this will work?
Sorry, I don’t know
Hey Katie, I am so glad I found your website!
I’ve been baking your foods for three straight days now, and I have been the most excited to try this recipe. I too couldn’t find Coconut Butter & I don’t have a blender- poor student, bear with me- so I used Coconut Cream Lite.
Anyway, just tried a slice- YUM!
Oh wow, I’m so glad it worked!
The coconut spread did not work very well for me. It turned out okay looks and texture-wise but tastes more like butter than anything else – I definitely won’t be eating a whole slice of it! But I have buttered a few slices of bread with it with much success.
Wow, I just stumbled upon this blog as I was thinking about Christmas cookies. My husband and I follow the Primal Blue Print diet (for over a year now). We eat little to no grains and little to no sugar…needless to say, these recipes are going to be a diet-saver this Christmas! Do you have a Christmas cookie page? This is so exciting!!!
Hi Britta!!
I have a regular cookie page: http://chocolatecoveredkatie.com/chocolate-covered-recipes/healthy-cookies-and-bars
There are so many cookie recipes I still want to post, though… hopefully I can get through them all before Christmas!
Wish coconut butter was easier to get a hold of…but instead had to use coconut oil. This was pretty good. I’m sure it would have tasted even better with actual coconut butter. I’ll just have to keep looking.
Is there something I could sub for the coconut? I’m dying to make this for Christmas but we have coconut allergies here.
Sorry, I don’t know
Maybe try my chocolate bar pie? http://chocolatecoveredkatie.com/2011/09/15/chocolate-bar-pie/
Hi Katie,
Does this recipe make one serving?
thanks! dara
I just made this with blueberries instead of raspberries. Oh em gee!
New fave!!! I used it on top of my greek yogurt but I bet it would melt into amazingness on top of a bowl of oatmeal….
This recipe catches my eye every time I visit your blog…my problem? Coconut gives me HIVES? What do you think I could substitute for the coconut butter?
Sorry, I don’t know.
Is it only coconut, or other nuts too… I think I’d like to try this with almond butter….
Hi Katie! Can I just say, I LOVE your blog and am so excited to have found it!?
I am currently doing the Daniel Fast, and it is a lot like the Raw foods diet, except you’re allowed to cook, but you’re not allowed to use sweeteners (Agave and honey included!) is there any natural way I could sub out the agave? Would it make a tremendous difference if I left it out all-together? Thanks so much!
Maybe try stevia drops?
Or, this version has no sugar: http://chocolatecoveredkatie.com/2011/02/04/raw-chocolate-fudge-cake/
Hello!
I wonder what would taste like if I added honey to substitute the agave… I’m not vegan, more of a “meatarian” than vegetarian, lol. So??? About honey?
I think you can do that!
oh my goodness – this recipe restored my faith in the existence of healthy desserts that don’t taste like cardboard and/or baby food! did you just mold it into the cake shape?
I used a mini springform
hey Katie,
I made this amazing dessert tonight and it is awesome. My only complaint is that it is so seedy from the raspberries. Is yours the same or do you do something to eliminate them?
Thanks
Hmmm… I never actually notice the seeds. Maybe it’s because I use frozen raspberries?
As another idea, maybe try mushing the raspberries into a fine sieve to get the seeds out? I’ve heard of other recipes that call for this but I’ve never actually tried it.
I have to tell that I used fresh raspberries and I also notice the crunchy seeds. I also tried to make the coconut butter by usind my bullet and it didn’t work. I never mentioned that my cake became pudding, it didn’t have the texture like the one in the picture. So, I’ll give one more try: I’m making a trip to the whole foods supermarket and getting the artisana butter, and I’ll buy frozen raspberries and see what happens.
I want to ask Katie: what if I want to make a bigger cake? Let’s say in a 8X8 brownie pan…
Have a good one!
I definitely wouldn’t think making coconut butter could work in something like a bullet… it’s just not powerful enough.
You need to freeze the cake to make it have a firm texture
. And yes, you can definitely make a bigger serving at once. I almost always do!
Just made this with unsweetened coconut finely shredded instead of raspberries… can you say Almond Joy? Yum!
Oh and with almonds instead of walnuts.
Dear Katie,
Help. Help! I have had the unsweetened coconut in my food processor for over an hour and it’s not coconut butter…..it still has those fine grains in it and on the very base of bowl is a microscopic layer of butter. Has anyone else had success with making it in a food processor? Or is it just that mine is not a great machine? After an hour I even tried adding 1 T of coconut oil to help it along….but I give up!
Am I doing something wrong?
Indra
I had this happen to me too, and I also tried adding the coconut oil and it didn’t help. I think a couple of things can be factors in this-
)
1. Not having enough in the food processor bowl. When I added MORE to my FP bowl, it turned, almost immediately!
2. Coconut not being dry enough-try putting the puree on a dehydrator sheet, if you have one, and drying it out more. (I learned this when I tried to do fresh coconut, thinking MORE moisture would be better (it’s not. All you get is coconut puree, not butter
3. Possibly too much humidity where you live?
HTH a little!
Yeah, as it says in the homemade coconut butter post, it doesn’t work for everyone. I don’t know why that is.
Hi Katie,
Firstly, I discovered your blog by accident and am now addicted! Everything I have made so far has been amazing! I’m far from a vegan but avoid sugar and all the bad carbs so this site has been incredibly helpful. You really have a gift and it’s very generous of you to share your talents!
So I’ve just made this chocolate fudge in triple quantity and put it in a round dish (like the deep dish cookie pie). I want it to have the same texture as your picture (i.e. like cake, not frosting). Am I supposed to freeze it first, then thaw in the fridge before serving?
Can I then re-freeze the remainder (because I made a lot!) and re-thaw in the fridge next time I want to serve it?
Thanks CCK:)
I freeze it and then thaw it
.
And yes, you can definitely re-freeze!
Hi Katie,
I love your blog! This looks so great for Valentine’s Day.
Do you think I could sub carob powder for the cocoa powder and some stevia for the agave? Those are the only two ingredients I don’t have right now and I just wanted to see if I could use what I already have. Thanks! 
I think cacao powder will work in ANY of my recipes calling for cocoa… I usually use Dagoba, and I *think* that actually is cacao powder
.
Hey Katie, Your recipes are so awesome! You seriously need to get rid of the agave nectar though so we can keep it healthy.
Hi! Does anyone know if this works with coconut milk?
xx
Sorry, I don’t know.
This was amazing! My husband and I can’t stop eating it. I’m just wondering, have you tried it with cherries instead of rasberries? I’m wondering if that’s how I should make it next time…
I haven’t, but it sounds delicious!
Can you use Splenda instead of Agave Nectar in this recipe?
MMMMMMMMMMMMMM. If this is heven or even hell, i don’t care. JUST TAKE ME THERE, where this and all of your stuff is served.
YES, THANK YOU for all the lovely posts, recipes and this and that. Definitely a new fan you just got.
Love the easy and quick to make stuff, and definitely like the “healthy” essence in them.
SOOOOO GOOOOD.
THANK YOU!!!
Keep it going like that, and i’m gonna die of all the good stuff :>
LOL!
Is there something I can use to replace the coconut butter/oil.
I’m allergic to coconuts, cashews and pecans.
This recipe sounds super yummy and I want to take it to a friends birthday party.
Sorry, I don’t know of anything.
I just happened across your site frm a healthy living article that I subscribed to. I am soo excited to try the yummy looking recipes! I’ve also been forwarding the link to all my friends and relatives. Can’t wait to get crackin! Thanks for this
Aw Deb, thank you! That really means a lot to me
Unripe banana to avoid banana-taste…genius!!! Sure, I love bananas, but sometimes you want to bite into something good-for-you and know that no one will be able to explain WHY. If people try something healthy and taste banana…it’s a giveaway.
This looks amazing! How many servings does this make? Is this the complete recipe?
Sorry, I kept meaning to edit the post. It makes a small serving (that’s a mini-springform slice in the photo).
Hi! Great blog! I just made this chocolate rasb fudge cake and it has a strong dark chocolate flavor. Is that what it’s supposed to taste like? I used unsweetened cocoa powder, wondering if I was supposed to use hot chocolate cocoa powder or another kind? Still very good but wanting more of a chocolate fudge taste. Thanks!
I like dark chocolate, but you can use more agave/maple syrup if you want it less “dark” tasting.
So i tried to make this today…what i came out with is delicious, but however not the form of yours. I made the homemade coconut butter and it turned out great! however when i went to melt it it just wouldnt melt. It started to brown! Therefore making my recipe sorta crumbly yet tasty! Any idea why this would happen? Maybe I didnt blend the coconut long enough?
Unfortunately, it sounds like you burned your coconut butter
. You can’t heat coconut butter by microwaving it… it needs to be heated slowly, such as in a warm place or an oven that was hot but is now turned off, just for 5 minutes or so.
I am dying to make this! Can I use Cacao instead of the cocoa or will that make it too rich?
You mean cacao powder? If so, definitely yes! I often use Dagoba
Awesome, I can’t wait to try this!
I was having a random late-night chocolate craving, so I wanted to make your chocolate bar pie… alas, I am out of tofu. So I made this using a mixture of raspberries and strawberries. I had to halve the coconut butter because I decided to triple the recipe. It came out as this amazing frosting-like substance, although admittedly I didn’t take the time to chill it. Perfect for eating with a spoon or topping brownies. Your recipes make me more creative with desserts and I love that!
It did solidify overnight into something glorious and fudge-like, if you were curious.
I tried this and it was really really good! I couldn’t get the coconut butter to work though. I think the stuff I used was reduced fat.
You can buy coconut butter on Amazon.com – just FYI.
Also many other ingredients needed for recipes can be found on there.
I hate going to stores unless i have to (such as for fresh product), so Amazon is my friend!
This is going to be my birthday cake next week
Aw happy early birthday!
Gahhhh, this looks so so so good. I’m planning to make it this weekend and then cut it up into little fudge bites. i’m so excited! I’d also like to try the mousse cake thing (please excuse my bad explanation) and the blondies. Actually, scratch that, i really want to try everything on your blog. It all looks so amazingly yummy.
Keep up the good work Katie! I’m always checking back to your blog for awesome (and healthy) recipes
So I went to whole foods for coconut butter and they took me to coconut spread in the refrigerated stuff near the butter. And that’s what I bought… Is that what this recipe calls for or is it asking for something that should have been found near the peanut and almond butters?
Oh yikes, no! I know exactly what you must have gotten
.
But this is coconut butter: http://www.artisanafoods.com/products/coconut-butter
They said that’s the only coconut butter they carry :-/ could I use peanut butter?
Hi Chocolate-Covered Katie!
!
I was wondering if there is a substitute for coconut butter/oil that you know of. I have a brother who’s allergic to coconut, but I think he’d really like some of these recipes (he’s a big chocolate fan)
I don’t really mind using regular butter, if that would work instead. If you know of any subs, I love to know them!
Thanks for this website; also, again, if you DID write a book, I would totally purchase it. Just saying. (Hint hint)
-Anna
Oh, I need to start reading the other posts first. Okay, you don’t have to answer that question.
can i use cocoa butter instead of coconut.
Sorry, I don’t know
I just had this for dessert. Soooo good! Thanks for the recipe!!!
THank you so much for this recipe! I just tried it and am in love! I made my own coconut butter too! I added raw honey for sweetness (not much, about 1 teaspoon) and some coconut oil to make it extra smooth and creamy. the oil hardens nicely when cold! Thanks again! I love your recipes!
So good! I commented a few bites into mine that it was so rich and delicious that I would have to save the rest for later, as I was stuffed. “Me too!” my boyfriend announced, his mouth full of chocolate. “So decadent! I’ll put mine in the fridge too.” I finished the bite I was eating, stood up to collect our plates, and realized his was now completely empty and his spoon was part way into my unfinished piece! Apparently it was simply too good to be relegated to leftovers—don’t worry, I smacked his hand and rescued mine, and am currently debating the legitimacy of having it for breakfast. Thanks, Katie!
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